📝 About This Recipe
This soul-warming gumbo marries the rugged, earthy flavors of the hunt with the sophisticated, deep-rooted traditions of the Louisiana bayou. By substituting traditional proteins with lean, iron-rich venison and pairing it with a dark 'chocolate' roux, we create a stew that is incredibly complex and deeply savory. It is a true celebration of the field-to-table lifestyle, offering a smoky, spicy, and silky texture that defines authentic Cajun comfort food.
🥗 Ingredients
The Meat
- 2 pounds Venison backstrap or hind quarters (cut into 1-inch cubes, silver skin removed)
- 1 pound Smoked Andouille sausage (sliced into 1/2-inch rounds)
- 2 tablespoons Cajun seasoning (divided use)
The Roux and Holy Trinity
- 1 cup All-purpose flour
- 3/4 cup Duck fat or high-quality vegetable oil (duck fat adds superior depth)
- 2 cups Yellow onion (finely diced)
- 1 cup Green bell pepper (diced)
- 1 cup Celery stalks (diced)
- 4 cloves Fresh garlic (minced)
The Liquid and Aromatics
- 8 cups Beef or Game stock (unsalted or low-sodium)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dried thyme
- 3 pieces Bay leaves
- 2 cups Fresh okra (sliced into rounds to act as a natural thickener)
- 1/2 teaspoon Cayenne pepper (adjust to heat preference)
For Serving
- 4 cups Long-grain white rice (cooked and hot)
- 1/2 cup Green onions (thinly sliced)
- 1/4 cup Fresh parsley (chopped)
- 1 pinch Filé powder (per bowl, added at the table)
👨🍳 Instructions
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1
Season the cubed venison generously with 1 tablespoon of Cajun seasoning. In a large, heavy-bottomed Dutch oven (cast iron is best), heat 2 tablespoons of oil over medium-high heat. Brown the venison in batches until deeply seared; remove and set aside. Do not overcook, as it will simmer later.
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2
In the same pot, brown the sliced Andouille sausage until the edges are crisp and the fat has rendered. Remove the sausage with a slotted spoon and set aside with the venison.
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3
Lower the heat to medium-low. Add the remaining oil/duck fat and the flour to the pot. This is the start of your roux. Whisk constantly for 20-30 minutes. You are looking for a 'dark chocolate' color. Do not walk away; if you see black specks, it is burnt and you must start over.
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4
Once the roux reaches a deep mahogany color, immediately add the 'Holy Trinity': onions, bell pepper, and celery. The moisture from the vegetables will stop the roux from cooking further. Sauté for 5-7 minutes until soft.
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5
Stir in the minced garlic and cook for just 1 minute until fragrant.
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6
Slowly whisk in 1 cup of stock at a time, ensuring the roux and liquid are fully emulsified before adding more. This prevents lumps.
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7
Add the browned venison, sausage, bay leaves, thyme, Worcestershire sauce, cayenne, and the remaining Cajun seasoning.
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8
Bring the mixture to a gentle boil, then immediately reduce heat to low. Cover partially and simmer for 1.5 hours, stirring occasionally.
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9
Add the sliced okra to the pot. Simmer for another 45 minutes to 1 hour. The okra will break down and thicken the gumbo while the venison becomes fork-tender.
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10
Taste the gumbo. Adjust salt and pepper as needed. If the gumbo is too thick, add a splash more stock; if too thin, simmer uncovered for another 15 minutes.
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11
Remove the bay leaves. Skim any excess fat that has risen to the surface with a wide spoon.
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12
To serve, place a scoop of hot white rice in the center of a shallow bowl. Ladle the gumbo around the rice. Garnish with plenty of green onions and parsley. Provide Filé powder at the table for guests to sprinkle on top.
💡 Chef's Tips
Patience is your best ingredient; never rush a roux or it will taste bitter and burnt. If you are sensitive to the 'slime' of okra, sauté it separately in a skillet with a little vinegar before adding it to the pot. Venison is very lean; if using older buck meat, increase the simmer time by 30 minutes to ensure tenderness. Make this a day in advance! Like most stews, gumbo tastes significantly better the next day after the flavors have melded. Never add Filé powder to the boiling pot, as it can make the gumbo stringy; always add it to individual bowls at the end.
🍽️ Serving Suggestions
Serve with a side of crusty French bread slathered in salted butter to soak up the gravy. A side of potato salad is a classic Cajun accompaniment—some even put the salad directly into the gumbo! Pair with a cold, crisp Abita Amber lager or a similar medium-bodied ale. A dash of Louisiana-style hot sauce (like Crystal or Tabasco) adds the perfect acidic brightness. For dessert, warm bread pudding with a bourbon sauce rounds out the Southern experience.