Hello everybody, it is Brad, welcome to our recipe page. Today, we’re going to make a special dish, cajun gumbo. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
I show how to make authentic Cajun Gumbo including homemade roux. This shows everything you need to know about making gumbo for yourself. 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 one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Cajun Gumbo is something which I have loved my whole life.
To get started with this recipe, we must prepare a few components. You can cook cajun gumbo using 26 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Cajun Gumbo:
- Prepare medium raw shrimp (peeled, tail off)
- Get water
- Get Old Bay seasoning
- Make ready medium yellow onion (finely chopped)
- Take green (and/or red) bell pepper (coarsely chopped)
- Take jalapeno pepper (sliced with seeds)
- Make ready celery (sliced, leaves for stock)
- Get salt, pepper, paprika, and thyme
- Get olive oil
- Get chicken thighs (whole, skin on)
- Prepare Andouille sausage
- Prepare butter
- Take flour
- Take chicken stock
- Get garlic cloves (peeled, thinly sliced)
- Make ready salt, pepper, Creole or Cajun seasoning
- Get dried thyme
- Make ready red pepper flakes
- Get bay leaf
- Get Worcestershire sauce
- Get hot sauce
- Prepare green onions (thinly sliced, white ends to green)
- Get sliced okra (frozen - if not in season)
- Take tsps. Filé powder (optional)
- Take fresh parsley (finely chopped)
- Make ready cooked rice
An authentic gumbo is prepared with a dark Re-aux, as are most all Cajun dishes. Miss Lucy's Cajun Style Chicken Gumbo from Deep South Dish blog. A delicious and easy gumbo made with a roux, the Trinity of. Happy Valentine's Day from Cajun Gumbo Boards!
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.
This is fusion cooking, taking the flavours of Vietnam and combining it with the classic Cajun dish of gumbo. 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. Try this stew with all the flavors of New Orleans. It is the base for many gumbo recipes. In Cajun cooking, roux is cooked until it reaches a deep, rich brown color that adds.
So that is going to wrap this up with this special food cajun gumbo recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
