Boudreaux’s Zydeco Stomp Gumbo

août 31, 2023
recipe 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.
Type de plat dish
Keyword Festive Zydeco Gumbo, Flavorful Jazz Gumbo, Lively Southern Gumbo, Mardi Gras Gumbo Delight, Soulful Louisiana Gumbo, Vibrant Bayou Gumbo
Temps de préparation 1 heure
1 heure
Temps total 2 minutes
Portions 10 servings


  • 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


  • 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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