Tag: Gumbo

Chicken and Sausage Gumbo

One bowl of Chicken Sausage Gumbo served with a scoop of white rice.

The Best Gumbo

If you love Gumbo and you’ve been looking for an authentic recipe that’s easy and turns out perfect, every time, this is the recipe for you. If you’ve never tried Chicken and Sausage Gumbo before, this is the recipe for you. It’s got everything you need and starts with the most basic ingredients, the “Holy Trinity”; onion, celery and bell pepper.

1 package of smoked Andouille sausage and 1 package of 8 raw boneless chicken thighs.

Chicken, Sausage or Shrimp

This is a Chicken and Sausage Gumbo which consists of smoked Andouille sausage, a classic Cajun delight. But this recipe can be easily converted to a shrimp gumbo recipe if you simply swap the proteins out, pound for pound and season the shrimp the exact same way I recommend you season the chicken.

One pot of cooked Cajun style Chicken and Sausage Gumbo.

The Love for cooking Gumbo

It’s important to note that any gumbo starts with making a roux, which is slowly cooked equal parts of oil and flour. This is the base of the flavor in any gumbo, and it takes a lot of patience to make because it’s constant stirring over medium heat for, approximately, 20 to 30 minutes.

In the south, or online, roux can be purchased pre-made in mayonnaise size jars just like the one I show you in the video tutorial. If you can get your hands on some, it saves a ton of time cooking this recipe and you can focus on the other ingredients, instead, that make this Chicken and Sausage Gumbo so amazing.

Chicken and Sausage Gumbo Ingredients: 4-6 servings

1 Onion, chopped
1 Bell Pepper, chopped
1 Jalapeno, chopped (optional for spicy tastes)
2 Celery sticks, chopped
4 Garlic Cloves, chopped
4 tbsp Roux, (4 tbsp vegetable oil 4 tbsp all purpose flour, cooked)
1/2 can Beer

Kosher Salt & Pepper to taste

1 tbsp Blackened Seasoning, on chicken
1 tsp Kosher Salt & Pepper mixed, on chicken
4 Boneless Chicken Thighs, sliced
1 lbs Andouille Sausage, sliced
1 qt Beef Broth
4 Bay Leaves
4 Green Onions, chopped
1 Bunch Fresh Parsley, chopped

6 cups Long Grain Rice, steamed
Louisiana File Powder, a few dash’s for topping each serving

I designed this recipe to easily be doubled or tripled, if need be. Just follow the instructions in the video tutorial and I’ll show you exactly how to make this Chicken and Sausage Gumbo.

Crawfish Etouffee with Cream

Crawfish Etouffee

Classic Crawfish Etouffee!

Traditionally there is absolutely no cream added to Crawfish Etouffee, but there are several different ways to make it.  I personally prefer the cream because it adds a lighter yet richer flavor for me that soothes the hick-ups in all the Cajun spices.  Now don’t get me wrong, I love spicy food as much as the next guy.  I’m just saying that adding cream to a french originated Cajun recipe, developed there in good ol’ New Orleans by those wonderful locals, isn’t exactly a fauxpas!  As long as you stick to the basics and keep the bulk of the recipe the way it was originally intended, then I don’t think we’re breaking any rules.  As long as it tastes great, what rules are we really breaking anyway?

Mirepoix
The main thing you need to understand is that this Crawfish Etouffee recipe generally starts out with a French style Mirepoix.  Basically, you combine and add chopped Celery, Onion and Carrots but in this recipe, we will not be adding any Carrots.  Instead we will be using Celery, Onion, Garlic and Bell Pepper.  Using these ingredients with a few Cajun spices and some classic Creole Seasoning, we will be well on our way to making one of the best Crawfish Etouffee Dinners you have ever had the pleasure to plate with rice!

Crawfish Etouffee Ingredients:

2 cups dry rice (follow cooking instructions)

1/4 stick Butter
1/2 cup Roux
5 Chopped Garlic Cloves
1/2 Chopped Onion
1 Chopped Celery Stock
1 chopped Bell Pepper
1 tsp Creole Seasoning
1/2 tsp Cajun Spice
4 Bay Leaves
1 tsp Italian Seasoning
2 tbsp Worcestershire
1 tsp Sriracha
1 bottle Clam Juice
2 cups Chicken Broth
1 cup Whipping Cream
1 lbs Crawfish Tail Meat

To make Crawfish Etouffee, saute the Mirepoix and add a shake of the Creole and Cajun Seasoning.  Add the Roux and stir thoroughly.  Once it’s combined turn heat to high, then add the Oyster Juice or Shrimp Stalk.  Stir until it’s Pasty, then add the Chicken Broth and stir.  Now add the Worcestershire, Hot Sauce (Sriracha or Louisiana), Cajun and Creole Seasoning and bring to a boil.  Add the cream and Italian Seasoning and bring it back to a boil.  Season the Crawfish in a separate bowl with Creole Seasoning, then add the Crawfish to the Etouffee and reduce heat to a simmer for 5 to 10 minutes.  Serve Crawfish Etouffee over rice and garnish with some Scallions.