Get trendy in your kitchen with this gumbo ramen recipe

Ramen is the latest trendy dish to take over the food scene. Chef Troy’s version is a Cajun-influenced fusion dish perfect for experimenting in the kitchen.

Gumbo Ramen

1/3 cup shortening or canola oil

1/3 cup all-purpose flour

1/3 cup celery, fine dice

1/3 cup green bell pepper, fine dice

½ cup onion, fine dice

3 cloves of garlic, fine chop

1 pound smoked andouille sausage, sliced into half moons

12 ounces crawfish tail meat, thawed and drained

1/4 teaspoon cayenne pepper

1 teaspoon gumbo filé

6 cups chicken stock

1 ½ cup fresh okra, cut into half-inch pieces or frozen, un-breaded

½ pound fresh ramen noodles, cooked, rinsed cold, drained

6 eggs, soft boiled

For garnish:

Cabbage, sliced

Green onions, sliced thin

(1) Warm shortening or oil in a Dutch oven or heavy bottom stockpot over medium heat. Whisk in flour a little at a time until all has incorporated.

(2) Continue to cook and stir roux until it is a dark brown color, about 20 to 30 minutes stirring frequently.

(3) While keeping an eye on the roux, cut celery, bell pepper, onion and garlic. Once roux is a deep dark brown, add veggies. Cook 2 to 3 minutes, stirring frequently or until vegetables are softened.

(4) Add sausage and crawfish and season with salt, black pepper, cayenne and filé. Stir to combine.

(5) Add stock and okra and bring to a boil. Reduce heat and simmer for 45 minutes to one hour, stirring occasionally.

(6) To make eggs, bring a small stockpot of water to a boil and gently lower eggs. Lower heat to a simmer and cook for exactly 6 minutes. Then remove, run under cold water and peel gently (yolks will be soft).

(7) To serve, ladle gumbo base into bowls, add cold ramen to each bowl, and stir to warm noodles.

(8) Cut eggs in half and place two pieces in each bowl. Garnish with cabbage and green onions, and serve.

Troy Gagliardo is the executive chef of Wu’s Cajun Sea Food in Charlotte and author of Pseudo Southern—a playful twist on the art of Southern cooking—and is the TV Host of “Troy’s Everyday Eats.” Watch Troy live from 7 a.m. to 9 a.m. every Tuesday on WCCB Charlotte News Rising, and purchase his book at www.cheftroy.com.

Photo: Richard Rudisill

This recipe originally ran in Lake Norman Magazine.

This story was originally published July 2, 2017 at 9:00 PM.