Recipe: Perfect Cajun Gumbo

Cajun Gumbo. In this recipe, we use the classic combo of chicken and andouille sausage, but feel free to change it up with other proteins. A classic roux is the thickening agent for this traditional Cajun-style gumbo made rich and hearty with chicken, sausage, onions, bell peppers, celery, garlic, and lively seasonings. Remove chicken and allow to cool.

We also DO NOT use already made soups, or bases in our gumbos. We use very simple ingredients and get a very good result. Cajun Sausage and Shrimp Gumbo recipe that is made the authentic way by beginning with a roux, adding the "holy trinity", and tossing in andouille sausage and fresh Gulf shrimp. You can cook Cajun Gumbo using 16 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Cajun Gumbo

1. Prepare of chicken thighs.
2. It's of aprox 16 king prawns.
3. You need of bell peppers., green and red.
4. You need of large onion.
5. It's of paprika.
6. You need of dried oregano.
7. It's of dried thyme.
8. You need of cayene pepper.
9. You need of dried chilli.
10. It's of garlic powder.
11. It's of fresh garlic cloves.
12. Prepare of salt and lots of black pepper.
13. It's of chicken stock.
14. It's of tomato paste.
15. Prepare of plain flour.
16. It's of oil.

This Cajun gumbo recipe is perfect for a Mardi Gras dinner party or enjoying year-round! The key to an outstanding Cajun gumbo is a deep, dark roux. To get it just right, use a flat-bottomed wooden spoon to get into all the corners of the pot, and be attentive. Reduce the heat as needed if you're concerned the roux is cooking too fast.

Cajun Gumbo step by step

1. Firstly make a spice mix by mixing all your dry herbs and spices together. Turn your oven on to 220. using half the spices mix rub the chicken thighs with it and put into the oven until cooked through and a bit charred looking..
2. Next you need to make a roux with oil (not butter) and flour. This needs to be on a medium heat and stirred constantly for about 30-40 minutes until it goes a dark brown colour..
3. To your roux add the spices, onions, garlic, tomato paste and peppers and cook for about ten mins..
4. Next add your chicken stock to the pan..
5. Once your chicken is cooked, take out of the oven and using two forks shred it and pop into the pan. let cook for as long as you can. When you are ready to eat add your prawns and cook through..
6. Serve along some nice fluffy rice and corn on the cob..

There's no rescuing a burnt roux--best to toss it and start over. This is a straightforward, real deal Cajun gumbo that everyone loved. I like that the author labels this Cajun-style as opposed to Creole. Creole cooking is lighter, probably more refined, and possibly might include tomato. How to Make Authentic New Orleans Seafood Gumbo - This homemade gumbo recipe is loaded with lots of fresh seafood and intense Cajun flavors for a deliciously bold taste of Louisiana.