'/> Recipe of Quick Cajun Gumbo - Good Cairo Holidays

Recipe of Quick Cajun Gumbo

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.

When it comes to cooking, it's important to take into account that everybody started somewhere. I don't know of a single person who was born with a wooden cooking spoon and ready to go. There is a great deal of learning that needs to be carried out in order to become a prolific cook and there is definitely room for improvement. Not only can you need to start with the basics when it comes to cooking but you almost must start when understanding how to cook a new cuisine such as Chinese, Thai, or Indian food.

The same is true for lunches whenever we often resort to a can of soup or even box of macaroni and cheese or some other similar product instead of putting our creative efforts into creating a quick and easy yet delicious lunch. You will see many ideas in this article and the expectation is that these thoughts will not just enable you to get off to a excellent beginning for ending the lunch R-UT we all seem to find ourselves in at any time or another but also to use new things all on your very own.

Another wonderful little bit of information in regards to cooking basics is to test simpler recipes for a while and expand your own horizons to the more complicated recipes that abound. Most recipes will have a tiny note about their level of difficulty and you can go through the recipe to find out whether or not it is something you are thinking about preparing or convinced you could prepare. Remember Rome wasn't built in a day and it will take quite some time to build a reliable'repertoire' of recipes to work into your own meal preparation rotation.

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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.

Additionally you will discover as your experience and confidence develops you will find yourself more and more usually improvising while you proceed and adjusting meals to meet your personal preferences. If you prefer less or more of ingredients or want to generate a recipe somewhat more or less hot in flavor that can be made simple adjustments on the way so as to achieve this objective. Put simply you will begin punctually to create recipes of one's personal. And that's something which you won't fundamentally learn when it has to do with basic cooking skills for newbies however you would never learn if you didn't master those simple cooking abilities.

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!

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