Authentic Cajun Gumbo Recipe

Cajun gumbo is a true taste of Louisiana, known for its rich, flavorful, and comforting qualities. This iconic dish is a combination of African, French, and Spanish culinary influences, resulting in a unique and hearty stew. If you’re looking to bring the flavors of the bayou into your kitchen, this Authentic Cajun Gumbo Recipe will not disappoint.

Ingredients for Authentic Cajun Gumbo

For this soul-warming dish, you will need the following ingredients:

For the Roux:

• 1 cup all-purpose flour
• 1 cup vegetable oil

For the Gumbo:

• 1 cup onion, finely chopped
• 1/2 cup green bell pepper, diced
• 1/2 cup celery, diced
• 3 cloves garlic, minced
• 1 pound andouille sausage, sliced
• 1 pound chicken thighs, cut into bite-sized pieces
• 8 cups chicken broth
• 1 cup okra, sliced (fresh or frozen)
• 1 can (14 ounces) diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 2 bay leaves
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (adjust to your spice preference)
• Salt and black pepper, to taste
• 2 cups cooked white rice
• Chopped green onions and parsley (for garnish)

Step-by-Step Preparation

Making the Roux

1. In a heavy-bottomed pot or Dutch oven, combine the flour and vegetable oil over medium heat.
2. Stir continuously to prevent burning. The roux should become a deep, chocolate-brown color. This will take about 30-40 minutes. Be patient; the roux is the heart of the gumbo.

Sauteing the Holy Trinity

1. Add the chopped onion, green bell pepper, celery, and garlic to the roux. Cook for about 5 minutes, or until the vegetables become tender.

Adding the Sausage and Chicken

1. Stir in the andouille sausage and chicken pieces. Cook until the chicken is no longer pink, about 5-7 minutes.

Incorporating the Broth and Spices

1. Slowly pour in the chicken broth, stirring to combine all the ingredients.
2. Add the diced tomatoes, okra, thyme, oregano, bay leaves, paprika, cayenne pepper, salt, and black pepper. Stir well.
3. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook for about 45 minutes to an hour, or until the gumbo thickens and the flavors meld.

Serving

1. Serve the Authentic Cajun Gumbo over cooked white rice.
2. Garnish with chopped green onions and parsley.

Enjoy your flavorful journey to the bayou with this Authentic Cajun Gumbo!

Tips for an Authentic Experience

• Traditional gumbo often includes ingredients like shrimp and crab. Feel free to add them to your gumbo for an even more authentic flavor.
• Gumbo is all about the roux, so take your time to achieve that rich, dark color. It’s the secret to a great gumbo.
• Serve your gumbo with a side of crusty French bread to soak up the delicious broth.

Conclusion

Cajun Gumbo is a dish that embodies the spirit of Louisiana, with its rich history and diverse culinary influences. This Authentic Cajun Gumbo Recipe brings the magic of the bayou to your kitchen, allowing you to savor the bold flavors and comforting warmth of this iconic stew. So, roll up your sleeves, make a roux, and enjoy a taste of authentic Cajun cuisine.

Source: butterbeready.com

Yield: 6

Crockpot Greek Chicken Meatballs with Creamy Tomato Orzo

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Are you craving a comforting and flavorful meal that’s easy to prepare? Crockpot Greek chicken meatballs with creamy tomato orzo is the perfect dish for you. This recipe combines tender, herb-infused chicken meatballs with a rich and creamy tomato orzo, all cooked to perfection in your slow cooker. It's an ideal meal for busy weeknights or lazy weekends, providing a delicious dinner with minimal effort.

Prep Time 20 minutes

Cook Time 4 hours

Ingredients

• 1 1/2 pounds ground chicken, pork, or turkey
• 1/2 cup grated parmesan cheese
• 1 shallot, chopped
• 8 cloves garlic, 2 chopped, 6 whole
• 1/4 cup fresh oregano, chopped
• 2 teaspoons sweet or regular paprika
• 1 tablespoon balsamic vinegar
• kosher salt and black pepper
• chili flakes
• 2 tablespoons extra virgin olive oil
• 1 1/2 cups cherry tomatoes
• 1 cup dry white wine
• 2 cups dry orzo pasta
• 1/2 cup heavy cream or whole milk
• 6 tablespoons salted butter
• 1 sprig rosemary
• 4 sprigs fresh thyme
• 1/2 cup crumbled feta
• fresh basil and dill, for serving

Notes

CROCKPOT

1. Add the chicken, parmesan, shallot, 2 chopped cloves of garlic, oregano, paprika, and balsamic vinegar to a bowl. Season with salt, pepper, and chili flakes. Mix to combine. Coat your hands with oil, and roll the meat into tablespoon-size balls (will make 15-16 meatballs). Drizzle with olive oil and place the meatballs in the bowl of your crockpot.

2. Add the tomatoes. Pour over the wine and 1/2 cup water. Add the whole garlic cloves. Cover and cook on low for 3-4 hours or on high for 1-2 hours.

3. Preheat the broiler to high. Remove the meatballs and garlic from the slow cooker and place on a baking sheet.

4. Crank the heat on the slow cooker to high. Stir in the orzo, and 1 cup water. Cover and cook 20-30 minutes, or until the orzo is al dente. If the orzo needs more liquid, add additional water. Stir in the milk/cream.

5. Arrange the butter, rosemary, and thyme, around the meatballs and garlic, then broil for 1-3 minutes, until crisp. Peel away the garlic skin, then chop and mix with the butter and herbs on the sheet pan. Toss the meatballs in the butter.

6. Serve the meatballs over the orzo with feta cheese, fresh basil, and dill.

INSTANT POT

• 1. Add the chicken, parmesan, shallot, 2 chopped cloves of garlic, oregano, paprika, and balsamic vinegar to a bowl. Season with salt, pepper, and chili flakes. Mix to combine. Coat your hands with oil, and roll the meat into tablespoon-size balls (will make 15-16 meatballs).

  2. Set the instant pot to sauté. Add olive oil, then add the meatballs to the instant pot and sear until browned, about 5 minutes. Add the tomatoes. Pour in the wine and 1/2 cup water. Cook for 5 minutes, then add the butter, whole garlic cloves, rosemary, and thyme. Let the butter brown for another 2-3 minutes. Cover and cook on high pressure for 6 minutes.

  3. Once done cooking, release the steam. Set the Instant Pot to sauté. Remove the garlic. Stir in the orzo, and 1 cup water. Cook for 6-8 minutes, until the orzo is al dente. Stir in the milk.

  4. Mash the garlic and stir into the orzo. Discard the herb stems. Serve the meatballs over the orzo with feta cheese, fresh basil, and dill

  STOVE-TOP

  • 1. Add the chicken, parmesan, shallot, 2 chopped cloves of garlic, oregano, paprika, and balsamic vinegar to a bowl. Season with salt, pepper, and chili flakes. Mix to combine. Coat your hands with oil, and roll the meat into tablespoon-size balls (will make 15-16 meatballs).
    
    2. Heat a large skillet over medium-high heat. Add olive oil, the meatballs, and sear until browned, about 5 minutes. Then add the tomatoes, butter, garlic, rosemary, and thyme. Let the butter brown for another 2-3 minutes. Remove the garlic.

    3. Reduce the heat to medium. Stir in the orzo. Cook 1 minute, then pour in the wine and 1 1/2 cups water. Cook, stirring often, another 6-8 minutes, until the orzo is al dente. Stir in the milk.

    4. Mash the garlic and stir into the orzo. Discard the herb stems. Serve the meatballs over the orzo with feta cheese, fresh basil, and dill.

Nutrition Information:

Amount Per Serving: Calories: 685