Best Cajun Gumbo Millies Recipes

AUTHENTIC CAJUN GUMBO

Steps:

• Place the first 11 ingredients in a stockpot; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours., Remove chicken and allow to cool. Strain broth, discarding vegetables; skim fat. Remove meat from bones; cut chicken into bite-size pieces and set aside. Discard bones., In the same pan, cook and stir oil and flour over medium heat until caramel-colored, about 14 minutes (do not burn). Add finely chopped onion; cook and stir 2 minutes longer. Gradually stir in broth. Bring to a boil., Carefully stir in sausage and reserved chicken. Reduce heat; simmer, uncovered, for 10 minutes. Stir in okra and oysters. Simmer, uncovered, 10-15 minutes longer or just until okra is tender. Stir in file powder. Serve with rice.

CAJUN GUMBO, MILLIE'S

Steps:

• 1. CHICKEN & STOCK BASE In 6 qt. pot place chicken and add 3 qts. water,1/4 tsp. garlic powder,1/4 tsp. onion powder,1/2 tsp. salt, and 1/4 tsp. black pepper. Bring to a boil then reduce heat and simmer 45 minutes or til meat pull away from bone easy. When chicken is done remove it from pot to cool. Strain and reserve stock.
• 2. SHRIMP As chicken is cooking, peel and de-vein shrimp, saving the shells. (your local market may do this for you) Rinse shrimp then cover and put in fridge. Put shrimp shells in a 2-3 qt. pot add 1 1/2 qts. water, 1 large bay leaf, 1 tsp. crushed red pepper, 1 1/2 tbsp. Zatarain's Crawfish,Shrimp & Crab Boil (just cut the bag open), and 1 tsp. cajun/creole seasoning. Cut lemon into quarters then squeeze juice into shells and add the spent lemon,too. Bring to boil then reduce to med. low heat.
• 3. Now fine dice onion, bell pepper, celery, and mince garlic. Slice sausage into 3/4 inch slices. If you had to clean your own shrimp then chicken should be done. Remove chicken from pot to cool and strain stock.
• 4. PUTTING IT TOGETHER While chicken is cooling we will start building. On med. high, heat an 8 qt. heavy pot then add 1 tbsp. oil. Add sliced sausage and brown. Remove sausage and set aside. To pot add 1/4 cup oil, 1/2 cup flour, 1/4 tsp. salt, 1/4 tsp.black pepper, and 1/4-1/2 tsp. ground red pepper. Stir or whisk constantly as it burns easily. This is called the ROUX. Cook til roux till it is med.dark color.
• 5. Now add the fine diced celery, onion, and bell pepper.Cook for 2 minutes. Now add the reserved chicken stock, minced garlic, browned sausage, and 3-4 dashes of Tabasco Sauce. Strain shells and add that liquid to big pot.(discard shells.) Stir well, scraping the bottom of pot.
• 6. Remove chicken from bone and add meat to pot. Bring to boil then reduce heat and cover. Cook 20 minutes. Add sliced okra, bring to boil then reduce heat, cover, and cook 20 minutes.
• 7. Bring to a boil again and add shrimp, cook 5 minutes then add crab meat. Stir gently, bring back to boil then cover and turn heat off. Let sit for 5 minutes. Serve over rice

REAL CAJUN SEAFOOD GUMBO (FROM A LOUISIANIAN)

Steps:

• In a 7-quart cast iron dutch oven, heat oil over medium-high heat.
• Sprinkle in flour and, using a wire whisk, stir constantly until brown roux is achieved. Do not allow roux to scorch. Should black specks appear in roux, discard and begin again.
• Once roux is golden brown, add onions, celery, bell pepper and garlic. Sauté approximately 3-5 minutes or until vegetables are wilted.
• Add andouille, blend well into vegetable mixture and sauté an additional 2-3 minutes.
• Add claw crabmeat and stir into roux. This will begin to add seafood flavor to the mixture.
• Slowly add hot shellfish stock, one ladle at a time, stirring constantly until all is incorporated.
• Bring to a low boil, reduce to simmer and cook approximately 30 minutes. Add additional stock if necessary to retain volume.
• Add green onions and parsley.
• Season to taste using salt, pepper and Louisiana Gold.
• Fold shrimp, lump crab meat, oysters and reserved oyster liquid into soup.
• Return to a low boil and cook approximately 5 minutes.
• Adjust seasonings and serve over cooked rice.

REAL CAJUN GUMBO (FROM A LOUISIANAIAN)

Steps:

• Using a sharp boning knife cut the stewing hen into 8-10 serving pieces.
• Remove as much of the fat from the chicken as possible.
• Cut andouille into ½-inch slices and set aside.
• In a 2-gallon stockpot, heat oil over medium-high heat.
• Whisk in flour, stirring constantly until golden brown roux is achieved. Do not scorch. Should black specks appear, discard and begin again.
• Add onions, celery, bell pepper and garlic. Sauté 3-5 minutes or until vegetables are wilted.
• Blend in chicken and andouille. Sauté approximately 15 minutes.
• Add chicken stock, one ladle at a time, stirring constantly until all is incorporated.
• Bring to a rolling boil, reduce to simmer and cook approximately 1 hour.
• Skim any fat or oil that rises to the top of the pot.
• Add green onions, bay leaf, thyme and basil.
• Season to taste using salt, pepper and hot sauce.
• Cook an additional 30 minutes or longer if necessary, until chicken is tender and falling apart.
• Add parsley and adjust seasonings if necessary.
• Serve over hot, steamed white rice.
• NOTE: You may wish to boil the chicken 1-2 hours prior to beginning the gumbo to tenderize the meat. Reserve this stock, bone the chicken and use the meat and stock in the gumbo.