Cajun Gumbo Recipe

Ingredients with Measurements:
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 1 pound andouille sausage, sliced
- 1 pound chicken breast, diced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 6 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 pound shrimp, peeled and deveined
- 1/4 cup chopped fresh parsley
- 4 cups cooked white rice

Special equipment needed:
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon

Step-by-step instructions:

1. In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium heat.

2. Add the flour and stir constantly for about 20-25 minutes, until the mixture turns a dark brown color (this is called a roux).

3. Add the chopped onion, green bell pepper, celery, and garlic to the pot. Cook for about 5-7 minutes, until the vegetables are softened.

4. Add the sliced andouille sausage and diced chicken breast to the pot. Cook for about 10 minutes, until the chicken is no longer pink.

5. Add the salt, black pepper, paprika, dried thyme, dried oregano, and cayenne pepper to the pot. Stir to combine.

6. Pour in the chicken broth and diced tomatoes (undrained). Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30 minutes.

7. Add the peeled and deveined shrimp to the pot. Cook for about 5-7 minutes, until the shrimp are pink and cooked through.

8. Stir in the chopped fresh parsley.

9. Serve the gumbo over cooked white rice.


Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Medium heat for the roux and vegetables, low heat for simmering the gumbo.
Serving size:
6-8 servings

Nutritional information:
Calories: 545
Fat: 25g
Saturated Fat: 6g
Cholesterol: 180mg
Sodium: 1790mg
Carbohydrates: 40g
Fiber: 3g
Sugar: 5g
Protein: 39g

Substitutions for ingredients:
- You can use any type of sausage you prefer, such as kielbasa or chorizo.
- If you don't have chicken breast, you can use chicken thighs instead.
- You can use fresh tomatoes instead of canned, but you'll need to peel and chop them first.

Variations:
- Add okra to the gumbo for a traditional Cajun flavor.
- Use seafood stock instead of chicken broth for a seafood gumbo.
- Add crab meat or crawfish to the gumbo for a different flavor.

Tips and tricks:
- Stir the roux constantly to prevent it from burning.
- Use a wooden spoon to stir the gumbo to prevent the roux from sticking to the bottom of the pot.
- Let the gumbo simmer for at least 30 minutes to allow the flavors to meld together.

Storage instructions:
- Store leftover gumbo in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the gumbo in a pot over low heat, stirring occasionally, until heated through.

Presentation ideas:
- Serve the gumbo in individual bowls with a scoop of rice in the center.
- Garnish the gumbo with chopped green onions or sliced jalapenos.

Pairings:
- Serve the gumbo with a side of cornbread or French bread.

Suggested side dishes:
- Cornbread
- French bread
- Steamed vegetables

Troubleshooting advice:
- If the roux burns, start over with a new batch.
- If the gumbo is too thick, add more chicken broth or water to thin it out.
- If the gumbo is too thin, let it simmer for a bit longer to reduce the liquid.

Food safety advice:
- Make sure the chicken and shrimp are cooked to an internal temperature of 165°F to prevent foodborne illness.

Food history:
- Gumbo is a traditional dish from Louisiana that originated in the 18th century. It combines African, French, and Spanish influences.

Flavor profiles:
- Cajun gumbo is a spicy and flavorful dish that combines the smokiness of andouille sausage with the heat of cayenne pepper.

Serving suggestions:
- Serve the gumbo with a cold beer or a glass of sweet tea.

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Region: Louisiana

Taste: Spicy, Savory, Tangy, Rich, Aromatic, Hearty