Boudreaux’s Zydeco Stomp Gumbo
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Get ready for a flavorful culinary journey with our recipe – Boudreaux’s Zydeco Stomp Gumbo! Embark on a mouthwatering adventure as we delve into the essence of Cajun cuisine. This dish is not just a meal; it’s a harmonious blend of ingredients that will leave your taste buds dancing with joy. Join us in discovering the perfect balance of spices, textures, and aromas that define this iconic Zydeco Stomp Gumbo. Whether you’re an experienced gumbo lover or new to this Cajun delight, get ready to savor every delicious spoonful and let the good times roll!
Boudreaux’s Zydeco Stomp Gumbo
Get ready to embark on a delicious journey with Boudreaux's Zydeco Stomp Gumbo. This Cajun masterpiece is a true reflection of the soul of Louisiana's cuisine. With a perfect blend of spices and textures, every spoonful will leave your taste buds dancing in delight. Experience the vibrant flavors of Zydeco in this unforgettable gumbo.
Ingredients
- 1 tablespoon olive oil
- 1 cup skinless boneless chicken breast halves – chopped
- ½ pound pork sausage links thinly sliced
- 1 cup olive oil
- 1 cup all-purpose flour
- 2 tablespoons minced garlic
- 3 quarts chicken broth
- 1 12 fluid ounce can or bottle beer
- 6 stalks celery diced
- 4 roma plum 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 chopped
- ¼ cup Cajun seasoning
- 1 pound shrimp peeled and deveined
Instructions
- In a medium skillet, heat oil over medium-high heat. Cook the chicken until it is no longer pink and the juices run clear. Then, add in the sausage and cook until it is evenly browned. Drain the chicken and sausage before setting them aside.
- In a large, heavy saucepan, heat olive oil over medium heat and add flour to make a roux. Stir constantly until it turns brown and starts bubbling. Then, incorporate the garlic and cook for about 1 minute.
- In a large pot, combine the roux mixture with chicken broth and beer. Stir slowly as you gradually add in the liquids. Bring the mixture to a boil and then add in celery, tomatoes, sweet onion, diced tomatoes with green chile peppers, red chile peppers, parsley, and Cajun seasoning. Reduce the heat to low, cover the pot, and let it simmer for about 40 minutes. Make sure to stir occasionally
- Mix chicken, sausage, and shrimp into the broth mixture. Cook, stirring frequently, about 20 minutes.
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