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Cajun Gumbo with Chicken, Andouille, and Shrimp + 2018 Maricool Muscadet #SoupSwappers


Welcome to the September #SoupSwappers event. Wendy of A Day in the Life on the Farm started this group and I'm always grateful to have a few more recipes to try. This month, Sneha of Sneha's Recipe is hosting and the bloggers are sharing spicy soup recipes 

Here's the line-up of spicy deliciousness...

In the Bowl

While confusion abounds about the difference between Cajun and Creole, I found that Cajun gumbo is characterized by a deeply hued roux without tomatoes. It's more of a savory gravy with the holy trinity of onions, peppers, and celery, seasoned with cayenne and thickened with okra and filé powder. And the proteins seemed flexible; I opted for chicken, andouille sausage, and plump shrimp.

Ingredients

  • 1 cup oil (I used canola)
  • 1 cup flour
  • 4 skinless, boneless chicken thighs
  • 3 to 4 spicy andouille sausage links, sliced into 1/2" coins
  • 1-1/2 cup organic yellow onions, peeled and diced
  • 1-1/2 cup bell peppers, diced (I used red and yellow which is not traditional)
  • 1-1/2 cup organic celery, diced
  • 1/2 cup organic carrots, diced (these are not traditional)
  • 8 garlic cloves, peeled and pressed
  • 1/4 teaspoon ground cayenne pepper
  • freshly ground black pepper
  • 6 cups chicken stock
  • 2 to 3 dried bay leaves
  • 2 large sprigs fresh thyme
  • 3 to 4 cups fresh okra, sliced into 1/2" lengths
  • 1 pound cleaned, deveined shrimp
  • filé powder, plus more as needed for serving
  • Also needed: cooked rice and hot sauce for serving


Procedure

In a large heavy pot (I used my Dutch oven), heat 1 T oil over medium heat until shimmering. Sear chicken until browned on both sides, approximately 4 to 5 minutes per side. Transfer chicken to a plate and let cool. Once chicken has cooled enough to handle it, shred meat into bite-size pieces.

Add sliced andouille to the same pot and cook, stirring, until lightly browned, approximately 5 to 6 minutes. Use a slotted spoon to transfer to a plate and set aside with the chicken.

Add remaining oil to the pot along with the flour. Stir to form a paste, then lower heat to medium-low and cook until the roux is a deep chestnut color. Stir frequently so it doesn't scorch. This process might take about an hour. 

In another pot, add onions, bell pepper, celery, and carrots. Cook over medium heat until softened, approximately 6 to 8 minutes. Stir in garlic, cayenne, and a hefty amount of black pepper. Cook for 2 to 3 minutes. Then fold all of that into the roux.

Pour in the stock and add the bay leaves and thyme. Bring to a gentle simmer, then allow to cook uncovered for 1 hour. Stir occasionally so the bottom doesn't scorch. Add in the okra, sausage, and shredded chicken. Cook for another hour. During the last ten minutes, place the shrimp on top of the stew and press down so that they are submerged. Cover to steam the shrimp. Once the shrimp is pink and opaque, remove from heat.

Add filé powder. Season to taste with salt, if needed. Discard thyme sprigs and bay leaves.


To serve, ladle gumbo into individual serving bowls with steamed rice. Allow diners to sprinkle on more filé and top with hot sauce at the table, if they wish.

A Bonus: Wine Pairing!

When I was looking for a wine to pair with my Cajun gumbo, I came across the Maricool Muscadet 2018. A white wine from the Loire Valley in France, at less than $5, if was a steal! Made with the Melon de Bourgogne grape, I was pleased that the Muscadet was not, as I had initially thought related to Moscato which I usually find sticky and sweet.


This Muscadet poured a pale straw color. On the nose, it was lightly fruity with a stronger note of lime. Though light-bodied, the wine had balanced acidity and a sensation of savory that was surprising. Its lingering acid was a nice contrast to the almost unctuous gumbo.

That's a wrap for the spicy soup event. We'll be back in October with some comforting stew recipes with Sue of Palatable Pastime hosting. Stay tuned...

Comments

  1. The coloring on your roux is perfect Cam... I want to dig into that delicious bowl of goodness.

    ReplyDelete
  2. You have so much more patience than I! Making a roux for gumbo would probably drive me crazy! This looks so good though!!!

    ReplyDelete
  3. That bowl of gumbo looks delicious, Camilla!

    ReplyDelete

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