Boudreauxs Zydeco Stomp Gumbo Recipes

BOUDREAUX'S ZYDECO STOMP GUMBO

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.

ZYDECO STOMP GUMBO

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.

BOUDREAUX'S ZYDECO STOMP GUMBO

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.