Cajun Gumbo
"Cajun" style – Gumbo, uses no tomatoes. However all gumbos starts with the basic “holy trinity” (onions, peppers, & celery), a good stock, and various meat, fowl, and shellfish. The key is to make a roux and add okra or filé powder as a thickening agent. Adjust the ingredients and seasonings to your liking and “Laissez les bon temps rouler” [Let the good times roll!]
Cajun Gumbo
"Cajun" style – Gumbo, uses no tomatoes. However all gumbos starts with the basic “holy trinity” (onions, peppers, & celery), a good stock, and various meat, fowl, and shellfish. The key is to make a roux and add okra or filé powder as a thickening agent. Adjust the ingredients and seasonings to your liking and “Laissez les bon temps rouler” [Let the good times roll!]
Cooking Instructions
- 1
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.
- 2
Reduce the heat to low and simmer for 20 minutes. Strain the liquid into a large cup and discard the shells. [Reserve this liquid]
- 3
Prepare the vegetables; place them all in a bowl, and set aside. Heat a cast iron pan or a large pot (Dutch oven) for next steps.
- 4
Season the chicken. Add oil to a large pan or pot and cook the chicken 15 minutes per side minimum on medium heat. Remove and allow them to cool.
- 5
In the same pot, add the sausage and brown 5 minutes per side. Remove and allow it to cool.
- 6
Pour off the oil into a measuring cup to get 1/2 cup. Add butter to pot and begin to melt. Add the measured oil and heat over medium heat until slightly smoking. Gradually whisk in 1/2 cup flour. This is called making a roux.
- 7
Whisk routinely until the roux is a bit darkish brown. The timing varies depending on the pan, the heat, medium or dark roux technique, etc. Be careful not to let it burn though. [May take 8-15 minutes]
- 8
When the roux reaches the optimum color, reduce the heat and add the vegetables, and mix. Scrape the pan bottom and stir occasionally. Heat this for 7-8 minutes, until the vegetables are soft.
- 9
Add the chicken or shrimp stock to a pot if using the pan method at start. Then add the sautéed vegetables to pot. Or just add stock to pot and begin to heat until a slight boil.
- 10
Reduce the heat to low-medium and stir in the garlic, seasonings and sauces. Add chicken meat roughly chopped and sliced sausage (1/2” pieces).
- 11
Add green onions (white parts), simmer for 50 minutes, stirring occasionally. After long simmer raise the heat and add the okra and cook for 15 minutes. The stock will thicken a bit more.
- 12
Now reduce the heat to low and add the shrimp and parsley. Add filé powder if not using okra. Cook until the shrimp begins to turn a slight pink. Turn off the heat while preparing the rice.
- 13
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. Ladle the gumbo all around the mounded rice and garnish with parsley.
- 14
Serve and enjoy with some crusty bread or cornbread.
Similar Recipes
-
Louisiana Gumbo Louisiana Gumbo
I made this for my husband and he ended up eating 4 bowls of it.
Carrie Renee Churchill-Stamper -
Gumbo Gumbo
My husband asked for Gumbo for his bday...one problem I've only made it a couple times and wasn't too impressed with the recipes. Sat down and started studying recipes and wrote my own for trial. It blew me away how well it turned out! His bday is the day after Thanksgiving so it will be made with turkey when it rolls around.Note I served jalapenos on the side instead of cooking in and served the Gumbo to my kids as is wasn't overly spicy.
-
Classic Gumbo Classic Gumbo
Just wanted to make somewhat traditional style gumbo at home with a kick.
-
-
Gumbo: Shrimp, Chicken and Andouille Sausage Gumbo: Shrimp, Chicken and Andouille Sausage
When you want Gumbo, but do not have time to make a roux!
-
Chicken and Sausage Gumbo Chicken and Sausage Gumbo
When I travel to New Orleans I always look forward to eating Gumbo. Chicken and Andouille sausage is a classic Cajun meal but some people prefer shrimp or seafood gumbo. A nice hardy meal.
More Recipes
Comments