Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, cajun gumbo. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Read Customer Reviews & Find Best Sellers. 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 the tomato-free version of this legendary Louisiana stew, though there are otherwise very few rules that govern what goes into the pot.

Cajun Gumbo is one of the most favored of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Cajun Gumbo is something that I have loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we have to 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:

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

Gumbo (French: Gombo) is a soup popular in the U. S. state of Louisiana, and is the official state cuisine. Gumbo consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and three kinds of vegetables ― celery, bell peppers, and onions. Gumbo is often categorized by the type of thickener used, whether okra or filé powder (dried and ground sassafras leaves).

Steps to make Cajun Gumbo:

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.

Once again, there seems to be some mistake between cajun and creole cooking, and then another completely separate group of people trying to replicate a gumbo without thinking. Cajun people do not use tomatoes and okra in their gumbo. We also DO NOT use already made soups, or bases in our gumbos. We use very simple ingredients and get a very good result. How to Make Authentic New Orleans Seafood Gumbo - This homemade gumbo recipe is loaded with lots of fresh seafood and intense Cajun flavors for a deliciously bold taste of Louisiana.

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