Tonight we made a delicious gumbo out of all the vegetables that have been languishing in our refrigerator for the past two weeks while we’ve been busy on campus.

The gumbo required a roux, which neither of us had ever done before. We discovered that a roux is simple and very rewarding to work with, as it made the saucy parts of the gumbo precisely the right consistency: thick and hearty, but still definitely liquid. There’s nothing special about the gumbo, but it was the first meal we’ve made in a while that we were both completely ecstatic about. This recipe is definitely a keeper, and we’re looking forward to plenty of cold-weather gumbos as fall approaches.


  • 5 tbsp flour
  • 1 tbsp oil + 3 tbsp oil
  • 1 kielbasa, chopped into 1/2 inch sections
  • 2 onions, chopped
  • 2 cloves garlic, chopped
  • 2-3 zucchini/summer squash, chopped
  • large handful of green beans, chopped into 1-inch sections
  • 1 can chopped tomatoes
  • 2 cups chicken broth
  • 2 tsp Dinosaur BBQ Cajun Spice


First, put 1 tbsp oil in a large skillet and brown the kielbasa for 5 minutes. Remove kielbasa from skillet. Add to skillet 3 tbsp oil and 5 tbsp flour, whisking constantly for 5 minutes to make roux over medium high heat. Add to roux all onions, garlic, zucchini, squash, and green beans and cook for 5 minutes. Add can of tomatoes, chicken broth, and cajun spice. Cover and simmer for 10-15 minutes. Add kielbasa and simmer for 5 minutes. Serve over hot rice.