Gimme the Spice

Without all that salt. I love Cajun dishes. What I don’t like about most Cajun Seasonings is that along with the heat there’s a ton of salt. The more heat you add, the saltier the finish. Yeah, no thanks.

I’ve tried Salt-Free Cajun Seasoning Blends. I’m sure there’s the perfect one out there somewhere. Thus far, I haven’t found it. Most of the salt free blends that I’ve tried either lean to the sweeter side of spice or lack any flavor. After a great deal of furstration, I decided to start looking into mixing up my own Cajun Seasoning. The reason I had not done this before now was because I got it in my heat that I’d need to buy a bunch of seasonings that weren’t typically in my pantry, only to use a tablespoon of this or a pinch of that. Imagine my surprise when I discovered everything I needed was already in the pantry. All I needed to do was blend the seasonings, use once (here), then bottle up the rest to season to my heart’s content.

It does seem odd to speak ill of salt as a flavoring. After all, the importance of salt and what it represents is woven throughout scripture, both Old and New Testament.

Season all your grain offerings with salt. Do not leave the salt of the covenant of your God out of your grain offerings; add salt to all your offerings. – Leviticus 2:13

Let your conversations be always full of grace, seasoned with salt, so that you many know how to answer everyone. – Colossians 4:6

You are the salt of the earth. But if the salt looses its saltiness, who can it be made salty again? It is no longer good for anything, except to be thrown out and trampled underfoot. – Matthew 5:13

While salt is a good thing, too much saltiness makes foods inedible. Salt has a purpose, no doubt. On my nightstand are “gifts” we had received after attending a four-day lecture with Father Manny, our resident Exorcist. Among the items are Holy Water, Anointed Oils and Salt that has been blessed. Obviously I believe in the power that salt represents. In this world there is salt, and then there is salt, if you know what I mean. So while a pinch of salt in my gumbo is a good thing, too much salt is not.

Spicy Chicken and Sausage Gumbo with Homemade Cajun Spice
Zesty Homemade Spice Blend
4 teaspoons Onion Powder
4 teaspoons Garlic Powder
1 tablespoon Paprika
3 teaspoons Cayenne Pepper
1 tablespoon Seasoning Salt
2 teaspoons Black Pepper
1 teaspoon crushed Dried Oregano
1 teaspoon Dried Thyme
1 teaspoon Dried Pepper Powder

Note: I make my own Dried Pepper Powder. We grow a variety of spicy peppers in the garden, everything from Habaneros to Scotch Bonnets, Scorpion or Carolina Reapers – the hotter the better. Those not used fresh or frozen for later are allowed to dry for 6 months to a year, then ground into a fine and ultra hot Pepper Powder.

In a bowl whisk the onion powder, garlic powder, paprika, cayenne pepper, seasonings slat, black pepper, oregano and thyme. Taste, add Pepper Powder as needed to intensify the heat level. Set aside spice for gumbo, jar the rest.

Spicy Chicken and Sausage Gumbo
2-1/2 lbs bone-in Chicken Thighs
Cajun Spice to taste for the chicken
1 large Yellow Onion
1 large Red Bell Pepper
2 Celery Ribs
5 Garlic Cloves
1 cup Vegetable Oil
1 cup Flour
1 tablespoon Cajun Spice or more to taste
1 teaspoon dried Thyme
2 Bay Leaves
6 cups Chicken Stock
12 oz Andouille Cajun Sausage
Black Pepper to taste
1-1/2 cups White Rice
2 cups Water
2 tablespoons Gumbo File
2 Green Onions

Remove skin from the chicken. Rub the meat with a little Cajun Spice. Wrap in plastic wrap and refrigerate until ready to cook. This will allow seasonings to go more deeply into the meat.

Peel and dice onion. Stem, core and dice the bell pepper. Trim celery, thinly slice. Peel and mince garlic. Set vegetables aside until ready to use.

Heat oil in a big heavy pot over medium heat. Slowly whisk in flour and keep stirring for 20 minutes or until the roux is a deep rich chocolate color. DO NOT rush or burn the roux.

Add the onions, bell pepper and celery to the roux. Sauté for about 6 minutes; until soft. Stir in garlic and cook 1 minute longer.

Push the vegetables aside, add chicken, brown for about 5 minutes, turning as needed for even coloring.

Add stock; stir until the roux dissolves into the stock and is smooth. Add bay leaves and thyme, bring Gumbo to a simmer.

Lower heat, let simmer for 90 minutes. Remove the chicken from the gumbo. Remove skin and thigh bones, returning the meat to the pot. Coin cut or cut sausage on the bias, add to the gumbo. Continue to simmer for another 30 minutes for the flavors to fully develop.

While the Gumbo simmers, place rice in a saucepan with a tight fitting lid. Add water, cover and bring to a boil. Lower heat, simmer for 15 minutes, until the rice is tender and the liquid as evaporated.

Meanwhile, place about a quarter cup of the Gumbo cooking liquid into a measuring cup. Add Gumbo File, whisk until dissolved. Pour into the Gumbo, stir the blend. This will allow the sauce to thicken slightly.

To serve, mound about a half cup or so of rice in the center of individual bowls. Ladle gumbo around the rice. Snip green onions, garnish and serve.

Gumbo is amazing with warm bread such as a pull-apart garlic bread.

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Say among the nations: The LORD is king.
He has made the world firm, not to be moved;
He governs the peoples with equity.