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Before you jump to Cajun Gumbo recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.
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We hope you got insight from reading it, now let’s go back to cajun gumbo recipe. You can cook cajun gumbo using 26 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Cajun Gumbo:
- Take 1 lb. medium raw shrimp (peeled, tail off)
- Take 2 cups water
- Prepare Dash Old Bay seasoning
- Use 1 medium yellow onion (finely chopped)
- Take 1 green (and/or red) bell pepper (coarsely chopped)
- Provide 1 jalapeno pepper (sliced with seeds)
- Prepare 3 stalks celery (sliced, leaves for stock)
- Take Dash salt, pepper, paprika, and thyme
- Prepare 1/4 cup olive oil
- Get 6 chicken thighs (whole, skin on)
- Get 1 lb. Andouille sausage
- Use 2 tbs. butter
- Use 1/2 cup flour
- Prepare 3 cups chicken stock
- Provide 2 garlic cloves (peeled, thinly sliced)
- Provide Dash salt, pepper, Creole or Cajun seasoning
- Get 1 tsp. dried thyme
- Take Dash red pepper flakes
- Provide 1 bay leaf
- You need Dash Worcestershire sauce
- Take Dash hot sauce
- You need 1/2 cup green onions (thinly sliced, white ends to green)
- You need 1 cup sliced okra (frozen - if not in season)
- Get 2 tsps. Filé powder (optional)
- You need 1/3 cup fresh parsley (finely chopped)
- Take 2 cups cooked rice
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.
Skim any fat from the surface of the gumbo and discard. Warm the gumbo over low heat prior to continuing.) Stir in the scallions and parsley. Serve the gumbo in bowls over rice or with rice on the side, garnished with more scallions. Allow the butter to heat for a couple minutes, then add the flour to the pot. The key to an outstanding Cajun gumbo is a deep, dark roux.
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