Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, cajun gumbo. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Cajun Gumbo is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They are nice and they look wonderful. Cajun Gumbo is something which I’ve loved my entire life.
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.
To begin with this recipe, we must first prepare a few components. You can cook cajun gumbo using 26 ingredients and 14 steps. Here is how you can achieve it.
The ingredients needed to make Cajun Gumbo:
- Take medium raw shrimp (peeled, tail off)
- Make ready water
- Prepare Old Bay seasoning
- Prepare medium yellow onion (finely chopped)
- Prepare green (and/or red) bell pepper (coarsely chopped)
- Make ready jalapeno pepper (sliced with seeds)
- Prepare celery (sliced, leaves for stock)
- Take salt, pepper, paprika, and thyme
- Take olive oil
- Prepare chicken thighs (whole, skin on)
- Prepare Andouille sausage
- Prepare butter
- Get flour
- Get chicken stock
- Make ready garlic cloves (peeled, thinly sliced)
- Make ready salt, pepper, Creole or Cajun seasoning
- Make ready dried thyme
- Take red pepper flakes
- Prepare bay leaf
- Prepare Worcestershire sauce
- Prepare hot sauce
- Make ready green onions (thinly sliced, white ends to green)
- Prepare sliced okra (frozen - if not in season)
- Get tsps. Filé powder (optional)
- Prepare fresh parsley (finely chopped)
- Take cooked rice
Wash okra and dry with a paper towel. Our Andouille Sausage Cajun Gumbo Recipe. 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.
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.
An authentic gumbo is prepared with a dark Re-aux, as are most all Cajun dishes. Happy Valentine's Day from Cajun Gumbo Boards! 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 exceptional food cajun gumbo recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
