Best 3 Cajun Chicken Sausage Shrimp Crab Gumbo Recipes
Indulge in the flavors of the bayou with a tantalizing Cajun Chicken Sausage Shrimp Crab Gumbo. This hearty and flavorful stew, inspired by the rich culinary traditions of Louisiana, is a symphony of bold spices, succulent seafood, and tender chicken.
The gumbo is anchored by a rich, deeply flavored roux, the foundation of Cajun cooking, which provides a robust base for the succulent chicken, savory sausage, succulent shrimp, and delicate crab. Holy Trinity, the aromatic trio of celery, bell pepper, and onion, adds a vibrant layer of flavor and aroma. A medley of Cajun spices, including paprika, cayenne, and garlic powder, infuses the gumbo with its characteristic heat and depth.
Enhancing the gumbo's richness is a flavorful stock, simmered with aromatic vegetables and herbs, which lends a complex and savory backdrop to the seafood and chicken. Okra, with its slightly slimy texture, adds a unique thickening agent and a subtle vegetal note. Served over fluffy rice, this gumbo is a comforting and satisfying meal, perfect for a chilly day or a special gathering.
In addition to the main gumbo recipe, the article also includes variations to accommodate dietary preferences and allergies. For a vegetarian version, vegetable broth replaces the chicken and seafood stock, while meat-lovers can opt for a richer flavor by adding smoked sausage. Gluten-free enthusiasts can use a gluten-free roux, ensuring that everyone can savor this Louisiana delicacy.
CAJUN CHICKEN SAUSAGE SHRIMP & CRAB GUMBO
I have been making gumbo since my early 20's and I have never measured any of the ingredients. I always just cook by sight but I did try to measure them for this posting. I like my gumbo slightly spicy so you may want to use less cajun spices and eliminate the pepper sauce.
Provided by Lorrie Butler
Categories Seafood
Time 1h45m
Number Of Ingredients 21
Steps:
- 1. 1: Warm up a large gumbo pot over medium heat, then reduce to low heat. 2: In a cast iron skillet, saute' smoked sausage in half of the cooking oil over medium high heat until sausage begins to brown (about 4 to 5 minutes). 3: Transfer sausage to the gumbo pot. 4: Saute' andouille in the skillet over medium high heat until slightly browned. 5: Transfer andouille to gumbo pot. 6: Saute' chopped onions, celery, and bell pepper in butter in the skillet for 8 to 10 minutes. 7: Add all seasonings and bouillon granules to skillet and cook for 3 minutes, stirring constantly. 8: Transfer vegetable and seasoning mixture to gumbo pot. 9: Saute' chicken, half a batch at a time, in remaining cooking oil until slightly browned. 10: Transfer chicken to gumbo pot. 11: Add hot pepper sauce, chicken broth, and water to gumbo pot and bring to a boil over medium high heat. 12: Crumble in dark roux. 13: Bring to a boil again, then reduce heat, and cook gumbo on a low boil for 60 minutes. 14: Reduce heat to a low simmer for 10 minutes. 15: Add shrimp and crabs or lump crab meat and simmer an additional 10 minutes 16: Garnish with green onions and serve with potato salad.
CAJUN CHICKEN AND SAUSAGE GUMBO
This is a Cajun-style gumbo made with a seasoned roux, a classic from the bayous of south Louisiana. I revised the recipe after many, many trials. Serve it hot over cooked rice or with potato salad.
Provided by Jodi Hanlon
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 3h15m
Yield 10
Number Of Ingredients 12
Steps:
- Heat the oil in a Dutch oven over medium heat. When hot, whisk in flour. Continue whisking until the roux has cooked to the color of chocolate milk, 8 to 10 minutes. Be careful not to burn the roux. If you see black specks in the mixture, start over.
- Stir onion, bell pepper, celery, and sausage into the roux; cook 5 minutes. Stir in the garlic and cook another 5 minutes. Season with salt, pepper, and Creole seasoning; blend thoroughly. Pour in the chicken broth and add the bay leaf. Bring to a boil over high heat, then reduce heat to medium-low, and simmer, uncovered, for 1 hour, stirring occasionally. Stir in the chicken, and simmer 1 hour more. Skim off any foam that floats to the top during the last hour.
Nutrition Facts : Calories 479.9 calories, Carbohydrate 14.5 g, Cholesterol 56.3 mg, Fat 39.5 g, Fiber 1.1 g, Protein 16.1 g, SaturatedFat 9 g, Sodium 1182.6 mg, Sugar 2.1 g
ULTIMATE GULF COAST GUMBO
Gumbo filled with shrimp, crab, chicken, sausage, vegetables, and Cajun spices. I've also included crab and/or scallops in this recipe. Serve over rice, accompanied with garlic bread. Also have salt, red pepper flakes, and additional file powder on the table. Great with cold beer.
Provided by Robert Wilson
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 3h50m
Yield 20
Number Of Ingredients 17
Steps:
- Peel and devein the shrimp and place in the refrigerator. Place shrimp heads and shells in a large pot, and cover with 2 quarts of water. Cover, and simmer over medium-low heat until liquid is reduced by half. Strain out and discard shrimp heads and shells. Reserve shrimp broth.
- Heat oil in a very large stockpot over medium-high heat. Stir in flour with a long-handled spoon. Cook and stir for several minutes until dark brown and flour is puffing and absorbing the oil. Slowly stir in chicken broth and an equal amount of water. Place chicken in the pot. Add onions, celery, bell pepper, tomatoes, garlic, bay leaves, red pepper flakes, Old Bay seasoning, and salt. Boil until chicken is no longer pink and the juices run clear, about 1 1/2 hours.
- Remove chicken from the pot, and set aside until cool enough to handle. Remove and discard bones, and chop chicken into 1 inch pieces.
- Return chicken back to the pot, along with reserved shrimp broth, crab meat, sausage, and shrimp. Add the file powder, and stir from the bottom of the pot. When the gumbo comes to a boil, remove from heat. Continue to stir from the bottom for 1 minute. Serve.
Nutrition Facts : Calories 333.1 calories, Carbohydrate 7.3 g, Cholesterol 203.7 mg, Fat 18.3 g, Fiber 1.4 g, Protein 33.3 g, SaturatedFat 4.6 g, Sodium 998.9 mg, Sugar 2 g
Tips:
- Use a flavorful stock. The stock is the base of your gumbo, so make sure it's packed with flavor. A good option is to use a combination of chicken stock and seafood stock.
- Don't overcrowd the pot. If you add too much stuff to the pot, the gumbo will be watery and bland. Add the ingredients in stages, starting with the vegetables and then adding the meat and seafood.
- Cook the gumbo low and slow. Gumbo is a dish that takes time to develop its flavor. Simmer it for at least 30 minutes, or even longer if you have time.
- Serve gumbo with rice. Gumbo is traditionally served with rice, which helps to soak up the delicious broth. You can also serve it with cornbread or French bread.
- Garnish the gumbo with fresh herbs. Fresh herbs, such as parsley, green onions, or thyme, add a pop of color and flavor to the gumbo.
Conclusion:
Gumbo is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to use up leftover chicken, sausage, shrimp, and crab. And it's also a perfect dish for a party or potluck. So next time you're looking for a hearty and flavorful meal, give gumbo a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
