Recipe of Quick Cajun Gumbo

Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to make a special dish, How to Prepare Award-winning Cajun Gumbo. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Cajun Gumbo, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cajun Gumbo delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Cajun Gumbo is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to first prepare a few ingredients. You can cook Cajun Gumbo using 26 ingredients and 14 steps. Here is how you can achieve that.

"Cajun" style – Gumbo, uses no tomatoes. However all gumbos starts with the basic “holy trinity” (onions, peppers, & celery), a good stock, and various meat, fowl, and shellfish. The key is to make a roux and add okra or filé powder as a thickening agent. Adjust the ingredients and seasonings to your liking and “Laissez les bon temps rouler” [Let the good times roll!]

Ingredients and spices that need to be Prepare to make Cajun Gumbo:

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

Instructions to make 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.

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So that is going to wrap this up with this special food Step-by-Step Guide to Make Any-night-of-the-week Cajun Gumbo. Thank you very much for your time. I'm confident you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!