For a spicier gumbo, add more red chile peppers or a dash of hot sauce. If you don't have access to fresh red chile peppers, you can substitute with 1 teaspoon of red pepper flakes. Adjust the amount of Cajun seasoning to your preference. Serve hot over cooked rice, with a side of cornbread and your favorite cold beer. Gumbo can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
Boudreaux's Zydeco Stomp Gumbo
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PREP TIME1 hrs
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COOK TIME1 hrs
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TOTAL TIME2 hrs
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SERVING10 People
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VIEWS2.4K
A vibrant Tex-Cajun gumbo that's sure to get your taste buds dancing! This hearty and flavorful dish combines the best of both worlds, creating a symphony of flavors that will leave you craving more. Serve it over a bed of fluffy rice with a side of warm cornbread and a refreshing beer for the ultimate comfort food experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate19 g
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Cholesterol105 mg
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Fiber2 g
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Protein22 g
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Saturated Fat5 g
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Sodium2052 mg
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Sugar3 g
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Fat29 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Heat 1 tablespoon of olive oil in a medium skillet over medium-high heat. Add the chopped chicken and cook until no longer pink and the juices run clear (about 5-7 minutes). Stir in the sliced sausage and cook until evenly browned (about 3-5 minutes). Drain the chicken and sausage mixture and set aside.
02 Step
Recipe View In a large, heavy-bottomed saucepan or Dutch oven over medium heat, pour 1 cup of olive oil and whisk in the flour to create a roux. Stir constantly until the roux is a deep, rich brown color (like peanut butter) and has a slightly nutty aroma (about 20-25 minutes). Be patient and stir continuously to prevent burning. Stir in the minced garlic and cook for about 1 minute until fragrant.
03 Step
Recipe View Gradually whisk in the chicken broth and beer into the roux mixture, ensuring there are no lumps. Bring to a boil, then mix in the diced celery, Roma tomatoes, sweet onion, diced tomatoes with green chile peppers (with liquid), chopped red chile peppers, parsley, and Cajun seasoning. Reduce the heat to low, cover, and simmer for about 40 minutes, stirring occasionally to prevent sticking.
04 Step
Recipe View Add the cooked chicken, sausage, and shrimp to the broth mixture. Cook, stirring frequently, until the shrimp is pink and cooked through (about 5-7 minutes).
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Madisyn Erdman
Jan 7, 2024This gumbo is amazing! The roux takes some time, but it's totally worth it. The flavor is incredible!
Bennie Feeney
Jul 4, 2023I made this for a party and everyone raved about it. I added a little okra for extra texture.
Dorris Brakus
Aug 6, 2022The directions were easy to follow, and the gumbo turned out perfectly. Will definitely make again!
Piper Mcclure
Jan 24, 2022The perfect comfort food! I love how easy it is to customize the spice level.