I have been using this ultimate Cajun gumbo recipe for over 15 years now. This never failed to impress. I have used this recipe in my restaurant and in at home with great results every time at home. Are you ready to get “Cajun”? Well, let’s do this.
First, it will be necessary to prepare everything that is infected. I make a habit of listing ingredients in similar groups (foods, veggies, spices, liquids, etc.) to shopping and to organize a little easier. Second, I’ll describe all the steps you need to take to prepare this ultimate gumbo. Ready… here we go.
Ingredients
I s cooked andouille sausage (cut into 1 inch slices)
1 lb boneless, skinless chicken breasts
1 lb raw, medium shrimp (deveined, tails cut in half back)
2 cups chopped white onions
1 / 2 cup chopped red peppers (about 1 medium red pepper)
1/2 cup chopped green pepper (about 1 medium green pepper)
1 cup chopped celery
1/2 cup chopped green onion (scallions)
2 tablespoons chopped parsley
1/2 lb (8oz) frozen okra (per bag)
7 cups cooked, white rice (recipe below)
1 tablespoon creole sauce (store bought
1 teaspoon salt
1/4 teaspoon cayenne powder
1/2 teaspoon crushed red pepper flakes
1 cup of all purpose sprinkles
1 tablespoon “file powder” (store bought)
3 bay leaves (remove before serving)
peanut butter cup (melted)
1 tablespoon oil (any will do)
5 cups chicken stock (or stock)
5 cups of tomato juice
1 cup of French red hot chili sauce
1 tablespoon red tabasco sauce
Footsteps
1. Add 1 tablespoon oil to a large pot and heat. Add the andouille sausage and brown for 6-8 minutes. Remove the slotted beads on a paper towel on a lined plate.
2. Season chicken breasts with Creole seasoning and add to the pot with the rest of the sausage fat. Cook until browned on both sides, 8-10 minutes.
Remove the chicken breasts from the pot, refrigerate and move to the refrigerator later in the recipe.
3. Add 2 cups of butter to the pot (with the fat still in it) to melt. Add 1 cup of flour and stir continuously with a whisk for 20-25 minutes (don’t walk, keep stirring) until the mixture becomes a dark, dark red color. Remove from heat and let sit for 5 minutes.
4. Add the chopped onions, celery, red pepper and green pepper, and place on low heat until the veggies let it soften for about 4 minutes.
5. Add the browned andouille sausage, salt, cayenne powder and bay leaves.
Gently whisk in the chicken stock and tomato juice. Bring to a boil for 5 minutes, reduce heat to medium low and simmer for 1 hour (uncovered), stirring occasionally.
7. cooked chicken breasts and thighs into 1/2 inch cubes. add the crock pot and cook for 1 1/2 hours (uncovered).
8. Remove the bay leaves with a slotted spoon and throw them in the trash. Add raw, sliced shrimp, green onions, celery, a pinch of powder and okra. Cook for 8-10 minutes.
2 cups of white rice
4 cups of water
1 tablespoon of butter
1 1/2 grams of salt.
Combine all the ingredients in a pot and cook on high heat. Reduce heat to low, cover and simmer for 20 minutes. Remove from heat and let rice sit, covered, for 5 minutes. Uncover the fork and fluff.
You can add the right cooked rice in the gumbo and pour the rice into the bottom of the bowl and serve or spoon gumbo on top of rice. You can choose, but I prefer to serve it over rice (it adds extra texture to the dish).
I hope you enjoy this recipe and impress all your friends and family. This is my last Cajun gumbo and I hope it turns out the same for you. Happy cooking.
