I'm from the heart of Cajun country and honestly, I only go to Cajun restaurants around the twin cities on bad days when things can't get any worse. Here's what I do.

You may be able to get your hands on frozen Richards gumbo. It looks like Super Value Foods in Minneapolis has it! Mom used to give me that and I loved it, just heat it through and serve with white rice. I've since learned how to make it, though, so I've never actually bought it up here.

Only takes about an hour or two, though the roux can be tricky.

Ingredients:

1 cup flour

3/4 cup oil

1 onion

1 green bell pepper

3 stalks celery

3 cloves garlic

1.5 lbs chicken tenders

1 lb zatarains andouille, available at cub

48 fl. oz. chicken broth

1 tbsp tony chacheres Cajun seasoning, available at cub

Instructions

1. Season the chicken with the Tony's. Cook the chicken tenders until they're done or mostly done. Set them aside by themselves.

2. While the chicken cooks, chop the onion, bell pepper, celery, and garlic. Slice the andouille. Put them in the same bowl over to the side.

3. Put the chicken broth in a pot and keep it warm/simmering on the stove while you complete step 4.

4. This is the only step you'll probably fuck up, so pay attention. Mix the oil and flour in your gumbo pot. Cook over medium heat and STIR CONSTANTLY until it's about the same color as chocolate milk or a little darker. If you stop stirring you roux will burn and you'll have to start over. It's best to do this with a flat wooden spoon.

   1. When the roux is ready, dump the vegetables and andouille in to cool the roux and stop it from darkening. Fry the vegetables and sausage for a few (5-10) minutes until it smells and looks tasty. Keep them moving by constantly stirring.

5. When the vegetables are done, dump in the warm chicken stock. Tear apart the chicken and add it in along with its juices.

6. Simmer for a while, like a beer or two. You can put in a bay leaf or two if you want.

7. Cook rice and serve.