Boudreaux’s Zydeco Stomp Gumbo

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.

Imprimer la recette Pin Recipe

Temps de préparation 1 heure h

1 heure h

Temps total 2 minutes min

Type de plat dish

Portions 10 servings

Ingrédients

  

• 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.

Keyword Festive Zydeco Gumbo, Flavorful Jazz Gumbo, Lively Southern Gumbo, Mardi Gras Gumbo Delight, Soulful Louisiana Gumbo, Vibrant Bayou Gumbo