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Cajun Gumbo
Cajun Gumbo

Before you jump to Cajun Gumbo recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

You already realize that, to achieve true health, your diet needs to be balanced and wholesome and you need to get a good amount of exercise. Sadly, there isn’t often enough time or energy for us to really do the things we want to do. When our work day is finished, most people do not wish to go to the gym. People crave junk food, not veggies (unless they are vegetarians). You will be pleased to discover that becoming healthy doesn’t have to be hard. If you keep going with it, you’ll get all of the required exercise and healthy food. Here are some of the best ways to be healthy.

Make smart decisions when grocery shopping. If you make smart choices when you are shopping for your groceries, you will be eating better meals by default. At the conclusion of your day do you really want to deal with packed grocery stores and long waits in the drive through line? You want to get home quickly and have something good. Your kitchen should be stocked with healthy foods and ingredients. This way—even if you decide on something slightly greasy or not as good for you as it could be, you’re still picking foods that are better for you than you would get at the local diner or fast food drive through window.

There are a good deal of things that work toward your getting healthy. Intensive gym visits and narrowly defined diets are not always the answer. Little things, when done every day, can do plenty to help you get healthy and lose pounds. Make shrewd choices every day is a great start. Getting as much physical exercise as possible is another factor. Remember: being healthy and balanced isn’t just about slimming down. You want your body to be powerful too.

We hope you got benefit from reading it, now let’s go back to cajun gumbo recipe. You can cook cajun gumbo using 26 ingredients and 14 steps. Here is how you achieve it.

The ingredients needed to make Cajun Gumbo:
  1. Provide 1 lb. medium raw shrimp (peeled, tail off)
  2. Use 2 cups water
  3. Get Dash Old Bay seasoning
  4. Prepare 1 medium yellow onion (finely chopped)
  5. Provide 1 green (and/or red) bell pepper (coarsely chopped)
  6. Provide 1 jalapeno pepper (sliced with seeds)
  7. You need 3 stalks celery (sliced, leaves for stock)
  8. You need Dash salt, pepper, paprika, and thyme
  9. Get 1/4 cup olive oil
  10. Take 6 chicken thighs (whole, skin on)
  11. Use 1 lb. Andouille sausage
  12. You need 2 tbs. butter
  13. Use 1/2 cup flour
  14. Prepare 3 cups chicken stock
  15. Use 2 garlic cloves (peeled, thinly sliced)
  16. Take Dash salt, pepper, Creole or Cajun seasoning
  17. You need 1 tsp. dried thyme
  18. Use Dash red pepper flakes
  19. Provide 1 bay leaf
  20. Get Dash Worcestershire sauce
  21. Use Dash hot sauce
  22. Get 1/2 cup green onions (thinly sliced, white ends to green)
  23. Provide 1 cup sliced okra (frozen - if not in season)
  24. Prepare 2 tsps. Filé powder (optional)
  25. You need 1/3 cup fresh parsley (finely chopped)
  26. You need 2 cups cooked rice
Steps to make Cajun Gumbo:
  1. Prepare the shrimp and set aside in the refrigerator. Take the shells / tails and place them in a small pot. Add the water and Old Bay seasoning to the pot and bring to a boil.
  2. Reduce the heat to low and simmer for 20 minutes. Strain the liquid into a large cup and discard the shells. [Reserve this liquid]
  3. Prepare the vegetables; place them all in a bowl, and set aside.
  4. Season the chicken. Add oil to a large pan and cook the chicken 15 minutes per side on medium heat. Remove them from the pan and allow them to cool.
  5. In the same pan, add the sausage and brown 5 minutes per side. Remove from pan and allow it to cool.
  6. Pour off the oil in the pan to measure about 1/2 cup. Add butter to the pan and begin to melt. Add the measured oil to the pan and heat over medium-high heat until slightly smoking. Gradually whisk in 1/2 cup flour.
  7. Cook this, whisking constantly, until the roux is a bit darkish brown. The timing on this varies depending on the pan used, the heat, medium or dark roux technique, etc. Be careful not to let it burn. [May take 8-15 minutes]
  8. When the roux reaches the optimum color, reduce the heat to medium-low, add the vegetables, and mix. Scrape the pan bottom and stir occasionally. Heat this for 7-8 minutes, until the vegetables are soft, and set aside.
  9. Take a large pot (Dutch oven), pour in the chicken and shrimp stock, and begin to heat. When the stock is hot, add the vegetable mixture (using a large spoon), and mix this as you add more. When the roux is dissolved, continue to heat until a slight boil.
  10. Reduce the heat to low-medium and stir in the garlic, all seasonings, and sauces. Remove the chicken meat from the bones, roughly chop the meat, and place in the pot. [Discard the skin and bones] Cut the sausage up in 1/2” pieces and add them to the pot.
  11. Add the green onions (white parts) and simmer for 50 minutes, stirring occasionally. After the long simmer, raise the heat to medium, add the okra, and cook for 15 minutes. The stock will thicken a bit more.
  12. Reduce the heat to low, add the refrigerated shrimp and parsley, stir a few times, and cook until the shrimp begins to turn a slight pink. [Add filé powder at this point if not using okra] Turn off the heat; allow this to rest, while preparing the rice.
  13. To serve, place a cup of cooked rice into a round mini-cup. Invert the cup of rice into the center of a plate or bowl (with low sides). Ladle the gumbo all around the mounded rice and garnish with parsley. Repeat for other serving bowls.
  14. Serve and enjoy with some crusty bread or cornbread.

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