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Boudreaux's Zydeco Stomp Gumbo

Boudreaux's Zydeco Stomp Gumbo

Cost $35, save $20

Source: Recommended by CookPal

  • 60 Min
  • 10 Servings
  • $35

INGREDIENTS

  • Proteins

    • 🍗 1 cup skinless, boneless chicken breast halves - chopped
    • ½ pound pork sausage links, thinly sliced
    • 🦐 1 pound shrimp, peeled and deveined

  • Oils and Fats

    • 1 tablespoon olive oil
    • 1 cup olive oil

  • Dry Ingredients

    • 1 cup all-purpose flour
    • ¼ cup Cajun seasoning

  • Vegetables

    • 6 stalks celery, diced
    • 🍅 4 roma (plum) tomatoes, diced
    • 🧅 1 sweet onion, sliced
    • 1 (10 ounce) can diced tomatoes with green chile peppers, with liquid
    • 2 tablespoons chopped fresh red chile peppers
    • 1 bunch fresh parsley, chopped
    • 🧄 2 tablespoons minced garlic

  • Liquids

    • 3 quarts chicken broth
    • 1 (12 fluid ounce) can or bottle beer

STEPS

1

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.

2

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.

3

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.

4

Mix chicken, sausage, and shrimp into the broth mixture. Cook, stirring frequently, about 20 minutes.

NUTRIENTS

Per 1 serving

🔥

437

Calories

  • 22
    Protein
  • 19
    Carbs
  • 29
    Fats

💡 Serve your gumbo over steamed rice for a filling meal.Use fresh shrimp for the best flavor and texture.Adjust the Cajun seasoning to make the dish spicier or milder based on your preference.Let the roux reach a deep brown color for a richer flavor.