Cajun Chicken, Andouille Sausage, and Shrimp Gumbo

 In Uncategorized, WayneBites
[fusion_text]Like a lot of folks, I enjoy celebrating Mardi Gras, primarily because of the food.  I love gumbo and thought I’d create a new recipe for this year’s Fat Tuesday celebration.  The key to this gumbo is the roux and you have to take your time to do it right.  If you burn the roux, you’ll have to start over (or be very unhappy with the flavor of your dish).

If you’re feeling like you want to make a little more to enjoy your Mardi Celebration, try making my braided king cake, too.

Enjoy!

Cajun Chicken, Sausage, and Shrimp Gumbo
makes 6-8 Servings

Ingredients

2 tbl Vegetable Oil
1 lb Boneless Skinless Chicken Breast, cut into 1” cubes
3/4 lb Andouille Sausage, sliced
1 lb Shrimp, peeled and deveinged
1 lg Yellow Onion, chopped
1 lg Green Pepper, seeded and chopped
1 lg Red Pepper, seeded chopped
2 lg celery stalks, thinly sliced
4 cloves Garlic, minced
2 tsp Cajun Seasoning
1 tsp Chili Powder
1 tsp fresh Thyme
1 tsp Salt
1/2 tsp Pepper
1/2 tsp Cayenne
1 tbl Louisiana Hot Sauce
14 1⁄2 ounce can Petite Italian Tomatoes
32 ounces Chicken Stock
1⁄2 cup Fresh Parsley, roughly chopped

Roux

1 cu All Purpose Flour
1 cu Vegetable Oil

Finishing The Dish

4 cu Cooked White Rice
4 Scallions, chopped

Method

Heat 2 tablespoons of vegetable oil over medium high heat. Add chicken pieces and sear until chicken has browned on the surface, about 5-8 minutes. Remove chicken from the pan and set aside. Add sausage to the pan and sear for about 3-5 minutes. Remove from pan and set aside.

To make your roux, start with a clean pan. Add 1 cup of vegetable oil and 1 cup of all purpose to the pan over medium-high heat. Stir constantly until ingredients combine. Continue to stir until mixture turns a dark brown, similar to dark caramel. Be careful not to let the roux burn. Reduce heat if necessary.  It’s better to take a bit longer to get the right color than to burn your roux and have to start over.  This process can take up to an hour, but usually it will be about 35-40 minutes. It’s critical that you keep stirring throughout.

Once the roux has reached the right color, add the onions, green pepper, red pepper, and celery. Stir to combine and sauté for about 5 minutes. Add garlic, cajun seasoning, chili powder, thyme, salt, pepper, cayenne pepper, and Louisiana hot sauce. Stir to combine. Add tomatoes and chicken stock. Bring mixture to a low boil. Reduce heat and simmer for 15 minutes.

Increase heat to medium-high and add shrimp and 1/4 cup of parsley. Stir until shrimp turns pink and opaque, about 3-5 minutes. Remove from heat and ladle gumbo into individual serving bowls, top with a scoop of rice, some scallions and parsley. Serve hot and provide additional hot sauce for your guests.[/fusion_text][youtube id=”4x3M02Q0z2A” width=”600″ height=”350″ autoplay=”no” api_params=”” class=””][/youtube]

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