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My review
Boudreaux's Zydeco Stomp Gumbo
36
Lupe Boudreaux
"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!!!"
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Ingredients
2 h servings 437Original recipe yields 10 servings
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- US
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Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 567751 Ratings
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Most helpful positive review
1/17/2007
My 3yo ate this. That by far is an accomplishment!!!! I did take the advice of others. I cut the chx broth to 3 cans. did not have roma tomatoes so i used 2 cans of diced plus about a cup of...
Most helpful critical review
2/22/2011
Chicken breast is too dry (use thighs and boil them in water to make your own chicken broth - the skins, fat and bones give it a better flavor), use anduoille sausage, start with a good roux and...
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1/17/2007
My 3yo ate this. That by far is an accomplishment!!!! I did take the advice of others. I cut the chx broth to 3 cans. did not have roma tomatoes so i used 2 cans of diced plus about a cup of...
3/24/2008
This was my second try with this recipe and my third try at gumbo. My first attempt was when I was wooing my wife and I went a bit overboard with the seafood (about a $60 pot of Gumbo). The firs...
6/5/2003
Hot Diggity Dog! THIS IS AWESOME! If your in the mood for some foot stomping, "toe-curling" gumbo - this is the recipe to try! Even if you've never had gumbo before - this would be a great recip...
3/6/2006
Glad you all like the recipe. Been a few years since I worked on this one. Try adding some oysters and lump crab meat. You will love it. The recipe is only soupy until you add it with rice. ...
2/4/2007
This was very good. Once my roux browned I transfered to my slow cooker and continued with the remaining ingredients. I only used slightly more than 2 quarts of bouillon, was perfect and do bel...
2/26/2004
This is the best thing I cook! I love it. It is soooo flavorful and has quite a kick. I am new to cooking and this is a challenging recipe, but I have made it more than any other recipe I hav...
5/13/2006
made this a day ahead so the flavors could marinate. It has a kick to it and turned out pretty good . shared it with family and friends. Also took the shells from the shrimp and baked them at...
7/13/2003
I picked this based off all the reviews. First time I tried making gumbo and I was very impressed. A little vague on what kind of cajun spice to use there are so many to choose from. I used ...
8/15/2008
I reviewed several of the gumbo receipes on this site, and I followed this one more than the others. However, I chose to do the roux with 1/2 cup butter and 1/2 cup flour. It cooked beautifull...