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Boudreaux's Zydeco Stomp Gumbo
Boudreaux's Zydeco Stomp Gumbo
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Prep Time:
60 minutes
Cook Time:
60 minutes
Total Time:
120 minutes
Satisfy cravings with a Cajun gumbo brimming with chicken, pork, shrimp, and bold spices!
Ingredients:
  • 1 tablespoon olive oil
  • 1 cup skinless, boneless chicken breast halves - chopped
  • 0.5 pound pork sausage links, thinly sliced
  • 1 cup olive oil
  • 1 cup all-purpose flour
  • 2 tablespoons minced garlic
  • 3 quarts chicken broth
  • 1 (12 fluid ounce) can or bottle beer
  • 6 stalks celery, diced
  • 4 roma (plum) tomatoes, diced
  • 1 sweet onion, sliced
  • 1 (10 ounce) can diced tomatoes with green chile peppers, with liquid
  • 2 tablespoons chopped fresh red chile peppers
  • 1 bunch fresh parsley, chopped
  • 0.25 cup Cajun seasoning
  • 1 pound shrimp, peeled and deveined
Instructions:
  • Heat oil in a skillet over medium-high heat until sizzling. Cook chicken until cooked through and juices run clear. Add sausage and brown evenly. Drain chicken and sausage, then set aside.
  • In a large saucepan over medium heat, combine olive oil and flour to make a roux. Stir continuously until it turns golden brown and bubbles. Add garlic and sauté for about 1 minute.
  • Pour the chicken broth and beer slowly into the roux, then bring to a boil. Add celery, tomatoes, sweet onion, diced tomatoes with green chile peppers, red chile peppers, parsley, and Cajun seasoning. Lower the heat, cover, and simmer for about 40 minutes, stirring frequently.
  • Combine the chicken, sausage, and shrimp with the broth mixture, and simmer for 20 minutes, stirring occasionally.

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