Recipe of Favorite Cajun Gumbo

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.

I show how to make authentic Cajun Gumbo including homemade roux. This shows everything you need to know about making gumbo for yourself.

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

Ingredients of Cajun Gumbo

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

Cajun Sausage and Shrimp Gumbo recipe that is made the authentic way by beginning with a roux, adding the "holy trinity", and.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.This is fusion cooking, taking the flavours of Vietnam and combining it with the classic Cajun dish of gumbo.

Cajun Gumbo 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..
4. 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..
5. In the same pan, add the sausage and brown 5 minutes per side. Remove from pan and allow it to cool..
6. 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..
7. 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].
8. 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..
9. 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..
10. 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..
11. 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..
12. 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..
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 (with low sides). Ladle the gumbo all around the mounded rice and garnish with parsley. Repeat for other serving bowls..
14. Serve and enjoy with some crusty bread or cornbread..

Seafood Gumbo is a staple in the Cajun and Creole Cultures.As in most Cajun Cooking recipes, we will start The word Gumbo derives from the Creole culture which is the West African word for okra.The favorite flavors of gumbo are found in this hearty soup.

An authentic gumbo is prepared with a dark Re-aux, as are most all Cajun dishes.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.Make gumbo like the real Cajuns do!