Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, cajun gumbo. It is 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. Cajun gumbo is the tomato-free version of this legendary Louisiana stew, though there are otherwise very few rules that govern what goes into the pot. This Cajun gumbo recipe is perfect for a Mardi Gras dinner party or enjoying year-round!
Cajun Gumbo is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Cajun Gumbo is something that I’ve loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. 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:
- Prepare 1 lb. medium raw shrimp (peeled, tail off)
- Take 2 cups water
- Prepare Dash Old Bay seasoning
- Take 1 medium yellow onion (finely chopped)
- Take 1 green (and/or red) bell pepper (coarsely chopped)
- Take 1 jalapeno pepper (sliced with seeds)
- Make ready 3 stalks celery (sliced, leaves for stock)
- Get Dash salt, pepper, paprika, and thyme
- Get 1/4 cup olive oil
- Get 6 chicken thighs (whole, skin on)
- Prepare 1 lb. Andouille sausage
- Make ready 2 tbs. butter
- Make ready 1/2 cup flour
- Prepare 3 cups chicken stock
- Prepare 2 garlic cloves (peeled, thinly sliced)
- Prepare Dash salt, pepper, Creole or Cajun seasoning
- Prepare 1 tsp. dried thyme
- Prepare Dash red pepper flakes
- Take 1 bay leaf
- Prepare Dash Worcestershire sauce
- Prepare Dash hot sauce
- Prepare 1/2 cup green onions (thinly sliced, white ends to green)
- Prepare 1 cup sliced okra (frozen - if not in season)
- Get 2 tsps. Filé powder (optional)
- Get 1/3 cup fresh parsley (finely chopped)
- Prepare 2 cups cooked rice
To delight in true Cajun cuisine, one must travel west of New Orleans into Acadiana, where, in my opinion, the food is much better! Gumbo (French: Gombo) is a soup popular in the U. S. state of Louisiana, and is the official state cuisine. Gumbo consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and what Louisianians call the "Holy Trinity" of vegetables, namely celery, bell peppers, and onions.
Instructions 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.
Gumbo is often categorized by the type of thickener used, whether okra or filé powder (dried and. The key to an outstanding Cajun gumbo is a deep, dark roux. To get it just right, use a flat-bottomed wooden spoon to get into all the corners of the pot, and be attentive. Reduce the heat as needed if you're concerned the roux is cooking too fast. There's no rescuing a burnt roux–best to toss it and start over.
So that’s going to wrap this up for this special food cajun gumbo recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
