New Orleans Style Gumbo

7:40 AM


This gumbo recipe is filled with all the right notes-sausage, chicken, shrimp, and crab. We can't ignore the spices and veggies that compliment this feast. This was my first attempt at cooking Gumbo. After two trips to New Orleans and a friend whose family taught me the "right" way to eat the dish (less on the rice, more on the gumbo), I had a hankering for this Louisiana classic.


Random fact about me: I'm not a fan on a lot of seafood. One ingredient in this dish, crab legs, I am not a fan of. I tried one half of a crab leg and gave up! They are too much work for me! I honestly can't remember the last time I ate a crab before this dish. 


One thing that I changed about my dish from the other recipes I saw was the type of sausage I used. I added mild Italian sausage instead of andouille sausage. I loved how the chicken breast, crab, shrimp, and sausage added different types of flavors. It wasn't too spicy and the italian gave it a better kick. I recommend adding the chicken and sausage juices back to the pot after searing.




Ingredients

4 boneless chicken thighs
4 ounces of mild Italian sausage (or andouille, if preferred)
½ pound of gumbo crabs
1 pound of medium shrimp, peeled and deveined
½ teaspoon Thyme
1 whole chopped onion
¼ cup of chopped fresh parsley
1 whole chopped green bell pepper
3 celery stalks, chopped
1 1/2 tablespoons Cajun seasoning
1 tablespoon Creole seasoning
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
3 bay leaves
1 can of Basil diced tomatoes, undrained
6 cups of water
3 cloves of garlic, chopped
2 cups of jasmine rice
1 tablespoon of olive oil
3/4 cup of chopped green onions 

Preparation

1.  Prep onions, peppers, celery, and garlic.  Heat Dutch oven (or pot) with olive oil over medium heat. Rub chicken breasts with Cajun seasoning and garlic powder. Once skillet is hot, place chicken breasts in skillet to sear two minutes or until browned on both sides. Take chicken out of skillet and add sausage to same pot. Once browned, remove.
3. Turn heat down to medium-combine Zatarain’s Gumbo Base, New Orleans style to water and stir. Simmer over medium heat until thickened.
4. Add onion, garlic, green pepper, and celery to roux and cook for 8-10 minutes. 
5. Add chicken, sausage, crab legs, creole seasoning, paprika, thyme, and bay leaves. Cook for 5 minutes. Next, add entire can of diced tomatoes-undrained- and 6 cups of water. Allow ingredients to cook for 45 minutes. Then add shrimp to cook for 5 minutes until done.
6. Stir in half of green onions and parsley. Garnish with green onions and parsley, if desired.  


You can also print this recipe here

Xx, 
Whitney
thesimple-note.blogspot.com

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5 comments

  1. I am so confused! "Add Zatarain’s Gumbo Base"...The what now?? What is a gumbo crab, those are snow crab legs in the picture? I do not want to cook snow crab legs for 45 minutes. Where does the rice go? Hmmm....maybe I'll try another recipe...

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  2. I'm confuse as well. You said add chicken thighs, but then you said " Chicken breast" then in the recipe you say use paprika, 🤔 you didn't say use " paprika"

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  3. Ditto to all above. Are you speaking and trusting a computer to type out the correct words? Please edit before you post. This is really confusing. Unhappy and moving on.

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  4. No roux? What is this? The photo shows a gumbo clearly made with rich brown roux, as all gumbos should be made with.

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  5. This is a very confusing recipe. I was looking forward to making this for my family but not now. It's ridiculous, as I live in the UK a lot of the seasoning I'd have to buy on-line. Will try something else.

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