You can't truly enjoy Mardi Gras season in my house without indulging in classic Cajun fare. This time, I opted to make this smoky Cajun Gumbo since it's a favorite of mine. We especially love how it's not quite a stew, yet too thick for a soup and its absolutely perfect and comforting over a steaming bowl of rice. If you wanted to cut back on the heat or spice of the dish, reduce or omit the cayenne pepper since that's where the kick comes from. I added Andouille sausage to the original recipe because I love that touch of heat it provides even by omitting the cayenne pepper all together.
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Smoky Shrimp & Chicken Cajun Gumbo
recipe from Cooking Light
- Stock:
- 1 pound unpeeled medium shrimp
- 8 cups water
- 1 teaspoon black peppercorns
- 4 garlic cloves, crushed
- 3 large celery stalks, chopped
- 3 bay leaves
- 3 medium carrots, coarsely chopped
- 1 large onion, coarsely chopped
- Gumbo:
- 6 tablespoons canola oil, divided
- 2.25 ounces all-purpose flour (about 1/2 cup)
- 6 skinless, boneless chicken thighs, cut into bite-sized pieces
- 2 links Andouille sausage, sliced
- 2 cups finely chopped white onion
- 1 tablespoon Creole seasoning
- 3 garlic cloves, minced
- 2 medium celery stalks, chopped
- 2 medium tomatoes, finely chopped
- 1 large green bell pepper, seeded and finely chopped
- 3 cups fat-free, lower-sodium chicken broth
- 2 bay leaves
- 1 cup frozen cut okra
- 2 teaspoons Worcestershire sauce
- 2 teaspoons hot pepper sauce (such as Tabasco)
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 2 cups hot cooked rice
- To prepare the stock, peel and devein shrimp, reserving shells. Cut each shrimp in half lengthwise; cover shrimp, and refrigerate.
- Combine reserved shrimp shells, 8 cups water, and next 6 ingredients (through onion) in a large Dutch oven, and bring to a boil. Reduce heat, and simmer for 1 hour. Strain mixture through a sieve into a bowl; discard solids. Set aside 3 cups stock; keep warm. Reserve the remaining shrimp stock for another use.
- To prepare the gumbo, heat a large cast-iron skillet over low heat; add 1/4 cup canola oil. Cook for 2 minutes, swirling to coat pan. Weigh or lightly spoon flour into a dry measuring cup. Gradually add flour to oil, stirring constantly with a whisk until smooth. Increase heat to medium; cook for 8 minutes or until the flour mixture is caramel-colored, stirring frequently. Cook 2 minutes or until mixture is chestnut-colored, stirring constantly. Remove from heat; slowly add warm shrimp stock, stirring until smooth. Pour stock mixture into a large bowl.
- Heat 1 tablespoon oil in a large Dutch oven over medium heat. Add chicken; cook 7 minutes, turning to brown on all sides. Add sausage, onion and the next 5 ingredients (through bell pepper); sauté for 3 minutes. Return stock mixture to pan; add broth and bay leaves. Bring to a boil; reduce heat, and simmer for 45 minutes.
- Add okra and next 3 ingredients (through black pepper). Simmer for 30 minutes.
- Combine shrimp and paprika; toss to coat shrimp. Heat a large nonstick skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add shrimp; sauté for 2 minutes or until the shrimp are done. Stir shrimp into okra mixture. Discard bay leaves. Serve over rice.
This looks delicious!! I just made your chicken pot pie penne the other day :)
ReplyDeleteLove the stock you made for the gumbo and the smoky paprika. Would love to have your gumbo for dinner.
ReplyDeleteGood writing and even a decent writer you are...great blog!
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