Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, cajun gumbo. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Cajun Gumbo is one of the most favored of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Cajun Gumbo is something that I’ve loved my whole life.
Cajun gumbo is the tomato-free version of this legendary Louisiana stew, though there are otherwise very few rules that govern what goes into the pot. In this recipe, we use the classic combo of chicken and andouille sausage, but feel free to change it up with other proteins. Sprinkle in flour and, using a wire whisk, stir constantly until brown roux is achieved. Do not allow roux to scorch.
To begin with this recipe, we have to first prepare a few ingredients. You can have cajun gumbo using 16 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Cajun Gumbo:
- Prepare 4 chicken thighs
- Prepare aprox 16 king prawns
- Take bell peppers., green and red
- Prepare 1 large onion
- Prepare 1 tbsp paprika
- Prepare 1 tsp dried oregano
- Prepare 1 tsp dried thyme
- Get 1 tsp cayene pepper
- Prepare 1 tsp dried chilli
- Take 1 tsp garlic powder
- Prepare 3 fresh garlic cloves
- Make ready salt and lots of black pepper
- Prepare pint chicken stock
- Prepare 1 tsp tomato paste
- Get plain flour
- Prepare oil
With bold flavors of Louisiana seafood (oysters, shrimp, and crab) harvested from nearby Gulf waters and crawfish from inland ponds, it is further intensified with dark roux, smoked sausage, and Cajun spice. The very first spoonful of this soul-satisfying brew is the essence of the fall season in Cajun country. With bold flavors of Louisiana seafood (oysters, shrimp, and crab) harvested from nearby Gulf waters and crawfish from inland ponds, it is further intensified with dark roux, smoked sausage, and Cajun spice. A classic roux is the thickening agent for this traditional Cajun-style gumbo made rich and hearty with chicken, sausage, onions, bell peppers, celery, garlic, and lively seasonings.
Steps to make Cajun Gumbo:
- Firstly make a spice mix by mixing all your dry herbs and spices together. Turn your oven on to 220. using half the spices mix rub the chicken thighs with it and put into the oven until cooked through and a bit charred looking.
- Next you need to make a roux with oil (not butter) and flour. This needs to be on a medium heat and stirred constantly for about 30-40 minutes until it goes a dark brown colour.
- To your roux add the spices, onions, garlic, tomato paste and peppers and cook for about ten mins.
- Next add your chicken stock to the pan.
- Once your chicken is cooked, take out of the oven and using two forks shred it and pop into the pan. let cook for as long as you can. When you are ready to eat add your prawns and cook through.
- Serve along some nice fluffy rice and corn on the cob.
With bold flavors of Louisiana seafood (oysters, shrimp, and crab) harvested from nearby Gulf waters and crawfish from inland ponds, it is further intensified with dark roux, smoked sausage, and Cajun spice. A classic roux is the thickening agent for this traditional Cajun-style gumbo made rich and hearty with chicken, sausage, onions, bell peppers, celery, garlic, and lively seasonings. Allow the butter to heat for a couple minutes, then add the flour to the pot. Skim any fat from the surface of the gumbo and discard. Warm the gumbo over low heat prior to continuing.) Stir in the scallions and parsley.
So that’s going to wrap it up with this exceptional food cajun gumbo recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
