How to Make Cowboy Kent Rollins’ Flavorful Cajun Gumbo
Smoky roux, rich sausage, and fresh seafood combine in this slow-simmered stew.
If you’re searching for an unforgettable Cajun gumbo that blends vibrant Creole flavors with hearty cowboy expertise, Cowboy Kent Rollins’ Cajun Gumbo is sure to impress. This recipe is a masterclass in slow-cooked comfort, smoky roux, and big, bold flavor. From the homemade Cowboy Cajun Spice blend to the final simmered pot bursting with shrimp and andouille sausage, this guide covers every detail you need to bring a taste of the bayou—and the range—into your own kitchen.
What Makes Cowboy Kent Rollins’ Cajun Gumbo Special?
Kent Rollins, renowned for his cowboy cooking tradition, takes classic Louisiana gumbo for a southwestern spin. What sets this gumbo apart?
- Homemade Cowboy Cajun Spice: A robust mix with smoked paprika, cayenne, dried herbs, and aromatics that can double as an all-purpose Creole seasoning.
- Bacon Grease Roux: Instead of traditional butter or oil, bacon grease forms the base of a deeply browned, smoky roux.
- Two Step Cooking: Gumbo comes together with slow-cooked sausage, bay leaves, and a rich broth before shrimp goes in at the end for perfectly tender seafood.
- Finishing With White Wine: Unique to Rollins’ version, a splash of white wine brightens and balances the robust stew.
Ingredients: What You’ll Need for Authentic Flavor
For the Cowboy Cajun Spice Blend
- 3 tablespoons smoked paprika
- 2 tablespoons sea salt
- 2 tablespoons garlic powder
- 1 tablespoon coarsely ground black pepper
- 1 tablespoon onion powder
- 1 tablespoon dried oregano
- 1/2 tablespoon cayenne pepper
- 1/2 tablespoon dried thyme
For the Gumbo
- 1/2 cup bacon grease
- 1 cup all-purpose flour
- 1 white onion, chopped
- 1 green bell pepper, chopped
- 1 cup chopped celery
- 4 garlic cloves, minced
- 4 cups beef broth, warmed
- 1.5 pounds andouille sausage, sliced
- 1 tablespoon hot sauce
- 3 bay leaves
- 1 tablespoon homemade Cowboy Cajun Spice (see above)
- 1 teaspoon dried thyme
- 2 cups white wine
- 2 pounds raw shrimp, peeled and deveined
- 2 tablespoons Worcestershire sauce
- Cooked white rice, for serving (optional)
Step-By-Step Directions
- Prepare the Cowboy Cajun Spice:
In a small bowl, combine smoked paprika, sea salt, garlic powder, black pepper, onion powder, oregano, cayenne pepper, and dried thyme. Mix until thoroughly combined. Store any extra spice in an airtight container (good for 6 months).
- Make the Roux:
Melt bacon grease in a Dutch oven or large heavy-bottomed pot over medium heat. Sift in the flour while continuously stirring. Lower the heat to low and whisk constantly for approximately 15 minutes, until the mixture thickens and turns a deep brown (brick, not burnt). Take your time here—a dark roux is critical for gumbo’s flavor!
- Sauté the Vegetables:
Increase the heat to medium-low, then add chopped onion, bell pepper, celery, and minced garlic. Cook, stirring frequently, until the vegetables soften, about 10 minutes.
- Add the Broth:
Increase the heat to medium, and slowly incorporate the warmed beef broth. Stir thoroughly to combine and cook for about 10 minutes so flavors meld.
- Build the Gumbo Base:
Add sliced andouille sausage, hot sauce, bay leaves, 1 tablespoon Cowboy Cajun Spice, and dried thyme. Stir and cook uncovered over medium heat, stirring occasionally, for about 1 hour. This slow simmer allows all ingredients to soften and infuse the gumbo with deep flavor.
- Finish the Gumbo:
Lower the heat to medium-low. Stir in the white wine, shrimp, and Worcestershire sauce. Simmer uncovered for 30 to 40 minutes more, until the shrimp are just pink and cooked through. Remove and discard bay leaves.
- Serve:
Spoon the gumbo into bowls and serve hot. For a heartier meal, ladle over a scoop of cooked white rice. Enjoy the depth and balance of smoky, spicy, and savory flavors in every bite.
Cooking Tips and Techniques for Perfect Gumbo
- Don’t Rush the Roux: The slower and darker you cook it, the richer the flavor. Move constantly to prevent burning.
- Use Bacon Grease for Depth: Bacon fat adds a smoky undertone you won’t get from vegetable oil alone.
- Stagger Your Additions: Adding shrimp at the end prevents overcooking and tough texture, while long-simmered sausage builds a rich base.
- Cowboy Cajun Spice Storage: Store leftovers in an airtight jar at room temperature, and shake before each use. This spice is delicious on roasted potatoes, grilled fish, or to boost chili and stews.
- Vegetable Prep: Chop vegetables to a consistent size to ensure even cooking and texture.
- Don’t Forget the Wine: The acidity brightens all the flavors. If desired, feel free to use a dry white wine to avoid extra sweetness.
A Cowboy’s Take on Gumbo: The Inspiration
Cowboy Kent Rollins merges the soulful cooking of the American South with the practical traditions of cowboy cuisine. He draws inspiration from old-school Louisiana cooks and classic Cajun and Creole stews. In this gumbo, every element—homemade spice, smoky roux, rustic sausage, fresh seafood—tells a story of hospitality and flavor forged around open fires and well-seasoned Dutch ovens.
The Cowboy Cajun Spice Blend: Your Secret Weapon
This isn’t just a spice for gumbo. The smoky, herbaceous, and peppery blend captures the essence of Cajun cuisine and elevates anything it touches. Try sprinkling it on:
- Roasted potatoes or sweet potatoes
- Grilled or baked chicken
- Fresh corn or okra
- Fish and shrimp before frying
- Butter for cajun popcorn or cornbread
Frequently Asked Questions (FAQs)
Q: What’s the secret to an authentic gumbo flavor?
A: The secret lies in the dark, slowly-cooked roux and a well-balanced spice blend. Bacon grease and smoked paprika add smokiness, while slow-cooked sausage and fresh aromatics provide depth. Don’t shortcut the slow simmer—good gumbo rewards patience.
Q: Can I use store-bought Cajun spice instead of Cowboy Cajun Spice?
A: Yes, but making the spice at home allows you to adjust the heat, salt, and aromatic levels to your preference. Homemade blends are also fresher and contain no preservatives.
Q: What if I don’t have shrimp or want to add chicken?
A: Chicken is a classic addition! Brown boneless thighs or simmer and shred cooked chicken breasts. Add it with the sausage so the flavors marry beautifully. You can also omit shrimp for an all-poultry or sausage version.
Q: Can I make this gumbo gluten-free?
A: Yes, substitute a gluten-free all-purpose flour blend for the roux. The texture and color may be slightly different but you’ll still get great results.
Q: How spicy is this gumbo?
A: It’s moderately spicy with the cayenne and hot sauce, but you can reduce the amount of each for a milder gumbo, or kick it up a notch to taste.
What others are reading
Gumbo Variations: Make It Your Own
- Swap the Protein: Use cooked chicken, duck, or even crawfish in place of or alongside shrimp.
- Vegetable Gumbo: For a vegetarian twist, use mushrooms, okra, and hearty greens in place of sausage and seafood, with vegetable broth as the base.
- Okra Gumbo: Add 1-2 cups sliced fresh okra with the vegetables for a classic thick texture and extra earthy flavor.
- Wild Game: Feel free to add diced wild game like venison sausage for a truly cowboy touch.
Serving Suggestions
- Over Rice: Ladle gumbo over hot steamed white rice for a classic touch.
- With Cornbread: Pair with freshly baked cornbread for a true Southern feast.
- With Garnishes: Top with chopped green onions, a sprinkle of extra Cowboy Cajun Spice, or a dash more hot sauce for serving.
Storage and Make-Ahead Tips
- Leftovers: Gumbo tastes even better the next day as flavors continue to meld. Store tightly covered in the refrigerator for up to four days.
- Freezing: Gumbo freezes well for 2-3 months. Let cool completely and store in portioned freezer containers. Thaw overnight in the refrigerator before reheating gently on the stove.
- Spice Mix: You’ll have plenty of leftover Cowboy Cajun Spice. Use it to add Cajun flair to grilled meats, roasted veggies, or savory breakfast potatoes.
Expert Tips for Success
- Use a well-seasoned cast iron Dutch oven for best flavor and heat retention.
- Prep all the vegetables and sausage before starting the roux so you can give full attention to each step.
- Cook low and slow—the longer the simmer, the deeper the flavor.
- For a less smoky flavor, substitute vegetable oil for bacon grease, though you’ll lose some rich undertones.
Nutritional Information (Per Serving, Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 575 |
| Protein | 35g |
| Fat | 32g |
| Carbohydrates | 28g |
| Sodium | 1680mg |
*Actual values will vary based on ingredient brands and specific quantities used.
More Cajun and Cowboy Recipes to Try
- Classic Creole Jambalaya
- Smoked Texas Chili
- Cast Iron Skillet Cornbread
- Shrimp Étouffée
Try Cowboy Kent Rollins’ Cajun Gumbo Yourself
Combining deep Southern roots with cowboy ingenuity, this gumbo is a soulful meal perfect for gatherings, weekend dinners, and special occasions. Don’t forget to savor each bite—just like the cowboys on the trail and home cooks along the bayou have done for generations.
References
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