Homemade Cajun Gumbo 🍛🍤
This is my first time making a New Orleans-style Gumbo with local ingredients that I could find in a fresh market near Ratchathewi. This bowl has a cozy, rich flavor. I did a good job because Michael loves it. 🐨
Serves 6—Big & bold flavor
🧈 Ingredients
⭐️ Roux (The heart of the gumbo 🤎)
60 g butter
2 tbsp olive oil. I learned that olive oil prevents butter from burning fast too.
3 heaping tbsp all-purpose flour. This flour has been kept in a tupperware for so long since I made my first Focaccia several months ago.
⭐️ Holy Trinity (New Orleans trio of onion, bell pepper, and celery 🧅🫑🌱)
1 large onion, diced
1 bell pepper, diced
2–3 celery stalks, diced. I bought it from the Gourmet market. 🥲 So sad for the celery that it’s been sitting there for so long and has almost turned brown. I can’t find a better one but it’s going to be stewed anyway.
6 cloves garlic, minced. We love garlic. I once thought about naming my blog Garlic & Friends and someone already took it.
⭐️ Vegetables
12–15 okra, sliced into 2–3 cm pieces. I paid only 10 baht for this one.
⭐️ Proteins
I picked up fresh, meaty prawns for 300 baht per kilo. I peeled them, opened the back, and cleaned them myself. Surprisingly fun.
There’s something about prepping prawns that always reminds me of some kind of alien surgery. A little strange but that’s exactly what makes this meal feel personal to me.1 large Spanish chorizo extra spicy (picante), sliced into quarters. I originally wanted to use andouille sausage like in the classic Louisiana recipe, but I couldn’t find any. So I went with chorizo instead and it turned out great.
⭐️ Seasonings
2 tsp Cajun powder
¼–½ tsp black pepper
1–2 bay leaves
⭐️ Flavor base
3 tbsp tomato paste
½ tbsp Maggi seasoning (as a substitute for soy/Worcestershire).
Salt to taste
⭐️ Liquid
6 cups of broth. I noticed the gumbo came out a bit more soupy. Note to self: Next time, try 5 cups instead.
The thing I love most in this dish is the okra. It makes my gut feel genuinely comfortable in a way my body can actually tell. The whole dish feels like it was designed for the happiness of my gut and his.
This pot lasted through three dinners. We ate it so many times and almost got tired of it. But on the last day, I switched from brown rice to macaroni just to change the vibe, and suddenly the final bowl didn’t feel like torture anymore. 🔥😂
We always take out only the portion we’re going to eat and warm it up just that. Never reheat the whole pot for safety and to prevent any unwanted bacteria. Plus, it actually tastes better when you treat it right. ☣️
🍝🎋 Cajun Macaroni Soup + Stir-Fried Bamboo Shoots for more fiber and protein. I never let good ingredients go to waste on my watch. 😎🔥
🎨 Aesthetic Bistro? I guess. 😋😘
✔ The colors are pure New Orleans—rich flavor and warm. This time in Bangkok is kinda chilly.
✔ The mound of rice on the side—that’s a true bistro classic
✔ Bouncy prawns + those chorizo pieces popping with color
✔ A little sprinkle of cilantro—giving it that cozy, rustic and comfort-bistro vibe
