Cajun Chicken, Sausage, and Shrimp Gumbo

Recipe

Main Dish
Cajun Chicken, Sausage, and Shrimp Gumbo

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User Rating

4 out of 5 stars
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1 ratings

Recipe Data

8
Servings
5min
Prep
50min
Total

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    Description

    This signature New Orleans dish starts with a good deeply browned roux and combines Cajun-marinated chicken with smoked andouille sausage, Gulf shrimp, and okra. Creole seasoning lends a bold, distinctive flavor. Add a dash, or two, of hot sauce to perk-up the flavor even more.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    1 tbsp.Hy-Vee salted butter
    1 c.Hy-Vee Short Cuts chopped white onions
    ¾ c.Hy-Vee Short Cuts chopped tri-peppers
    ¾ c.Hy-Vee Short Cuts sliced celery
    1 tbsp.Creole seasoning
    ½ tsp.Hy-Vee garlic powder
    ½ tsp.Hy-Vee dried basil
    ½ tsp.Hy-Vee dried oregano
    ½ tsp.Hy-Vee dried thyme
    1 c.Hy-Vee all-purpose flour
    1 c.Hy-Vee vegetable oil
    2(32-oz. each) containers Hy-Vee 33% less-sodium chicken broth
    1 lbs.boneless skinless Cajun-marinated chicken breasts, cut into chunks
    8 oz.cooked and smoked andouille sausage, sliced
    1 lbs.medium shrimp peeled and deveined, thawed if frozen
    1(12-oz.) pkg. frozen cut-up okra
    4 c.jasmine rice, hot-cooked, for serving
    Louisiana hot sauce, for serving

    Things To Grab

    • Large Dutch oven with lid

    Directions

    1. Melt butter in a large Dutch oven over medium heat. Cook onions, bell peppers, and celery until softened, stirring occasionally. Stir in Creole seasoning, garlic powder, basil, oregano, and thyme. Cook until seasonings are toasted. remove from pan; set aside.

    2. Whisk together flour and oil in the same Dutch oven. Cook over medium-high heat for 5 minutes, whisking constantly. Reduce heat to medium. Cook, stirring constantly, for 5 minutes more or until roux is reddish brown. Remove from heat.

    3. Add onion mixture to Dutch oven. Stir in broth, chicken, and sausage. Place Dutch oven back on heat. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in shrimp and okra. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes more or until shrimp turn opaque. 

    4. Serve gumbo in bowls with hot cooked rice, if desired. Serve with hot pepper sauce, if desired.

    Nutrition facts

    Servings

    530 Calories per serving

    Amounts Per Serving

    • Total Fat: 39g
    • Cholesterol: 125mg
    • Sodium: 1530mg
    • Total Carbohydrates: 20g
    • Protein: 27g

    Daily Values

    0%
    Iron 10%
    0%
    Calcium 6%
    0%
    Vitamin D 0%
    0%
    Potassium 6%

    Recipe Source:

    Hy-Vee Monthly Ad February 2019