BOUDREAUX'S ZYDECO STOMP GUMBO
I found this on allrecipes.com. Pro member Lupe Boudreaux says, "Dis is da toe curlin Texicajun hybrid of a classic dish. This will put a smile on everyone's face that's eatin it. Throw on some Zydeco music and serve on a bed of rice with corn bread and a cold beer. Whew doggie...be thankful to be alive and toast all us Texicajuns!!!"
Provided by ElizabethKnicely
Categories One Dish Meal
Time 2h
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a medium 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 until browned and bubbly. Mix in garlic, and cook about 1 minute.
- Gradually stir chicken broth and beer into the roux mixture. Bring to a boil, and mix in celery, tomatoes, sweet onion, diced tomatoes with green chile peppers, red chile peppers, parsley, and Cajun seasoning. Reduce heat, cover, and simmer about 40 minutes, stirring often.
- Mix chicken, sausage, and shrimp into the broth mixture. Cook, stirring frequently, about 20 minutes.
Nutrition Facts : Calories 427.4, Fat 31.5, SaturatedFat 5.8, Cholesterol 73.5, Sodium 1326.7, Carbohydrate 17.8, Fiber 2, Sugar 4.1, Protein 18.3
ZYDECO STOMP GUMBO
I found this recipe on allrecipes.com, but changed it up a good bit based on other people's reviews. I have never made gumbo or a roux before and this turned out perfect...it makes a LOT, but it is soooo good!! Perfect for a large get-together...
Provided by Terri Juwan
Categories Gumbo
Time 2h
Yield 15 serving(s)
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 437.9, Fat 25.9, SaturatedFat 5.5, Cholesterol 137.2, Sodium 1084.7, Carbohydrate 15.7, Fiber 1.6, Sugar 3.2, Protein 33.2
BOUDREAUX'S ZYDECO STOMP GUMBO
Dis is da toe curlin Texicajun hybrid of a classic dish. This will put a smile on everyone's face that's eatin it. Throw on some Zydeco music and serve on a bed of rice with corn bread and a cold beer. Whew doggie...be thankful to be alive and toast all us Texicajuns!!!
Provided by Lupe Boudreaux
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 2h
Yield 10
Number Of Ingredients 16
Steps:
- Heat oil in a medium 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 until browned and bubbly. Mix in garlic, and cook about 1 minute.
- Gradually stir chicken broth and beer into the roux mixture. Bring to a boil, and mix in celery, tomatoes, sweet onion, diced tomatoes with green chile peppers, red chile peppers, parsley, and Cajun seasoning. Reduce heat, cover, and simmer about 40 minutes, stirring often.
- Mix chicken, sausage, and shrimp into the broth mixture. Cook, stirring frequently, about 20 minutes.
Nutrition Facts : Calories 436.6 calories, Carbohydrate 18.5 g, Cholesterol 104.6 mg, Fat 29.3 g, Fiber 2 g, Protein 21.7 g, SaturatedFat 4.6 g, Sodium 2051.9 mg, Sugar 2.9 g
BOUDREAUX'S ZYDECO STOMP GUMBO
Dis is da toe curlin Texicajun hybrid of a classic dish. This will put a smile on everyone's face that's eatin it. Throw on some Zydeco music and serve on a bed of rice with corn bread and a cold beer. Whew doggie...be thankful to be alive and toast all us Texicajuns!!!
Provided by Lupe Boudreaux
Categories Gumbo
Time 2h
Yield 10
Number Of Ingredients 16
Steps:
- Heat oil in a medium 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 until browned and bubbly. Mix in garlic, and cook about 1 minute.
- Gradually stir chicken broth and beer into the roux mixture. Bring to a boil, and mix in celery, tomatoes, sweet onion, diced tomatoes with green chile peppers, red chile peppers, parsley, and Cajun seasoning. Reduce heat, cover, and simmer about 40 minutes, stirring often.
- Mix chicken, sausage, and shrimp into the broth mixture. Cook, stirring frequently, about 20 minutes.
Nutrition Facts : Calories 436.6 calories, Carbohydrate 18.5 g, Cholesterol 104.6 mg, Fat 29.3 g, Fiber 2 g, Protein 21.7 g, SaturatedFat 4.6 g, Sodium 2051.9 mg, Sugar 2.9 g
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