• D15f33f53f3ce6798d765b4b5c373e11

Cajun Gumbo

cookandbemerry.com

Prep
Cook
Serves 8people
Ingredients
1/2
cup vegetable oil
1/2
cup all purpose flour
2
large onions, chopped
3
red bell peppers, chopped
3
celery stalks, chopped
1/2
tbsp garlic powder
1
tsp cayenne pepper
1/2
cup dry white wine
1/4
tsp thyme
3
bay leaves
1
can (28 oz) diced tomatoes, with juice
1
can chicken broth
1 1/2
lb andouille sausage, cut into 3/8 inch slices - sauteed separately
1 1/2
lb boneless chicken breasts, cut into chunks
4
oz sliced okra
parsley
1/4
cup green onions, minced
1
tsp Worcestershire sauce
1
tbsp cajun seasoning
1
tsp dried mustard
1 1/2
lb raw, peeled, deveined medium shrimp
Directions
1.
Heat oil in a heavy large Dutch oven over medium-high heat until very hot and almost smoking. Add flour and stir constantly until mixture is dark reddish brown. About 5 minutes.
2.
Add chopped onion, bell peppers, and celery and cook until onions are soft and brown, stirring frequently, about 20 minutes.
3.
Add garlic and cayenne and stir 2 minutes. Add wine, thyme and bay leaves. Bring to a boil, stirring occasionally.
4.
Add tomatoes with juice, broth, sausage, and chicken. Simmer until chicken is cooked through, about 15 minutes.
5.
Add okra and simmer till tender, about 10 minutes.
6.
Add parsley, green onions and seasonings to the pot. Add shrimp and cook until just opaque in the center, stirring often, about 5 minutes. Season with salt and pepper.
7.
Serve with rice if desired. Garnish with minced fresh Italian parsley and sliced green onions.

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