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Gumbo Essentials: The Ingredients You Need to Make the Best Gumbo

At Razzoo’s Cajun Café, we have the market cornered on amazing Cajun food. But if you ever get a wild itch to do something crazy like cook your own gumbo, here’s a rundown on the gumbo essentials you’ll need – or it ain’t gumbo!

Cajun Holy Trinity

Otherwise known as celery, bell peppers, and onions, the Cajun Holy Trinity is the base for most Cajun cuisine – and creates the delicious aroma and flavors you’ve come to love in a gumbo. Start with these, and you’re off to a great start.

Cast Iron

Before getting started, be sure to invest in a good cast iron Dutch oven. Those little babies are perfect at heating up well and holding consistent temps, letting your gumbo simmer to perfection under just the right temperature.


Depending on the recipe, you’ll make your roux a little differently, but it’s basically just a combination of flour and fat that is cooked until it’s a beautiful dark brown color. This not only adds flavor to your dish, but it thickens it as well.

The Meats

This is really just a free-for-all. What do you have on hand? What do you like? Throw it in! Traditional gumbo calls for seafood, chicken, and Andouille sausage, but really anything goes!

Cajun Seasoning

No gumbo is complete without the quintessential Cajun seasonings. You can choose to buy your favorite name brand bottle of pre-mixed Cajun seasoning or just whip up your own combo using spices such as oregano, basil, thyme, cayenne pepper, celery, garlic powder, salt, and pepper.

If you try your hand at homemade gumbo and it doesn’t work out, just remember where to find the best gumbo in Texas: Razzoo’s Cajun Café! Our doors are open 7 days a week; come see us for lunch, dinner, happy hour, or a late night snack!

It's all in the roux! Check out this video for tips on how to make Razzoo's Kitchen Sink Gumbo at home!

The Great Debate: Is it Cajun or Creole?!

Writers, tourists, and those vaguely familiar with the culture of Louisiana will gleefully interchange these two words, and yet, they are two different things entirely. Let Razzoo’s give you the lowdown on when it’s “Creole” and when it’s “Cajun,” because let’s face it – it’s confusing!


Creole = City Food

In the heart of New Orleans, food is distinctively Creole and NOT Cajun. Creole refers to the melting pot of New Orleans, blending flavors from France, Spain, Africa, and the Caribbean. As immigrants flooded into New Orleans, they brought their own unique flavors and cooking techniques, and the result is something divine. As the city folk had access to more spices and seasonings than the country folk, Creole dishes are marked by more variety and more complicated preparation methods than Cajun food. And here’s a little trick: if the gumbo has tomatoes, then it’s Creole. Cajun food never has tomatoes!

Cajun = Country Food

As you venture to the outskirts of New Orleans, you’ll start to see signs for fried alligator, boudin, and cracklins. Get excited because you’re approaching Cajun country! Cajun food originated with the Acadians who migrated to the region and were very resourceful when it came to food. They lived in the swamp and marshlands and used everything to make ends meet. That’s where delicious dishes like boudin and cracklins originated – from using every last bit of the pork. Dishes are usually simply prepared and use the “Holy Trinity of Cajun Cuisine” – onions, bell peppers, and celery. Oh – and let’s not forget the seasoning! Cajun food is well seasoned and may also include green onions, garlic, and parsley.


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Ready to get your Cajun food fix? Visit Razzoo’s Cajun Café this week for the best Cajun food in Texas! We look forward to serving you for lunch, dinner, happy hour, or late night drinks.

Stormy Beginnings for the Hurricane Cocktail

At Razzoo’s Cajun Café, one of our most popular cocktail drinks is the hurricane – or Hurrycane as we so affectionately call it. What many of you city folk in Texas may not realize is that the hurricane is a Louisiana original – created by accident in New Orleans in the 1940s.


The Hurricane was Born

It all started at the now famous Pat O’Brien’s pub on Bourbon Street in New Orleans. During Prohibition, Pat O’Brien’s was allegedly a popular speakeasy for sailors, known as Mr. O’Brien’s Bar and Tipperary. The password for entry: “storms abrewin!” (Seems fitting.)


Once Prohibition ended, good liquor was still hard to come by. In order to get even a little of the good stuff – bourbon, whiskey, scotch – O’Brien had to buy a ton of bottom shelf rum. Being the entrepreneur that Pat was, he covered up the rum’s cheap taste with sweet fruit juice and gave the drinks away for free to the sailors passing through, who would then tell their friends to visit O’Brien’s pub for delicious free drinks. Little did he know, the Hurricane – as it came to be called – would become a beloved favorite by all!



Why is it called a Hurricane?

The name comes from the glasses it was served in – glasses with an hourglass shape, reminiscent of the shape of hurricane lamps. Some accounts say he actually used the glass from old hurricane lamps and sealed the bottom, but we’re not buying it.


Come to Razzoo’s for a Hurricane today!

The popularity of the Hurricane is still going strong today! Pat O’Brien’s still makes the original on Bourbon Street; if you ever visit, be sure to grab a commemorative glass for your collection. And if you can’t make it to New Orleans, you know your favorite Cajun restaurant in Texas has you covered! Our Hurrycanes pack a category 5 punch with light and dark rums and plenty of fresh orange and pineapple juice.


We look forward to seeing you this week for Cajun Happy Hour in Texas!

razzoos hurricane cocktail