Cajun Gumbo
4 tbsp canola oil
50 g flour
1 package kielbasa sausage, sliced
1 green pepper, chopped
2 celery stalks, chopped
1 onion, chopped
2 cloves garlic, minced
2 chicken stock cubes
1 liter water
1 bay leaf
1-2 tbsp Cajun seasoning, to taste
Shrimp, added at the end
Start by making a roux: In a pot, heat the canola oil and flour together over medium heat, seasoning with salt and pepper. Stir continuously for several minutes. The mixture will darken and is ready when it becomes the color of chocolate. The longer you cook the roux, the deeper the flavor.
Remove the roux from heat and let it cool slightly. Meanwhile, chop the garlic, onion, celery, and bell pepper. Set aside. Slice the kielbasa sausage and sauté in a separate pan until browned. Set aside.
Reheat the roux and add the chopped vegetables (onion, celery, pepper, and garlic). Cook over medium heat for about 5 minutes until the vegetables soften.
Add the chicken broth, prepared by dissolving the stock cubes in water, to the pot with the vegetables. Stir in the sliced kielbasa, bay leaf, and Cajun seasoning. Allow the gumbo to simmer gently over low heat for 45 minutes, stirring occasionally.
Add the shrimp in the final 2-3 minutes of cooking, allowing them to cook just until they turn pink and are cooked through.
Taste the gumbo and adjust seasoning with more salt, if needed.