Gumbo is known for that deep and rich, dark brown color. Although it is a little difficult to see because of the steam coming off the pot, the vegetables are then cooked in the roux. And you are going to need to be patient here. RouxĪgain, remove the sausage from the pot. Then add the Andouille sausage to the pot and brown the pieces on both sides. Once the chicken is cooked, remove them from the pot and set aside. That is because chicken thighs have more flavor and shred easier than chicken breasts.Ĭook them right in a Dutch Oven, or large stockpot that you will be using to make your Cajun Gumbo. It will start out looking like this, but you must continue to cook until it is medium-dark brown in color. Yes, we use chicken thighs instead of chicken breasts for this recipe. Once you start the cooking process, you won’t have time to chop up your carrots, celery or green peppers.Īfter you have prepared the vegetables, it is time to start cooking your chicken thighs. How to Make Cajun Gumboīefore you begin actually cooking, prepare your vegetables by dicing them and set them aside. So for today’s recipe, we will stick to Cajun Gumbo with Andouille Sausage and Chicken. Slice your Andouille sausage at an angle and brown each side. From seafood Gumbo filled with crab meat and shrimp to chicken and sausage Gumbo, you can find it all. ![]() And Jambalaya is less liquid based, and is served more like a rice bowl.ĭepending on where you live you can either have Cajun Gumbo or Creole Gumbo.Īnd you will find all sorts of different proteins in Gumbo. So in the most simple explanation, Cajun Gumbo is considered more of a stew and is served with a little bit of rice. After you dice up all the vegetables, brown your chicken thighs so that they are almost completely cooked. There are many of us who live outside of the Bayou area and don’t get to eat or make the wonderful food in Louisiana very often. ![]() For those that live in Louisiana, I will apologize in advance. Jambalayaīut first, let’s clarify the difference between Gumbo and Jambalaya. However, most of us also eat, or make some type of Cajun or Creole Food on Fat Tuesday in celebration of Mardi Gras.Īnd today, we are sharing our favorite Gumbo recipe to inspire you to celebrate as they do in New Orleans. An authentic bowl of Cajun Gumbo made with chicken and Andouille sausage. It’s Carnival Season and that means it is time to share one of our favorite New Orleans inspired recipes, Cajun Gumbo!Īny day of the year you can find Gumbo, Jambalaya, Étouffée, Catfish, Red Beans and Rice, and Shrimp Creole in southern Louisiana.
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