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    Cajun Gumbo

    Chicken
    Seafood
    ​

    8 servings

    porsiyonlar

    15 minutes

    aktif süre

    1 hour 55 minutes

    toplam süre
    Yemek Yapmaya Başla

    Malzemeler

    2 pounds (907 grams) chicken thigh, (skinless)

    salt and pepper, (to taste)

    ¼ cup (2 ounces) canola oil

    8 ounces (227 grams) smoked sausage

    ¼ cup (57 grams) unsalted butter

    ½ cup (64 grams) flour

    1 medium onion, (diced)

    2 teaspoons (12 grams) minced garlic

    1 medium green bell pepper, (diced)

    1 cup (about 3 sticks) chopped celery

    ½ pound (227 grams) crab legs

    1 tablespoon (12 grams) Creole Seasoning

    1 tablespoon (or 1 cube) chicken bouillon powder

    ½ tablespoon (7 grams) smoked paprika

    1 tablespoon (4 grams) thyme, (fresh or dried)

    2 bay leaves

    1 14- ounce can tomatoes, (chopped)

    6 cups (1.5 liters) chicken stock (or substitute with water)

    1 pound (454 grams) shrimp, (peeled and deveined)

    1 tablespoon gumbo file

    2 green onions (, chopped)

    ¼ cup parsley. (chopped)

    Yöntemler

    Lightly season the chicken with salt and pepper.

    Heat the oil over medium heat in a heavy-bottomed Dutch oven. Then cook the chicken until browned on both sides, remove, and set aside. Add the sausage and brown, and then remove. Set aside.

    Melt the butter and oil in a large Dutch oven or heavy-bottomed saucepan, then add the flour and stir until smooth.

    Cook on medium heat, stirring continuously, for about 20-30 minutes or until it turns a rich dark brown color – just like chocolate. Don't walk away from the stove during this process, or it could burn.

    When you have achieved your desired color, remove the Dutch oven from the stove and let it cool.

    Return the Dutch oven to the stove. Add the onion, garlic, green pepper, and celery, and cook for 8-10 minutes–stirring frequently.

    Then add chicken, sausage, crab legs, Creole seasoning, chicken bouillon or cubes, paprika, thyme, bay leaves, and let it cook for 5 minutes.

    Follow with the canned tomatoes and about 6 cups of chicken stock, then bring it all to a boil and simmer it for 45-50 minutes. After that, add the shrimp and simmer for 5 more minutes.

    Stir in file powder, green onions, and parsley. Adjust the soup's thickness and flavor with broth or water and salt.

    Beslenme

    Porsiyon Boyutu

    480 g

    Kalori

    416 kcal

    Toplam Yağ

    17 g

    Doymuş Yağ

    7 g

    Doymamış Yağ

    -

    Trans Yağ

    -

    Kolesterol

    148 mg

    Sodyum

    602 mg

    Toplam Karbonhidrat

    18 g

    Diyet Lifi

    3 g

    Toplam Şeker

    2 g

    Protein

    37 g

    8 servings

    porsiyonlar

    15 minutes

    aktif süre

    1 hour 55 minutes

    toplam süre
    Yemek Yapmaya Başla

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    Malzemeler

    2 pounds (907 grams) chicken thigh, (skinless)

    salt and pepper, (to taste)

    ¼ cup (2 ounces) canola oil

    8 ounces (227 grams) smoked sausage

    ¼ cup (57 grams) unsalted butter

    ½ cup (64 grams) flour

    1 medium onion, (diced)

    2 teaspoons (12 grams) minced garlic

    1 medium green bell pepper, (diced)

    1 cup (about 3 sticks) chopped celery

    ½ pound (227 grams) crab legs

    1 tablespoon (12 grams) Creole Seasoning

    1 tablespoon (or 1 cube) chicken bouillon powder

    ½ tablespoon (7 grams) smoked paprika

    1 tablespoon (4 grams) thyme, (fresh or dried)

    2 bay leaves

    1 14- ounce can tomatoes, (chopped)

    6 cups (1.5 liters) chicken stock (or substitute with water)

    1 pound (454 grams) shrimp, (peeled and deveined)

    1 tablespoon gumbo file

    2 green onions (, chopped)

    ¼ cup parsley. (chopped)

    Yöntemler

    1

    Lightly season the chicken with salt and pepper.

    2

    Heat the oil over medium heat in a heavy-bottomed Dutch oven. Then cook the chicken until browned on both sides, remove, and set aside. Add the sausage and brown, and then remove. Set aside.

    3

    Melt the butter and oil in a large Dutch oven or heavy-bottomed saucepan, then add the flour and stir until smooth.

    4

    Cook on medium heat, stirring continuously, for about 20-30 minutes or until it turns a rich dark brown color – just like chocolate. Don't walk away from the stove during this process, or it could burn.

    5

    When you have achieved your desired color, remove the Dutch oven from the stove and let it cool.

    6

    Return the Dutch oven to the stove. Add the onion, garlic, green pepper, and celery, and cook for 8-10 minutes–stirring frequently.

    7

    Then add chicken, sausage, crab legs, Creole seasoning, chicken bouillon or cubes, paprika, thyme, bay leaves, and let it cook for 5 minutes.

    8

    Follow with the canned tomatoes and about 6 cups of chicken stock, then bring it all to a boil and simmer it for 45-50 minutes. After that, add the shrimp and simmer for 5 more minutes.

    9

    Stir in file powder, green onions, and parsley. Adjust the soup's thickness and flavor with broth or water and salt.