Cajun Gumbo Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

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. This down home Cajun chicken and sausage gumbo recipe is made with a rich and comforting dark roux, the Cajun holy trinity of vegetables, seared chicken.

Here is the best “Cajun Gumbo” recipe we have found until now. This is gonna really delicious.

Ingredients of Cajun Gumbo

Make ready 1 lb. of medium raw shrimp (peeled, tail off).
It’s 2 cups of water.
Prepare Dash of Old Bay seasoning.
Prepare 1 of medium yellow onion (finely chopped).
You need 1 of green (and/or red) bell pepper (coarsely chopped).
It’s 1 of jalapeno pepper (sliced with seeds).
Prepare 3 stalks of celery (sliced, leaves for stock).
You need Dash of salt, pepper, paprika, and thyme.
Prepare 1/4 cup of olive oil.
You need 6 of chicken thighs (whole, skin on).
Take 1 lb. of Andouille sausage.
It’s 2 tbs. of butter.
You need 1/2 cup of flour.
Take 3 cups of chicken stock.
Make ready 2 of garlic cloves (peeled, thinly sliced).
You need Dash of salt, pepper, Creole or Cajun seasoning.
Make ready 1 tsp. of dried thyme.
You need Dash of red pepper flakes.
Make ready 1 of bay leaf.
It’s Dash of Worcestershire sauce.
It’s Dash of hot sauce.
It’s 1/2 cup of green onions (thinly sliced, white ends to green).
Make ready 1 cup of sliced okra (frozen - if not in season).
Take 2 of tsps. Filé powder (optional).
Take 1/3 cup of fresh parsley (finely chopped).
Make ready 2 cups of cooked rice.

Gumbo, which originated in southern Louisiana, can be defined as a soup of meat and/or shellfish and rice.Reserve the chicken broth for the base of the gumbo.Wash okra and dry with a paper towel.N E W P R O D U C T S P O T L I G H T we are so excited to be introducing our newest items in the Cajun Gumbo Boards line up.

Cajun Gumbo instructions

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 a beloved recipe shared with me by a native New Orleanian.This is fusion cooking, taking the flavours of Vietnam and combining it with the classic Cajun dish of gumbo.Make gumbo like the real Cajuns do!

Our Andouille Sausage Cajun Gumbo Recipe.This Cajun gumbo gets a deep and rich flavor from This recipe for Cajun Gumbo with andouille sausage is hearty and comforting.Serve it over rice for a.Let Cajun Gumbo Boards and Gifts help you come.Download Cajun gumbo stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices.