CAJUN GUMBO RECIPES RECIPES

Name: Cajun chicken gumbo
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Cajun & Creole
Ingredients: 4 tbsp olive oil; 5 skinless chicken breasts, cut into chunky pieces; 1 onion, chopped; 2 celery sticks, sliced; 3 bay leaves; 5 tbsp plain flour; 4 tsp Cajun spice mix (or 1 each paprika, ground cumin, ground chilli and dried basil); 600ml chicken stock (made with 2 stock cubes); 2 green peppers, deseeded and cut into chunks; 300g thickly sliced ham, trimmed of any fat and diced; 3 spring onions, sliced; 2 tbsp very roughly chopped parsley

CAJUN CHICKEN GUMBO RECIPE - BBC GOOD FOOD

Cajun chicken gumbo recipe - BBC Good Food image

An authentic Louisiana casserole with Creole spices, veggies, ham and a rich sauce - a one pot-with bite

Provided by Sarah Cook

Categories Dinner, Main course

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 6

Number Of Ingredients 12

Ingredients

4 tbsp olive oil
5 skinless chicken breasts, cut into chunky pieces
1 onion, chopped
2 celery sticks, sliced
3 bay leaves
5 tbsp plain flour
4 tsp Cajun spice mix (or 1 each paprika, ground cumin, ground chilli and dried basil)
600ml chicken stock (made with 2 stock cubes)
2 green peppers, deseeded and cut into chunks
300g thickly sliced ham, trimmed of any fat and diced
3 spring onions, sliced
2 tbsp very roughly chopped parsley

Steps:

Heat 1 tbsp of the oil in a wide casserole or big frying pan and fry the chicken for a few mins to brown. Tip out onto a plate. Add the onion to the pan with 1 tbsp more oil and fry for 5 mins until almost softened. Add the celery and fry for another 2 mins, then tip out to join the chicken. Add the remaining oil, bay leaves and flour to the pan and cook into a paste. Carry on cooking, stirring constantly (with a splash of water if you need), until golden brown, then stir in the spices for 2 mins.
Gradually stir in the stock until smooth and saucy. Return the chicken and veg to the pan, along with the peppers, cover and simmer gently for 15 mins. Stir in the ham, cover and simmer gently for 10 mins more. Check for seasoning, then serve, sprinkled with the spring onions mixed with the chopped parsley.

Nutrition Facts : Calories 315 calories, FatContent 11.3 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 16.5 grams carbohydrates, SugarContent 3.3 grams sugar, FiberContent 2.6 grams fiber, ProteinContent 37.3 grams protein, SodiumContent 2.7 milligram of sodium

AUTHENTIC CAJUN GUMBO RECIPE: HOW TO MAKE IT

Authentic Cajun Gumbo Recipe: How to Make It image

I learned to cook in Louisiana and I love to cook Cajun food. This cajun gumbo recipe is one of my favorites. —Paul Morris, Kelso, Washington

Provided by Taste of Home

Categories Lunch

Total Time 01 hours 45 minutes

Prep Time 60 minutes

Cook Time 45 minutes

Yield 20 servings (1-1/4 cups each).

Number Of Ingredients 19

Ingredients

6 quarts water
1 chicken (5 pounds), cut up
2 large onions, quartered
4 celery ribs, cut into 3-inch pieces
6 garlic cloves, coarsely chopped
2 tablespoons salt
1 teaspoon garlic powder
1/2 teaspoon poultry seasoning
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
1/4 teaspoon white pepper
1 cup canola oil
1-1/2 cups all-purpose flour
1 large onion, finely chopped
1 pound fully cooked andouille sausage links, chopped
2 pounds sliced okra
2 pints shucked oysters
3 tablespoons gumbo file powder
Hot cooked rice

Steps:

Place the first 11 ingredients in a stockpot; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours., Remove chicken and allow to cool. Strain broth, discarding vegetables; skim fat. Remove meat from bones; cut chicken into bite-size pieces and set aside. Discard bones., In the same pan, cook and stir oil and flour over medium heat until caramel-colored, about 14 minutes (do not burn). Add finely chopped onion; cook and stir 2 minutes longer. Gradually stir in broth. Bring to a boil., Carefully stir in sausage and reserved chicken. Reduce heat; simmer, uncovered, for 10 minutes. Stir in okra and oysters. Simmer, uncovered, 10-15 minutes longer or just until okra is tender. Stir in file powder. Serve with rice.

Nutrition Facts : Calories 319 calories, FatContent 19g fat (3g saturated fat), CholesterolContent 73mg cholesterol, SodiumContent 990mg sodium, CarbohydrateContent 20g carbohydrate (6g sugars, FiberContent 3g fiber), ProteinContent 19g protein.

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In a heavy Dutch oven, combine flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 10 minutes more or until mixture is reddish brown. , Add the onion, celery, green pepper and green onions; cook and stir for 5 minutes. Add the chicken broth, water, okra, paprika, salt, oregano and pepper. Bring to boil; reduce heat and simmer, covered, for 10 minutes. , Add shrimp and parsley. Simmer, uncovered, about 5 minutes more or until seafood is done. Remove from heat; stir in Cajun seasoning.

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