Creole Seafood Gumbo
It's getting to that time of year when you want something that's going to be warm and comforting. This homemade gumbo recipe is exactly that because what sounds better than a warm bowl of gumbo right now? Creole seafood gumbo is a hearty seafood stew with rich flavor that will transport you straight to New Orleans. When I visited New Orleans, all the food I tried tasted like it was cooked with all the love in the world. I didn't have a bad dish there. There are four different types of seafood in this stew along with andouille sausage for some meatiness and vegetables for freshness. If it is your first time having a Louisiana gumbo, then you are in for a real treat.
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Creole Chicken and Shrimp Gumbo One Pot Recipe
How to make Creole Chicken and Shrimp Gumbo - a one pot recipe
Gumbo is a dish that is at the heart of Louisiana cuisine. Gumbo is a rich, thick stew made with meat, seafood, sausage and okra and flavoured with Creole and Cajun spices and seasonings. There are endless variations of this dish because it is up to you what kinds of meats you want to add but in this recipe, we are making Creole Chicken and Shrimp gumbo and it is going to be cooked in one pot.
The Creole version of gumbo uses tomatoes, whereas the Cajun version does not. This is because early Creole settlers had access to tomatoes, and so made use of them. The thickening agent for gumbo is a flour and fat mixture called roux (pronounced 'roo') and okra. Serve the gumbo with cooked rice and your favorite hot sauce.
Ingredients
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Chicken stock - 500ml, 1 can tomatoes + 200ml water blended together, 2 chicken breast, 1 green bell pepper chopped, 1 onion chopped, 4 tbsp plain flour, 4 tbsp oil, 1 stick celery chopped, 1 bay leaf, 1 tbsp Creole or Cajun Seasoning, 200g okra, 200g shrimp, salt & pepper for seasoning, 0.5 tsp thyme, 300g smoked sausage, chives for garnish, cooked rice to serve, hot chili sauce
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Forget the Others, THIS is How you Make Gumbo
You will love this delicious authentic Gumbo recipe jam-packed with chicken, andouille sausage, and okra in a tasty homemade chicken stock. The flavors in this dish are nothing short of incredible.
Gumbo is a Cajun and creole specialty throughout the state of Louisiana. It's a thick, stew-like dish with several ingredients such as the trinity (onions, celery, and bell peppers), okra, and meat. The most common proteins are chicken and sausage, but you can make a seafood-specific combo. According to the recipe evangelists, you should never combine seafood with chicken.
This recipe and ingredients will be completely different depending on who makes it. There are many arguments on whether the recipe should be thickened with a roux or with gumbo file. File is a powder consisting of dried sassafras leaves. It can be a thickening agent or a flavor garnish before serving the gumbo.
I personally believe that you can extract the most flavor by using roux, gumbo, and okra. After all, one of the many definitions for Gumbo is, in fact, okra. Regardless of how you make this, it's a time labor of love, and if you follow the procedures closely, the flavors and end results are fantastic.
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Ingredients for this recipe:
• 4-pound Whole chicken
• 1-gallon water
• 2 large peeled, small diced yellow onions
• 1 ½ pounds andouille sausage cut into ¼ thick slices
• ¾ cup vegetable oil + 3 tablespoons
• 4 ribs small diced celery
• 1 seeded and small diced red bell pepper
• 1 seeded and small diced green bell pepper
• 5 finely minced cloves of garlic
• 1 cup all-purpose flour
• 2 tablespoons Cajun seasonings
• 2 bay leaves
• 1-pound thick-cut sliced fresh or frozen Okra
• gumbo file for garnish
• cooked long-grain rice for garnish
• optional potato salad for garnish
• sea salt and pepper to taste
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CREOLE CHICKEN AND SAUSAGE GUMBO RECIPE
#Gumbo #coopcancook
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The best gumbo I’ve ever had. #Shorts
How To: Make Chicken and Sausage Gumbo with Isaac Toups
Chef Isaac Toups, of Toups Meatery, teaches us how to make a New Orleans style chicken and sausage gumbo. Isaac lets us in on the importance of taking it slow and enjoying a beer while cooking, while expertly formulating his savory stew.
Check out the recipe here:
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