nourriture cajun

Cette recette de soupe au gombo avec du poulet, de la saucisse andouille et des crevettes est un plat réconfortant classique du Sud tout droit sorti de la Louisiane ! Ce gombo est idéal pour n'importe quel jour de la semaine et il est plein de saveur cajun. Versez votre soupe au gombo sur du riz blanc et vous aurez un plat chaud et copieux que tout le monde appréciera !

Soupe aux gombos

⅔ tasse d'huile végétale ((ou huile de canola))

tasse de farine tout usage

oz de saucisse andouille ((tranchée, ou kielbasa))

lb de filets de poulet ((hachés - *voir note))

tasses de crevettes ((pelées et déveinées))

bouquet de céleri ((feuilles coupées en dés et tout))

poivron vert ((coupé en dés))

gros oignon jaune ((coupé en dés))

½ cuillère à café d'ail ((haché))

botte d'oignon vert ((finement haché))

bouquet de feuilles de persil frais ((finement hachées))

cuillère à soupe d'assaisonnement cajun ((jusqu'à 2 cuillères à soupe))

bouillon de poulet

Stir

In a large heavy-bottomed skillet over medium-low heat, combine the oil and flour. Stir constantly to prevent burning.  Continue this for 30-45 minutes or until your roux looks like Hershey&#039;s chocolate syrup.

Whisk

Once you remove the roux from heat, continue to whisk it constantly until the pan cools as it can still burn if left undisturbed.

Make The Roux

Brown

Meanwhile, in a large stockpot or Dutch oven over medium-high heat, brown the andouille sausage on each side (about 2-3 minutes per side). Remove it from the pot and set aside.

Sear

Add the chicken tenderloin pieces to the same pot and fry them in the fat remaining from the sausage until cooked through. Once the chicken is done, set it aside and add the shrimp to the pot. Sear each side and remove it once the shrimp is pink and cooked (*See note).

Saute

Add your veggies (celery, bell pepper, onion, garlic, green onions, and parsley) to the pot with the sausage/chicken/shrimp juices and saute until they just begin to soften, then add the Cajun seasoning and stir.

Simmer

Next, add your prepared roux to the veggies in the pot and stir to combine. Add the chicken broth, stir or whisk again, and bring your gumbo to a boil. Once boiling, reduce the heat and let your gumbo simmer for 45 minutes. Add more broth (after simmering) if desired to reach your preferred soup consistency.

Boil

Return the sausage, chicken, and shrimp to the pot and stir to warm through. Serve over warm rice.

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Soupe aux gombos

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