Best 2 Boudreauxs Zydeco Stomp Gumbo Recipes

**Dive into the Heart of Louisiana with Boudreaux's Zydeco Stomp Gumbo: A Culinary Symphony of Flavors**

In the vibrant tapestry of Louisiana's culinary heritage, few dishes embody the spirit of celebration and authentic flavors quite like Boudreaux's Zydeco Stomp Gumbo. This hearty and flavorful stew is a symphony of textures and tastes, a melting pot of fresh ingredients that come together to create a dish that is both comforting and exhilarating. From the rich, dark roux that forms the base of the gumbo to the tender chunks of chicken, succulent shrimp, and plump Andouille sausage, every element of this dish is a testament to the culinary traditions of Louisiana. Served over fluffy rice, Boudreaux's Zydeco Stomp Gumbo is a feast for the senses, a dish that captures the essence of Louisiana's vibrant culture and warm hospitality.

**Additional Recipes to Tantalize Your Taste Buds:**

1. **Boudreaux's Famous Fried Catfish:** Crispy on the outside, tender on the inside, these catfish fillets are coated in a secret blend of herbs and spices, then fried to perfection. Served with a tangy tartar sauce and a side of hushpuppies, this dish is a Southern classic that will leave you craving more.

2. **Creole Jambalaya:** A vibrant and flavorful one-pot dish that combines the holy trinity of Cajun cooking – onions, bell peppers, and celery – with succulent shrimp, chicken, and Andouille sausage. Simmered in a rich tomato-based sauce infused with Creole spices, this jambalaya is a true celebration of Louisiana's culinary heritage.

3. **Seafood Étouffée:** A delectable stew featuring a medley of shrimp, crawfish, and crab simmered in a creamy sauce made with butter, flour, and a touch of Cajun seasoning. Served over fluffy rice, this dish is a seafood lover's dream, a rich and satisfying dish that showcases the bounty of Louisiana's waters.

4. **Chicken and Sausage Gumbo:** A hearty and flavorful gumbo that combines tender chicken, spicy sausage, and a medley of vegetables in a rich, dark roux. This classic Cajun dish is a staple in Louisiana kitchens, a comforting and satisfying meal that is perfect for a cold winter day.

Check out the recipes below so you can choose the best recipe for yourself!

BOUDREAUX'S ZYDECO STOMP GUMBO

Boudreaux's Zydeco Stomp Gumbo image

I found this on allrecipes.com. Pro member Lupe Boudreaux says, "Dis is da toe curlin Texicajun hybrid of a classic dish. This will put a smile on everyone's face that's eatin it. Throw on some Zydeco music and serve on a bed of rice with corn bread and a cold beer. Whew doggie...be thankful to be alive and toast all us Texicajuns!!!"

Provided by ElizabethKnicely

Categories One Dish Meal

Time 2h

Yield 10 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
1 cup boneless skinless chicken breast half, chopped
1/2 lb pork sausage link, thinly sliced
1 cup olive oil
1 cup all-purpose flour
2 tablespoons minced garlic
3 quarts chicken broth
beer
6 stalks celery, diced
4 roma tomatoes, diced (plum)
1 sweet onion, sliced
1 (10 ounce) can diced tomatoes with green chili peppers, with liquid
2 tablespoons chopped fresh red chili peppers
1 bunch fresh parsley, chopped
1/4 cup cajun seasoning
1 lb shrimp, peeled and deveined

Steps:

Heat oil in a medium skillet over medium-high heat, and cook chicken until no longer pink and juices run clear. Stir in sausage, and cook until evenly browned. Drain chicken and sausage, and set aside.
In a large, heavy saucepan over medium heat, blend olive oil and flour to create a roux. Stir constantly until browned and bubbly. Mix in garlic, and cook about 1 minute.
Gradually stir chicken broth and beer into the roux mixture. Bring to a boil, and mix in celery, tomatoes, sweet onion, diced tomatoes with green chile peppers, red chile peppers, parsley, and Cajun seasoning. Reduce heat, cover, and simmer about 40 minutes, stirring often.
Mix chicken, sausage, and shrimp into the broth mixture. Cook, stirring frequently, about 20 minutes.

Nutrition Facts : Calories 427.4, Fat 31.5, SaturatedFat 5.8, Cholesterol 73.5, Sodium 1326.7, Carbohydrate 17.8, Fiber 2, Sugar 4.1, Protein 18.3

ZYDECO STOMP GUMBO

Zydeco Stomp Gumbo image

I found this recipe on allrecipes.com, but changed it up a good bit based on other people's reviews. I have never made gumbo or a roux before and this turned out perfect...it makes a LOT, but it is soooo good!! Perfect for a large get-together...

Provided by Terri Juwan

Categories Gumbo

Time 2h

Yield 15 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
4 boneless skinless chicken breasts, chopped
1 lb andouille sausage, sliced
1 cup olive oil
1 cup all-purpose flour
2 tablespoons minced garlic
5 cups chicken broth
12 ounces beer
16 ounces frozen okra
2 (10 ounce) cans diced tomatoes (with liquid)
1 onion, chopped
1 (10 ounce) can Rotel Tomatoes (with liquid)
2 jalapeno peppers, chopped
1/4 cup cajun seasoning
2 (6 ounce) cans crabmeat
2 lbs shrimp, peeled

Steps:

Heat oil in a large skillet, over medium high heat and cook chicken until no longer pink and juices run clear.
Stir in sausage and cook until evenly browned.
Drain chicken and sausage and set aside.
In a large heavy saucepan, over medium heat, blend olive oil and flour to create a roux.
Stir constantly (wire whisk works very well) until browned and bubbly.
Mix in garlic and cook about 1 minute.
Transfer roux mixture into a very large cooking pot and gradually stir chicken broth and beer into the roux mixture.
Bring to a boil and mix in chicken, sausage, okra, diced tomatoes, chopped onion, Rotel tomatoes, chopped jalapeno peppers and Cajun seasoning.
Reduce heat, cover and simmer about 40 minutes, stirring often.
Mix crab meat and shrimp into the mixture and cook about 20 minutes, stirring frequently.
If you find this is too thin for your taste, you can mix some cornstarch with cold water and add to it to thicken.
Serve over rice (Zataran's long-grain rice is great, it doesn't stick together) along with crusty french bread and your beverage of choice.

Nutrition Facts : Calories 437.9, Fat 25.9, SaturatedFat 5.5, Cholesterol 137.2, Sodium 1084.7, Carbohydrate 15.7, Fiber 1.6, Sugar 3.2, Protein 33.2

Tips:

Use a heavy pot or Dutch oven to make your gumbo. This will help to evenly distribute the heat and prevent the gumbo from burning.
Start with a roux. A roux is a mixture of flour and fat that is cooked together until it reaches a desired color. This will give your gumbo a rich, dark color and flavor.
Use a variety of vegetables in your gumbo. This will add flavor and texture to the dish. Some common vegetables used in gumbo include celery, onions, bell peppers, and okra.
Add protein to your gumbo. Common proteins used in gumbo include chicken, shrimp, sausage, and ham. You can also use a combination of proteins.
Season your gumbo well. Gumbo is a flavorful dish, so don't be afraid to use a variety of spices. Some common spices used in gumbo include salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper.
Let your gumbo simmer for at least 30 minutes. This will allow the flavors to meld together and develop.
Serve your gumbo over rice. Rice is the traditional way to serve gumbo, but you can also serve it over pasta or mashed potatoes.

Conclusion:

Gumbo is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover ingredients and it is also a perfect dish for a party or potluck. With a little planning and effort, you can easily make a delicious gumbo that will impress your friends and family.