Cajun Gumbo. A classic roux is the thickening agent for this traditional Cajun-style gumbo made rich and hearty with chicken, sausage, onions, bell peppers, celery, garlic, and lively seasonings. See more ideas about gumbo, gumbo recipe, cajun recipes. Chicken Shrimp and Sausage Gumbo – rich, flavorful gumbo bursting with authentic flavors and loaded with chicken, shrimp, crab legs and.
The Cajun Gumbo FactoryThe Cajun Gumbo FactoryThe Cajun Gumbo Factory. Choose with Cajun Style or Creole Style. Cajun Sausage and Shrimp Gumbo recipe that is made the authentic way by beginning with a roux, adding the "holy trinity", and.
Hey everyone, it’s Brad, welcome to our recipe site. Today, I will show you a way to make a special dish, cajun gumbo. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
A classic roux is the thickening agent for this traditional Cajun-style gumbo made rich and hearty with chicken, sausage, onions, bell peppers, celery, garlic, and lively seasonings. See more ideas about gumbo, gumbo recipe, cajun recipes. Chicken Shrimp and Sausage Gumbo – rich, flavorful gumbo bursting with authentic flavors and loaded with chicken, shrimp, crab legs and.
Cajun Gumbo is one of the most favored of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Cajun Gumbo is something which I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can cook cajun gumbo using 26 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make Cajun Gumbo:
- {Take 1 lb. of medium raw shrimp (peeled, tail off).
- {Take 2 cups of water.
- {Take Dash of Old Bay seasoning.
- {Take 1 of medium yellow onion (finely chopped).
- {Prepare 1 of green (and/or red) bell pepper (coarsely chopped).
- {Make ready 1 of jalapeno pepper (sliced with seeds).
- {Make ready 3 stalks of celery (sliced, leaves for stock).
- {Prepare Dash of salt, pepper, paprika, and thyme.
- {Make ready 1/4 cup of olive oil.
- {Prepare 6 of chicken thighs (whole, skin on).
- {Take 1 lb. of Andouille sausage.
- {Get 2 tbs. of butter.
- {Take 1/2 cup of flour.
- {Make ready 3 cups of chicken stock.
- {Prepare 2 of garlic cloves (peeled, thinly sliced).
- {Get Dash of salt, pepper, Creole or Cajun seasoning.
- {Prepare 1 tsp. of dried thyme.
- {Make ready Dash of red pepper flakes.
- {Make ready 1 of bay leaf.
- {Prepare Dash of Worcestershire sauce.
- {Prepare Dash of hot sauce.
- {Make ready 1/2 cup of green onions (thinly sliced, white ends to green).
- {Make ready 1 cup of sliced okra (frozen – if not in season).
- {Prepare 2 of tsps. Filé powder (optional).
- {Prepare 1/3 cup of fresh parsley (finely chopped).
- {Take 2 cups of cooked rice.
Make gumbo like the real Cajuns do! Gumbo, which originated in southern Louisiana, can be defined as a soup of meat and/or shellfish and rice. Our Andouille Sausage Cajun Gumbo Recipe. An authentic gumbo is prepared with a dark Re-aux, as are most all Cajun dishes.
Steps to make Cajun Gumbo:
- Prepare the shrimp and set aside in the refrigerator. Take the shells / tails and place them in a small pot. Add the water and Old Bay seasoning to the pot and bring to a boil..
- Reduce the heat to low and simmer for 20 minutes. Strain the liquid into a large cup and discard the shells. [Reserve this liquid].
- Prepare the vegetables; place them all in a bowl, and set aside..
- Season the chicken. Add oil to a large pan and cook the chicken 15 minutes per side on medium heat. Remove them from the pan and allow them to cool..
- In the same pan, add the sausage and brown 5 minutes per side. Remove from pan and allow it to cool..
- Pour off the oil in the pan to measure about 1/2 cup. Add butter to the pan and begin to melt. Add the measured oil to the pan and heat over medium-high heat until slightly smoking. Gradually whisk in 1/2 cup flour..
- Cook this, whisking constantly, until the roux is a bit darkish brown. The timing on this varies depending on the pan used, the heat, medium or dark roux technique, etc. Be careful not to let it burn. [May take 8-15 minutes].
- When the roux reaches the optimum color, reduce the heat to medium-low, add the vegetables, and mix. Scrape the pan bottom and stir occasionally. Heat this for 7-8 minutes, until the vegetables are soft, and set aside..
- Take a large pot (Dutch oven), pour in the chicken and shrimp stock, and begin to heat. When the stock is hot, add the vegetable mixture (using a large spoon), and mix this as you add more. When the roux is dissolved, continue to heat until a slight boil..
- Reduce the heat to low-medium and stir in the garlic, all seasonings, and sauces. Remove the chicken meat from the bones, roughly chop the meat, and place in the pot. [Discard the skin and bones] Cut the sausage up in 1/2” pieces and add them to the pot..
- Add the green onions (white parts) and simmer for 50 minutes, stirring occasionally. After the long simmer, raise the heat to medium, add the okra, and cook for 15 minutes. The stock will thicken a bit more..
- Reduce the heat to low, add the refrigerated shrimp and parsley, stir a few times, and cook until the shrimp begins to turn a slight pink. [Add filé powder at this point if not using okra] Turn off the heat; allow this to rest, while preparing the rice..
- To serve, place a cup of cooked rice into a round mini-cup. Invert the cup of rice into the center of a plate or bowl (with low sides). Ladle the gumbo all around the mounded rice and garnish with parsley. Repeat for other serving bowls..
- Serve and enjoy with some crusty bread or cornbread..
This is fusion cooking, taking the flavours of Vietnam and combining it with the classic Cajun dish of gumbo. This Authentic New Orleans Gumbo is made with a dark roux, vegetables, chicken, sausage, and shrimp, and served over rice. This is a beloved recipe shared with me by a native New Orleanian. Reserve the chicken broth for the base of the gumbo. Wash okra and dry with a paper towel.
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