Cajun Gumbo is a southern style soup popular in Louisiana, which is the home of Chef Hans Gourmet Foods where Gumbo is the official state cuisine! Cajun Gumbo is made with a base of strongly-flavored stock, meat or shellfish, a thickener, and three kinds of vegetables ― celery, bell peppers, and onions. Check out this delicious recipe from Chef Han’s using Chef Hans’ Gumbo Seasoning Mix.

1 cup Vegetable oil
1 cup Purpose flour
3 Yellow Onions
3 Red bell peppers, seeded, chopped (about 7 cups)
4 Celery stalks, chopped (about 3 cups)
4 Garlic cloves, chopped
1 cup Chef Hans Gumbo Seasoning Mix
1 cup Dry white wine
1 28 ounce can Diced tomatoes with juice
1 gallon Water or Stock
2 lbs. Andouille sausage, cut crosswise into 1/2-inch-thick slices
2 lbs. Skinless boneless chicken thighs or Breast , cut into 1-inch cubes
1 16 ounce package Okra/ Frozen Sliced
1 cup Bacon/ chopped fine
2 lbs. Shrimp/ peeled deveined medium shrimp
1 cup Parsley/Chopped
1 cup Green Onions/Chopped
1 package Steamed Rice /Cooked Separate (Chef Hans preference Bashmati)
1 lb. Dry rice to 2 parts water + 1 tsp Salt+ 1/2 stick butter = 3 lbs

Heat your Black Iron Skillet until almost smoking add oil and then your flour. Stir until it Becomes Chocolate color you may have to reduce heat to medium this depends on your stove. Add bacon stirring, then add your yellow Onions & Garlic and cook for a minute. Then add all the rest of the vegetables. This will cool your roux down. Add water or stock. Add Chef Hans Seasoning, Okra, Tomatoes; Cook for 30 minutes slowly. Then add Chicken, Sausage, and Wine. Simmer for 30 minutes. Add Shrimp last and cook for 10 more minutes. Add Parsley & Green Onions last few minutes before removing from Stove. It is always important to use a ladle and remove all the oil off the TOP. Do this often while cooking until most of the oil has been removed.