Reduce heat to medium-low. Add remaining 5 tablespoons oil to pan. Stir in flour; cook 25 minutes, stirring frequently with a whisk until the color of melted semisweet chocolate. Stir in okra and next 4 ingredients. Increase heat to medium-high; cook 3 minutes. Stir in wine; cook 2 minutes. Add stock and next 4 ingredients; bring to a boil. Reduce heat; simmer 15 minutes. Add chicken and shrimp; cook 3 minutes. Stir in vinegar, black pepper, and rice; cook 1 minute. Top with green onions.
I've lived in New Orleans now for almost 11 years. This recipe is legit. Yes the roux takes a while, but it's worth it to get that rich authentic flavor. You don't even have to go as dark as this recipe says, in fact, I prefer the roux to be medium/dark brown, but not as dark as chocolate. I added a pound of smoked sausage for extra flavor. Not sure how different the recipe would taste without it. I didn't have wine, or red wine vinegar, so I threw in 2 tablespoons of rice vinegar. If you don't have the green onions, it's fine, in fact I prefer it without them. Frozen okra worked great. Oh, I also added some good creole seasoning, not the stuff that's half salt like Tony Chachere, but good mixture of spices. The end result is a perfect gumbo. tastes even better on the 2nd and following days too. I'll definitely make this again! thank you!
cajun shrimp chicken gumbo recipe
I simmered the chicken in the broth on the side and added both when the recipe called for adding the broth to the roux. I did not use any water. I didn't have wine or vinegar. Simply used an additional cup of broth. I used smoked paprika in place of red pepper. I added andouille sausage. This was delicious simply ladled over the rice. There was plenty of leftovers for lunch the next day. Served with sweet corn bread.
My husband and I really liked this gumbo. One of the big reasons we liked it was that it is something very different. The flavors are a bit unusual although very good. My daughter didn't like it and I think it may have been the okra. I used fresh okra and it had a touch of sliminess to it. The roux preparation took a long time and I was afraid that I was going to burn it but everything worked out in the end. One tip is if you happen to buy skinned chicken thighs you can take the skin off and cook it in the dutch oven and use the flavorful oil from the skin rather than using vegetable oil. Discard the skin before you add the flour.
This signature New Orleans dish starts with a good deeply browned roux and combines Cajun-marinated chicken with smoked andouille sausage, Gulf shrimp, and okra. Creole seasoning lends a bold, distinctive flavor. Add a dash, or two, of hot sauce to perk-up the flavor even more.
Add onion mixture to Dutch oven. Stir in broth, chicken, and sausage. Place Dutch oven back on heat. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in shrimp and okra. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes more or until shrimp turn opaque.
Real deal gumbo starts with the Holy Trinity of Louisiana cooking (celery, onion and bell pepper.) Next roasted chicken, andouille sausage and shrimp are simmered in chicken broth flavored by a rich, dark roux.
Using a store-bought rotisserie chicken cut a good amount of time from the recipe prep, and based on the end result, we are pleased! My senior taste tester (a/k/a traveling husband) said he was pleasantly surprised that a non-Cajun could make something so good. He means me!
This recipe takes about 2 hours on average, but let me tell you, it is time well spent. Letting your gumbo cook low and slow creates the best flavor. If you are in a hurry, please make something else.
Jambalaya is primarily a rice dish (think paella) while gumbo is more of a stew that is thickened with a roux and made with chicken, sausage, and/or seafood. Both gumbo and jambalaya are often made with some similar meats and vegetables but the process of making them and flavors of the end result are completely different. Here is my favorite Jambalaya recipe!
4. Add to large pot. Add chicken broth veggies, parsley, and roux to the pot and stir well. (Skim off any foam that may rise to the top of the pot.) Stir in cajun seasoning, to taste.
I have made gumbo for years using a roux made with butter and flour, and simmering vegetables and meat for an hour. This recipe with vegetable oil roux and less time simmering is so much better. Who knew cooking gumbo in less time would be a better gumbo. This saves me so much time. Also when serving guests gumbo i always make it a day ahead as it is so much better the next day.
I made this over the weekend with the home made chicken broth recipe. It was very good. Only thing I did not like was there were no ratios for the veggies. Also I simmers the raw veggies for an additional 30 mins after the 7min boil. Below are my ratios.2 cups Celery4 cloves garlic1.5 cups Onion.5 cups parsley1 table spoon cajun spice4 stalk green onion
My take on a hearty New Orleans Gumbo with shrimp and sausage! I'm making the roux from scratch so it's extra flavorful! This recipe is perfect to make on the weekend and enjoy all week long as the flavor gets BETTER with time! I highly suggest reading the post once all the way through before starting the recipe. I provide lots of tips to get the perfect roux color which will help make this process much easier.
You don't have to use all the colors for the bell peppers. I just really enjoy the taste that they bring to the party! You can use 1 green and 1 red bell pepper and still achieve a similar flavor.
Tofurky is a sausage that's completely meatless. You can use the Andouille variety, which is a little difficult to find or the Kielbasa which most grocery stores carry.
1 (14.5-ounce can) diced tomatoes can be used in place of the stewed tomatoes as they can be hard to find sometimes.
Gumbo filé - available in the ethnic food aisle near where they keep the cajun seasonings. It's basically ground leaves from the sassafras tree.
Also, please keep in mind that this recipe has not been tested with any other ingredients than what is written. For best results, I suggest following the recipe as is (with the exception of spices to taste).
Congratulations on making your first gumbo! Im a New Orleans native and if you can make a gumbo from scratch you are a pretty good cook! Id just like to say from the looks of the pictures and the recipe I think you would really enjoy shrimp etouffee since you included tomatoes and made it more of a red gravy instead of the usual brown gravy!
Hi Marzia. Thank you for taking time to reply and for this recipe. I have made this gumbo recipe twice again. My husband came down with a cold yesterday and requested this recipe for his comfort food.
Note that you can make your own shellfish stock with the shells from the shrimp. Put the shrimp shells and tail tips in a pot and cover with 2 quarts of water. Bring to a boil, reduce to a simmer, and simmer uncovered for an hour. Strain and use in this recipe for the stock. Diluted bottle clam juice will also work as shellfish stock in this recipe. Read more here.
Step 3: Assemble the gumbo and simmer. Next, add the sausage, Cajun seasoning, salt, and cayenne. Pour the chicken stock, water, diced tomatoes, coconut aminos, and bay leaves into the pot and stir. Bring it up to a low boil and let it simmer for just under 1 hour.
This is one of those dishes that can taste better the next day. If you make this recipe as indicated, with the shrimp, sausage, and chicken, it will be good for 2 days. If your gumbo has chicken and/or sausage, it will keep for up to 3 days, covered, in the refrigerator. You can freeze gumbo for up to six months.
It's really easy to confuse these two classic Louisiana dishes. After all, they both contain some permutations of chicken, sausage, shrimp, and a roux. They're both adaptable, historically speaking, to whatever the cook has on hand, and contain the "holy trinity" as the base. However, the main difference pertains to how the rice is cooked.
He played football for Tulane, sent a few of his kids (and then grandkids!) to LSU, roots for the New Orleans Saints, has been in more Mardi Gras parades than I can count, and has quite the affinity for a big bowl of authentic shrimp gumbo.
Every year we visit my Nanny and Papa in a town just outside of New Orleans and have the pleasure of enjoying true, authentic, Cajun cuisine like Red Beans and Rice, Instant Pot Jambalaya, and of course, some shrimp and sausage gumbo.
If you're from the South or you have had the pleasure of visiting, then it is highly likely you've tried a steaming bowl of Gumbo. With the variety of meats (chicken, andouille sausage, and shrimp in this case) and balance between spicy and savory, it's a truly satisfying and cozy comfort food dish. 2ff7e9595c
Comments