Recipe: Thick and Hearty Cajun Gumbo

Ingredients & Preparation
  • 2.5 lb. Boneless Chicken Breast (cut into chunks)
  • 1 pkg. Andouille Sausage (cut into disks)
  • 1 lb. Large Shrimp, deveined with tails-on (remove tails)
  • 1 cup Rice-Brown or White (uncooked makes 4 cups cooked)
  • 1 large Purple Onion (chopped)
  • 2 Green Bell Peppers (chopped)
  • 4 Celery Stalks (chopped)
  • 1 (28oz) Diced or Stewed Tomatoes (drained)
  • 1 (32oz) Chicken Broth
  • 2 Bay leaves
  • 1 tsp. Thyme
  • 4 tsp. Oregano
  • 2-4 tbsp. Cajun Seasoning (Slap Ya Mama)
  • 1 tsp. Cayenne Pepper
  • 2 tbsp. Canola Oil
  • Splash of Hot sauce as desired
Cajun Seasoning from scratch
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried thyme
Cooking Instructions
  1. In a large dutch oven style pot add 1 tbsp of canola oil and set heat to medium.
  2. Add the sausage disks to the pot and cook until browned, then remove sausage disks but leave the residual oil in the bottom of the pot.
  3. Add an additional 1 tbsp of oil, then add the chopped purple onion, chopped green bell pepper, and the chopped celery. Cover and heat till soft (this will take roughly 5-7 minutes) stirring frequently to avoid browning.
  4. Next, add the chunks of chicken, tomatoes, chicken broth, thyme, oregano, cayenne pepper, some Cajun seasoning and return to boil. Then lower heat and cook covered for 20 minutes.
  5. Next remove top, add the shrimp and sausage and stir. Allow the mixture to cook for 5-10 minutes before adding the rice.
  6. Then remove the top, add the cooked rice (white or brown) by folding it in, add some more Cajun season if desired, and a couple of splashes of hot sauce, stir and cook on low to medium heat for 10 more minutes.
  7. Serve with regular bread or corn bread as desired.

Author: Mike

Writer/Creator, Sports Fan, Guitar Player, and Collector of things Sports and Music.

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