Zydeco Stomp Gumbo
photo by Terri Juwan
- Ready In:
- 2hrs
- Ingredients:
- 16
- Serves:
-
15
ingredients
- 14.79 ml olive oil
- 4 boneless skinless chicken breasts, chopped
- 453.59 g andouille sausage, sliced
- 236.59 ml olive oil
- 236.59 ml all-purpose flour
- 29.58 ml minced garlic
- 1182.95 ml chicken broth
- 340.19 g beer
- 453.59 g frozen okra
- 2 (566.99 g) can diced tomatoes (with liquid)
- 1 onion, chopped
- 283.49 g can Rotel Tomatoes (with liquid)
- 2 jalapeno peppers, chopped
- 59.14 ml cajun seasoning
- 2 (340.19 g) can crabmeat
- 907.18 g shrimp, peeled
directions
- Heat oil in a large skillet, over medium high heat and cook chicken until no longer pink and juices run clear.
- Stir in sausage and cook until evenly browned.
- Drain chicken and sausage and set aside.
- In a large heavy saucepan, over medium heat, blend olive oil and flour to create a roux.
- Stir constantly (wire whisk works very well) until browned and bubbly.
- Mix in garlic and cook about 1 minute.
- Transfer roux mixture into a very large cooking pot and gradually stir chicken broth and beer into the roux mixture.
- Bring to a boil and mix in chicken, sausage, okra, diced tomatoes, chopped onion, Rotel tomatoes, chopped jalapeno peppers and Cajun seasoning.
- Reduce heat, cover and simmer about 40 minutes, stirring often.
- Mix crab meat and shrimp into the mixture and cook about 20 minutes, stirring frequently.
- If you find this is too thin for your taste, you can mix some cornstarch with cold water and add to it to thicken.
- Serve over rice (Zataran's long-grain rice is great, it doesn't stick together) along with crusty french bread and your beverage of choice.
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RECIPE SUBMITTED BY
Terri Juwan
Jackson, MS