Cajun Gumbo Recipes

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AUTHENTIC CAJUN GUMBO



Authentic Cajun Gumbo image

I learned to cook in Louisiana and I love to cook Cajun food. This cajun gumbo recipe is one of my favorites. -Paul Morris, Kelso, Washington

Provided by Taste of Home

Categories     Lunch

Time 1h45m

Yield 20 servings (1-1/4 cups each).

Number Of Ingredients 19

6 quarts water
1 chicken (5 pounds), cut up
2 large onions, quartered
4 celery ribs, cut into 3-inch pieces
6 garlic cloves, coarsely chopped
2 tablespoons salt
1 teaspoon garlic powder
1/2 teaspoon poultry seasoning
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
1/4 teaspoon white pepper
1 cup canola oil
1-1/2 cups all-purpose flour
1 large onion, finely chopped
1 pound fully cooked andouille sausage links, chopped
2 pounds sliced okra
2 pints shucked oysters
3 tablespoons gumbo file powder
Hot cooked rice

Steps:

  • Place the first 11 ingredients in a stockpot; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours., Remove chicken and allow to cool. Strain broth, discarding vegetables; skim fat. Remove meat from bones; cut chicken into bite-size pieces and set aside. Discard bones., In the same pan, cook and stir oil and flour over medium heat until caramel-colored, about 14 minutes (do not burn). Add finely chopped onion; cook and stir 2 minutes longer. Gradually stir in broth. Bring to a boil., Carefully stir in sausage and reserved chicken. Reduce heat; simmer, uncovered, for 10 minutes. Stir in okra and oysters. Simmer, uncovered, 10-15 minutes longer or just until okra is tender. Stir in file powder. Serve with rice.

Nutrition Facts : Calories 319 calories, Fat 19g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 990mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 3g fiber), Protein 19g protein.

CAJUN CHICKEN AND SAUSAGE GUMBO



Cajun Chicken and Sausage Gumbo image

This is a Cajun-style gumbo made with a seasoned roux, a classic from the bayous of south Louisiana. I revised the recipe after many, many trials. Serve it hot over cooked rice or with potato salad.

Provided by Jodi Hanlon

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 3h15m

Yield 10

Number Of Ingredients 12

1 cup vegetable oil
1 cup all-purpose flour
1 large onion, chopped
1 large green bell pepper, chopped
2 celery stalks, chopped
1 pound andouille or smoked sausage, sliced 1/4 inch thick
4 cloves garlic, minced
salt and pepper to taste
Creole seasoning to taste
6 cups chicken broth
1 bay leaf
1 rotisserie chicken, boned and shredded

Steps:

  • Heat the oil in a Dutch oven over medium heat. When hot, whisk in flour. Continue whisking until the roux has cooked to the color of chocolate milk, 8 to 10 minutes. Be careful not to burn the roux. If you see black specks in the mixture, start over.
  • Stir onion, bell pepper, celery, and sausage into the roux; cook 5 minutes. Stir in the garlic and cook another 5 minutes. Season with salt, pepper, and Creole seasoning; blend thoroughly. Pour in the chicken broth and add the bay leaf. Bring to a boil over high heat, then reduce heat to medium-low, and simmer, uncovered, for 1 hour, stirring occasionally. Stir in the chicken, and simmer 1 hour more. Skim off any foam that floats to the top during the last hour.

Nutrition Facts : Calories 479.9 calories, Carbohydrate 14.5 g, Cholesterol 56.3 mg, Fat 39.5 g, Fiber 1.1 g, Protein 16.1 g, SaturatedFat 9 g, Sodium 1182.6 mg, Sugar 2.1 g

CAJUN GUMBO



Cajun Gumbo image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 10 servings

Number Of Ingredients 17

1 whole chicken, cut into 8 pieces
3 pounds okra
1 cup butter, divided
1 onion, chopped
1 green bell pepper, chopped
3 stalks celery, chopped
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
2 bay leaves
2 garlic cloves, minced
1 pound sausage, cooked and cut into 1/2 inch pieces
1 pound ham, cooked and cubed
1 pound small or medium shrimp, washed and deveined
1 pound crab meat, cleaned
File powder
Hot pepper sauce
Cooked rice, for serving

Steps:

  • Boil chicken pieces in 1 gallon of lightly salted water for approximately 1 hour, or until done. Reserve the chicken broth for the base of the gumbo.
  • Wash okra and dry with a paper towel. Cut off the ends of the okra and slice into round pieces. Saute the pieces in a skillet with 1/2-cup of the butter until all of the slime has left the okra. This takes 1/2 hour to 45 minutes. You must stir the okra throughout this process to keep it from sticking to the bottom of the pan.
  • Saute the onion, green pepper, and celery in remaining 1/2-cup butter until lightly browned. Place the cooked okra and onion mixture into the chicken broth. Add the basil, thyme, bay leaves, and garlic to the broth. Bring to a boil and let simmer for 15 minutes.
  • Remove skin and bones from chicken, and cut into bite sized pieces, and set aside. Add the chicken, sausage, and ham to the broth at the same time. Return mixture to a boil. Add the shrimp and crabmeat, and cook for another 5 minutes. Season with file, black pepper, and hot pepper, to taste.
  • Serve with rice.

GUMBO



Gumbo image

Provided by Emeril Lagasse

Categories     main-dish

Time 2h10m

Yield 6 servings

Number Of Ingredients 23

1/4 cup vegetable oil
2 pounds okra, washed in cold water, caps removed and tips cut into 1/4-inch rounds
Essence, recipe follows
2 cups tomatoes, peeled, seeded and chopped
1 cup chopped onions
1 cup chopped celery
Salt
Cayenne
5 bay leaves
1/2 teaspoon dried thyme leaves
1 tablespoon minced garlic
8 cups water
2 pounds medium shrimp, peeled and deveined
2 cups cooked white rice, warm
2 tablespoons chopped green onions
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • In a large pot, heat the oil. Fry the okra, stirring constantly, for 10 to 12 minutes or until most of the slime disappears. Season with Essence. Add the tomatoes, onions, and celery, stirring occasionally, cook for 18 to 20 minutes, or until the vegetables are wilted. Season with salt and cayenne. Add the bay leaves, thyme, garlic and water. Stir and bring to a boil. Reduce to a simmer and cook for 15 minutes. Add the shrimp and cook for 30 minutes. Serve with rice and garnish with green onions and Essence.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

CAJUN GUMBO RECIPE



Cajun Gumbo Recipe image

This recipe of Cajun gumbo is made with chicken and andouille sausage, roux, trinity, chicken stock, and thickened with okra and gumbo filé powder.

Provided by Adrienne Cheatham

Categories     Entree

Time 4h15m

Number Of Ingredients 19

1 cup duck fat (can use Canola or grapeseed oil)
1 cup all-purpose flour
2 large Spanish onions, chopped
3 medium green bell peppers, seeded and chopped
5 stalks celery, ends trimmed and chopped
2 cloves garlic, crushed and chopped
8 cups (2 quarts) chicken stock
1 tablespoon canola oil
4 chicken thighs, bone-in, skin-on
1 pound smoked andouille sausage , sliced about 1/4-inch thick
1 piece crab knuckle, about 1/4 pound
2 dried bay leaves
1 teaspoon dried thyme
1 pound okra, caps trimmed, cut into 1/2-inch pieces
1/4 cup Worcestershire sauce
1/2 teaspoon gumbo filé powder
Kosher salt, to taste
Freshly ground black pepper, to taste
Thinly sliced scallions, hot sauce, and cooked white rice for serving

Steps:

  • Gather the ingredients.
  • Melt duck fat in a large pot on medium heat, then whisk in the flour. Continue cooking on medium heat, whisking frequently, until the roux is dark brown, the color of milk chocolate, but not black or burned. This will take about 18 to 20 minutes, depending on your flame.
  • When you reach the desired color, immediately add the trinity-the diced onions, green pepper, and celery-plus the garlic. Using a wooden spoon , stir the trinity into the roux, making sure it is evenly distributed, season with a few pinches of salt and black pepper. The roux will look dry at first, cook the trinity in the roux, stirring frequently, until the vegetables begin to soften and the roux looks moist, about 10 minutes.
  • Gradually stir in the chicken stock, dissolving the roux and preventing lumps, turn the heat up to medium-high and bring the pot to a boil.
  • While you're waiting for the pot to boil, heat a large sauté pan over medium-high heat. Season the chicken thighs with salt and pepper and add the tablespoon of oil to the pan.
  • Place the thighs skin-side down in the pan and sear until the skin is a deep golden brown, 7 to 10 minutes. Flip the thighs and sear the bone side for 2 to 3 minutes.
  • Remove the thighs from the pan and add to the pot, leaving the fat in the pan and keeping the sauté pan on medium-high heat.
  • Add the sliced andouille to the pan and cook, stirring occasionally, until the sausage is browned in places and the edges are curling, about 5 to 7 minutes.
  • Turn off the heat, then use a spatula to scrape the andouille and any accumulated fat into the pot. Add the crab knuckle and give the contents a good stir to combine. If the ingredients are not covered by the stock, add 1 to 2 cups water to just cover.
  • Raise the heat under the pot and bring its contents to a full boil. Then reduce the heat to a simmer and add the bay leaves and dried thyme. Skim any fat and foam that accumulates on the surface and simmer for one hour.
  • Carefully remove the chicken thighs to a large plate. When the chicken has cooled a bit, discard the skin, bones, and cartilage, shred the meat, and return it to the simmering pot.
  • Add the okra and Worcestershire sauce and continue simmering the gumbo for another hour on low heat, stirring occasionally to make sure it's not sticking or burning.
  • Remove the crab knuckle and pick out any remaining meat. Stir the crab meat into the gumbo to distribute and then discard the shell. Stir in the filé powder, taste, and adjust the seasoning with salt and pepper. Simmer for another 5 minutes, then turn off the heat.
  • To serve, place about 1/2 cup cooked rice into serving bowls and ladle the gumbo on top of the rice. Garnish with sliced scallions and add a few dashes of hot sauce to taste.

Nutrition Facts : Calories 464 kcal, Carbohydrate 25 g, Cholesterol 129 mg, Fiber 3 g, Protein 30 g, SaturatedFat 8 g, Sodium 928 mg, Sugar 7 g, Fat 27 g, UnsaturatedFat 0 g

GOOD NEW ORLEANS CREOLE GUMBO



Good New Orleans Creole Gumbo image

I am going to give you my gumbo recipe. I learned to cook from my mother and grandmother who were born and raised in New Orleans and really knew how to cook. Most of the time, you could not get them to write down their recipes because they used a 'pinch' of this and 'just enough of that' and 'two fingers of water,' and so on. This recipe is a combination of both of their recipes which I have added to over the years. Serve over hot cooked rice. The gumbo can be frozen or refrigerated and many people like it better the next day. Bon appetit!

Provided by Mddoccook

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 3h40m

Yield 20

Number Of Ingredients 24

1 cup all-purpose flour
¾ cup bacon drippings
1 cup coarsely chopped celery
1 large onion, coarsely chopped
1 large green bell pepper, coarsely chopped
2 cloves garlic, minced
1 pound andouille sausage, sliced
3 quarts water
6 cubes beef bouillon
1 tablespoon white sugar
salt to taste
2 tablespoons hot pepper sauce (such as Tabasco®), or to taste
½ teaspoon Cajun seasoning blend (such as Tony Chachere's®), or to taste
4 bay leaves
½ teaspoon dried thyme leaves
1 (14.5 ounce) can stewed tomatoes
1 (6 ounce) can tomato sauce
4 teaspoons file powder, divided
2 tablespoons bacon drippings
2 (10 ounce) packages frozen cut okra, thawed
2 tablespoons distilled white vinegar
1 pound lump crabmeat
3 pounds uncooked medium shrimp, peeled and deveined
2 tablespoons Worcestershire sauce

Steps:

  • Make a roux by whisking the flour and 3/4 cup bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.
  • Place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.
  • Bring the water and beef bouillon cubes to a boil in a large Dutch oven or soup pot. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.
  • Meanwhile, melt 2 tablespoons of bacon drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of file gumbo powder.

Nutrition Facts : Calories 283.1 calories, Carbohydrate 12.1 g, Cholesterol 142.6 mg, Fat 16.6 g, Fiber 1.8 g, Protein 20.9 g, SaturatedFat 5.9 g, Sodium 853.1 mg, Sugar 2.8 g

REAL CAJUN GUMBO (FROM A LOUISIANAIAN)



Real Cajun Gumbo (From a Louisianaian) image

All the gumbos you find that have tomatoes or okra are not cajun. That is creole. These are two completely different cultures. Cajun is a simple, cheap, tasty, country, low swamp land culture. Creole, is a higher class, city folk, type of culture that requires more expensive and extensive ingredients. Do not use more andouille than the recipe calls for, or I promise you will regret it! Please do not season with hot sauce on your plate, it is rude. For cheap, tasty andouille, order from the original makers of cajun andouille at www.cajunsausage.com.

Provided by asimplegirl

Categories     Gumbo

Time 1h15m

Yield 1 pot, 8-10 serving(s)

Number Of Ingredients 16

1 (5 lb) stewing chicken
1 lb andouille sausage
1 cup oil
1 1/2 cups flour
2 cups diced onions
2 cups diced celery
1 cup diced bell pepper
1/4 cup minced garlic
3 quarts chicken stock
2 cups sliced green onions
1 bay leaf
salt
cracked pepper
louisiana hot sauce
1/2 cup chopped fresh parsley
4 cups cooked white rice

Steps:

  • Using a sharp boning knife cut the stewing hen into 8-10 serving pieces.
  • Remove as much of the fat from the chicken as possible.
  • Cut andouille into ½-inch slices and set aside.
  • In a 2-gallon stockpot, heat oil over medium-high heat.
  • Whisk in flour, stirring constantly until golden brown roux is achieved. Do not scorch. Should black specks appear, discard and begin again.
  • Add onions, celery, bell pepper and garlic. Sauté 3-5 minutes or until vegetables are wilted.
  • Blend in chicken and andouille. Sauté approximately 15 minutes.
  • Add chicken stock, one ladle at a time, stirring constantly until all is incorporated.
  • Bring to a rolling boil, reduce to simmer and cook approximately 1 hour.
  • Skim any fat or oil that rises to the top of the pot.
  • Add green onions, bay leaf, thyme and basil.
  • Season to taste using salt, pepper and hot sauce.
  • Cook an additional 30 minutes or longer if necessary, until chicken is tender and falling apart.
  • Add parsley and adjust seasonings if necessary.
  • Serve over hot, steamed white rice.
  • NOTE: You may wish to boil the chicken 1-2 hours prior to beginning the gumbo to tenderize the meat. Reserve this stock, bone the chicken and use the meat and stock in the gumbo.

Nutrition Facts : Calories 1248.3, Fat 82.1, SaturatedFat 20, Cholesterol 163.4, Sodium 1349.5, Carbohydrate 68.4, Fiber 3.2, Sugar 9.5, Protein 55.9

REAL CAJUN SEAFOOD GUMBO (FROM A LOUISIANIAN)



Real Cajun Seafood Gumbo (From a Louisianian) image

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. Please do not season with hot sauce at the table, it's rude. Please do not use more andouille than the recipe calls for, you will regret it later!

Provided by asimplegirl

Categories     Gumbo

Time 1h

Yield 1 pot, 12 serving(s)

Number Of Ingredients 17

1 lb shrimp, peeled and de-veined (35-count)
1 lb lump crabmeat
2 dozen shucked oysters, reserve liquid
3 quarts shellfish stock
1 cup vegetable oil
1 cup flour
2 cups chopped onions
1 cup chopped celery
1 cup chopped bell pepper
1/4 cup diced garlic
1/2 lb sliced andouille sausage
1 lb claw crabmeat
2 cups sliced green onions
1/2 cup chopped parsley
salt
cayenne pepper
louisiana gold pepper sauce

Steps:

  • In a 7-quart cast iron dutch oven, heat oil over medium-high heat.
  • Sprinkle in flour and, using a wire whisk, stir constantly until brown roux is achieved. Do not allow roux to scorch. Should black specks appear in roux, discard and begin again.
  • Once roux is golden brown, add onions, celery, bell pepper and garlic. Sauté approximately 3-5 minutes or until vegetables are wilted.
  • Add andouille, blend well into vegetable mixture and sauté an additional 2-3 minutes.
  • Add claw crabmeat and stir into roux. This will begin to add seafood flavor to the mixture.
  • Slowly add hot shellfish stock, one ladle at a time, stirring constantly until all is incorporated.
  • Bring to a low boil, reduce to simmer and cook approximately 30 minutes. Add additional stock if necessary to retain volume.
  • Add green onions and parsley.
  • Season to taste using salt, pepper and Louisiana Gold.
  • Fold shrimp, lump crab meat, oysters and reserved oyster liquid into soup.
  • Return to a low boil and cook approximately 5 minutes.
  • Adjust seasonings and serve over cooked rice.

CAJUN CHICKEN GUMBO



Cajun chicken gumbo image

An authentic Louisiana casserole with Creole spices, veggies, ham and a rich sauce - a one pot-with bite

Provided by Sarah Cook

Categories     Dinner, Main course

Time 1h5m

Number Of Ingredients 12

4 tbsp olive oil
5 skinless chicken breasts, cut into chunky pieces
1 onion, chopped
2 celery sticks, sliced
3 bay leaves
5 tbsp plain flour
4 tsp Cajun spice mix (or 1 each paprika, ground cumin, ground chilli and dried basil)
600ml chicken stock (made with 2 stock cubes)
2 green peppers, deseeded and cut into chunks
300g thickly sliced ham, trimmed of any fat and diced
3 spring onions, sliced
2 tbsp very roughly chopped parsley

Steps:

  • Heat 1 tbsp of the oil in a wide casserole or big frying pan and fry the chicken for a few mins to brown. Tip out onto a plate. Add the onion to the pan with 1 tbsp more oil and fry for 5 mins until almost softened. Add the celery and fry for another 2 mins, then tip out to join the chicken. Add the remaining oil, bay leaves and flour to the pan and cook into a paste. Carry on cooking, stirring constantly (with a splash of water if you need), until golden brown, then stir in the spices for 2 mins.
  • Gradually stir in the stock until smooth and saucy. Return the chicken and veg to the pan, along with the peppers, cover and simmer gently for 15 mins. Stir in the ham, cover and simmer gently for 10 mins more. Check for seasoning, then serve, sprinkled with the spring onions mixed with the chopped parsley.

Nutrition Facts : Calories 315 calories, Fat 11.3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 16.5 grams carbohydrates, Sugar 3.3 grams sugar, Fiber 2.6 grams fiber, Protein 37.3 grams protein, Sodium 2.7 milligram of sodium

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From southernliving.com


CAJUN GUMBO RECIPE | A COUPLE FOR THE ROAD
Heat a 6-quart pot over medium-high heat. Add the oil. Season the chicken with salt and pepper and fry until golden brown on both sides and cooked through, 20 to 25 minutes. Remove and set aside, leaving the oil in the pot. To make the roux, reduce the heat to medium and stir the flour into the hot oil, making a thick paste.
From acouplefortheroad.com


CAJUN CHICKEN AND SAUSAGE GUMBO RECIPE - LEITE'S CULINARIA
2021-01-03 Coarsely tear or chop the chicken and then return it to the pot along with the andouille. Cook the gumbo, stirring now and then, until the sausage has softened and everything has come together into a rich, flavorful, slightly thickened stew, about 30 minutes more. Remove the pot from the heat.
From leitesculinaria.com


A RAJIN CAJUN GUMBO RECIPE FROM SOMEONE WHO ADORES CAJUN …
2020-01-08 Add 3 cups of hot water and the bouillon cubes to the pot, whisking while the cubes dissolve. Once dissolved, add the cup of white wine. Bring the liquid mixture to a boil. Once boiling, add the chicken and sausage to the pot. Bring to a boil and then reduce the heat, cover, and simmer for 45 minutes.
From darlingdownsouth.com


CAJUN GUMBO | HOW TO MAKE GUMBO WITH JUSTIN WILSON - YOUTUBE
Printable recipe below! Stay in touch with more recipes and upcoming events in our email newsletter: https://kentrollins.com/email-sign-up/#cajuncooking #jus...
From youtube.com


CAJUN CHICKEN AND SAUSAGE GUMBO RECIPE - CHILI PEPPER MADNESS
2021-02-08 Add ½ cup peanut oil to a large pot and heat to medium heat. Add flour and stir. Cook for 20-30 minutes, constantly stirring, until the roux browns to the color of chocolate. Add peppers, onion, celery and garlic. Stir and cook about 5 minutes. Add chicken and andouille. Stir and cook for 1 minute.
From chilipeppermadness.com


10 BEST GUMBO RECIPES | YUMMLY
2022-05-08 Chicken and Andouille Sausage Gumbo (aka Gumbo Ya Ya) Sunset and Sewanee. bay leaves, hot sauce, celery, dry mustard, chicken, sea salt and 25 more. Sweet Daddy D’s Chicken and Andouille Gumbo (Gumbo Ya-Ya!) First...you have a beer. celery, thyme, oregano, garlic, vegetable oil, chicken, Creole seasoning and 12 more.
From yummly.com


CAJUN GUMBO & CREOLE GUMBO - KING OF THE CAJUNS
2019-10-15 Cajun gumbo is generally based on a dark roux and is spicier, with either shellfish or fowl. Sausage or ham can be added to a gumbo made with either fowl or shellfish. After the base is prepared, vegetables are cooked down, and then meat is added. The dish boils for a minimum of three hours, with shellfish and some spices added near the end.
From kingofthecajun.com


GUMBO - WIKIPEDIA
Gumbo (Louisiana Creole: Gombo) is a stew 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 the Creole "holy trinity" ― celery, bell peppers, and onions.Gumbo is often categorized by the type of thickener used, whether okra or filé powder (dried and ground …
From en.wikipedia.org


HOW TO MAKE A LOUISIANA CAJUN SEAFOOD GUMBO RECIPE
2022-01-05 When the liquid has reached a rolling boil, measure in the roux, stirring consistently to help the mixture break down into the boiling water. Simmer for 30 minutes. At least. You can simmer it for longer if you so desire. Before serving, add the seafood. Make sure that the water is boiling when the seafood is added.
From thespeckledpalate.com


FAST & HEALTHY CAJUN GUMBALAYA RECIPE | WELLNESS MAMA
2022-03-08 Remove from pan and set aside. While the meat is cooking, dice the bell peppers and onion and mince the garlic. Sauté the diced bell peppers and onions in the skillet until soft, adding the minced garlic in the last minute or two. Season with the spices listed or as desired.
From wellnessmama.com


CAJUN-STYLE SHRIMP GUMBO RECIPE | ALTON BROWN
Heat oven to 350ºF. Put the oil and flour into a 5- to 6-quart cast-iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process. While the roux is baking, de-head, peel, and devein the shrimp.
From altonbrown.com


OUR BEST LOUISIANA-STYLE GUMBO RECIPES | MYRECIPES
2016-10-24 Shrimp and Sausage Gumbo Recipe. This authentic little recipe uses the king of all sausages, spicy andouille sausage, with shrimp and traditional gumbo fixings. Simmering the shrimp shells in the broth adds distinct flavor, but you can skip this step and start with peeled shrimp. 15 of 17.
From myrecipes.com


CAJUN STYLE SHRIMP AND SAUSAGE GUMBO - JENNIFER COOKS
2011-03-07 Combine 1/3 cup flour with 1/3 cup water and mix until smooth, making a slurry. Stir in the slurry to gumbo to thicken, stirring well. Bring to a boil, then reduce heat and simmer about 45 minutes, stirring occasionally. Next, add the shrimp and green onions and simmer about 5 minutes until shrimp are pink. Remove the bay leaves before serving.
From jennifercooks.com


CAJUN BISQUE, ETOUFFEE, GUMBO AND JAMBALAYA RECIPES - CAJUN …
Cajun Shrimp Oyster Gumbo. Cajun Shrimp and Rice. Camellia Brand Hoppin' John. Catfish Etouffée. Catfish Gumbo with Bacon and Venison Sausage. Chicken and Andouille Gumbo. Crawfish File Gumbo. Crawfish Jambalaya. Classic Crawfish Sausage Etouffee.
From cajuncookingrecipes.com


GUMBO RECIPE - PAULA DEEN
Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.
From pauladeen.com


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