Gumbo

Wanted to try some Cajun recipes. Here is a gumbo recipe that I tried which I served over rice. I was able to do steps 1-3 in the morning, and then right before dinner, I reheated the soup with the chicken and sausage for 20 minutes.

My modifications:

• Used a 12 oz smoked sausage
• Did not use shrimp or onion (though next time, want to try this with onion)
• Thought 3 quarts of broth might be too much gumbo, so used 1 large 48 oz container of chicken broth, and 3/4 cup olive oil + 3/4 cup flour for the roux

Boudreaux Zydeco Stomp Gumbo (~from allrecipes.com)

Ingredients:

1 tablespoon olive oil

1 cup skinless, boneless chicken breast halves - chopped

1/2 pound pork sausage links, thinly sliced (Used 12 oz of smoked sausage)

1 cup olive oil (used 3/4 cup)

1 cup all-purpose flour (used 3/4 cup)

2 tablespoons minced garlic

3 quarts chicken broth (Used 48 oz container of chicken broth)

1 (12 fluid ounce) can or bottle beer

6 stalks celery, diced

4 roma (plum) tomatoes, diced

1 sweet onion, sliced (did not use)

1 (10 ounce) can diced tomatoes with green chile peppers, with liquid

2 tablespoons chopped fresh red chile peppers (did not use)

1 bunch fresh parsley, chopped (used dried parsley)

1/4 cup Cajun seasoning

1 pound shrimp, peeled and deveined (did not use)

 

Directions:

1. Heat oil in a medium skillet over medium high heat, and cook chicken until no longer pink and juices run clear. Stir in sausage, and cook until evenly browned. Drain chicken and sausage, and set aside.
2. In a large, heavy saucepan over medium heat, blend olive oil and flour to create a roux. Stir constantly until browned and bubbly. Mix in garlic, and cook about 1 minute.
3. Gradually stir chicken broth and beer into the roux mixture. Bring to a boil, and mix in celery, tomatoes, sweet onion, diced tomatoes with green chile peppers, red chile peppers, parsley, and Cajun seasoning. Reduce heat, cover, and simmer about 40 minutes, stirring often.
4. Mix chicken, sausage, and shrimp into the broth mixture. Cook, stirring frequently, about 20 minutes.