Thursday, September 24, 2009
This is the dish I make when Abe's having the guys over for football or some other sporting event. It's super flavorful and a crowd pleaser.
It makes a lot, so if it's just for dinner, I'd cut it half; although the leftovers are great the next day (and the day after...). I've also had success freezing the leftovers, but only after the shrimp was taken out.
Cajun seasoning can be found in the grocery store, but make sure you get a brand that doesn't have a lot of salt in it.
A roux is a mixture of fat and flour and it adds a lot of flavor to the dish. Make sure you spend the time browning it, making sure to constantly stir it so it won't burn. It may take longer than I listed(it also has taken less time, it all depends on the day). The color should be close to coffee with cream.
If I'm feeling lazy (and there's a good chance of that), I don't bother with the roma tomatoes and maybe will throw in an addition can of plain diced tomatoes.
Serve with rice and corn bread.
I got the recipe from Allrecipes.com and adapted it a bit.
Boudreaux's Zydeco Stomp Gumbo
1 tablespoon olive oil
1 cup skinless, boneless chicken breast halves- chopped
1/2 pound pork sausage links, thinly sliced (I use andouille).
1 cup olive oil
1 cup all-purpose flour
2 tablespoons minced garlic
5 cups chicken broth
1 (12 ounce) can or bottle beer
6 stalks celery, diced
4 roma tomatoes, diced
1 sweet onion, sliced
1 (10 ounce) can diced tomatoes with green chile peppers, with liquid
2 tablespoons chopped fresh red chile peppers
1 bunch fresh parsley
1/2 cup frozen okra, thawed
1/4 cup Cajun seasonings (make sure it's salt-free)
1 pound shrimp, peeled and deveined
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 combine a roux. Stir constantly until browned and bubbly (about 10-15 minutes). 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, okra and Cajun seasoning. Reduce heat, cover and simmer about 40 minutes, stirring often.
4. Mix chicken and sausage into the broth mixture and cook an additional 20 minutes. Add shrimp for the final 10 minutes.