Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, cajun gumbo. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
I show how to make authentic Cajun Gumbo including homemade roux. This shows everything you need to know about making gumbo for yourself. With a slow cooked roux and gumbo file powder flavoring the shrimp, crabmeat, and andouille I am going to give you my gumbo recipe.
Cajun Gumbo is one of the most favored of current trending meals in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Cajun Gumbo is something that I’ve loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we must prepare a few components. You can have cajun gumbo using 26 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Cajun Gumbo:
- Take 1 lb. medium raw shrimp (peeled, tail off)
- Get 2 cups water
- Take Dash Old Bay seasoning
- Prepare 1 medium yellow onion (finely chopped)
- Take 1 green (and/or red) bell pepper (coarsely chopped)
- Take 1 jalapeno pepper (sliced with seeds)
- Take 3 stalks celery (sliced, leaves for stock)
- Get Dash salt, pepper, paprika, and thyme
- Take 1/4 cup olive oil
- Prepare 6 chicken thighs (whole, skin on)
- Get 1 lb. Andouille sausage
- Prepare 2 tbs. butter
- Take 1/2 cup flour
- Take 3 cups chicken stock
- Take 2 garlic cloves (peeled, thinly sliced)
- Take Dash salt, pepper, Creole or Cajun seasoning
- Get 1 tsp. dried thyme
- Get Dash red pepper flakes
- Get 1 bay leaf
- Get Dash Worcestershire sauce
- Take Dash hot sauce
- Take 1/2 cup green onions (thinly sliced, white ends to green)
- Prepare 1 cup sliced okra (frozen - if not in season)
- Make ready 2 tsps. Filé powder (optional)
- Prepare 1/3 cup fresh parsley (finely chopped)
- Take 2 cups cooked rice
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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.
An authentic gumbo is prepared with a dark Re-aux, as are most all Cajun dishes. That's what folks are saying about this Cajun chicken and sausage gumbo. As with most things made in a large pot, if you make it and serve it straightaway, it'll be swell, but if you can wait a. Our Andouille Sausage Cajun Gumbo Recipe. Cajun Gumbolaya combines the flavors of gumbo and jambalaya for a flavorful cajun dish with shrimp, chicken, sausage, okra, and Having some Louisiana roots, Cajun Gumbolaya is a family favorite.
So that’s going to wrap it up with this exceptional food cajun gumbo recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
