I’m making this recipe in honor of Fat Tuesday and the upcoming Easter lent. I love this dish on any occasion but if I am going to make it in February, then let’s celebrate it Louisiana style with Gumbo and a nice wine, maybe wear some Mardi Gras beads with your honey! I am choosing a fantastic local wine to accompany this feast from Michael Angelo’s Winery, a boutique winery in Richfield, Ohio. I selected a German 2020 Gewürztraminer! This beauty has the aromas of pear, melon, lemon and a hint of mint. Check them out and order yours online at www.michaelangelosbakery.com, and you can also enjoy a wide variety of reds and whites.
So, let’s take a look at this Louisiana Style Gumbo and give it a try!
Please see the ingredients below and enjoy!
Prep Time: 1-hour, can be less but I like to drag my feet
Cook Time: 6-8 hours on the Low Cooker
Ingredients:
1 pound of shrimp, raw with shells removed and deveined
1 pound of chicken breast, cut into small pieces
1 pound of smoked sausage, cut into small pieces
1 onion, diced
1 green pepper, diced
1 hot pepper; I like to use jalapeno (leave the seeds in if you like a nice spicy spike) but any hot pepper is fine, serrano, scotch bonnet or habanero.
3 celery ribs, diced
28 oz. diced tomatoes
3 garlic cloves, minced; I use up to 6 but I love garlic and I think everything deserves a lot of it.
2 cups of chicken broth, (beef is fine as well) but chicken in this case is better
1 Tbsp., cajun spice; I prefer more than this, but it’s your choice in how spicy you like it. I use 3 Tbsp (or up to ¼ cup) of Hunt Chefs Reel Dam Deal and mix with 3 Tbsp (or up to ¼ cup) of Straight Outta Pontchartrain, Louisiana-style blackening seasoning. This stuff is the best! Check them out on www.huntchef.com if you’re planning on cooking more seafood style foods or Louisiana-style cooking.
1 tsp. of thyme
1 tsp. of oregano
1 1/3 cup of rice. I personally don’t like rice. You can use rice if you like but I like just a plain Gumbo with no added rice. Purely your choice.
Prep:
Wash the chicken and the smoked sausage well under water, and cut it into edible bite size pieces.
Finely chop the onions, green pepper, hot pepper, celery and mince the garlic. Assemble in a closed container and give it a good shake to mix it all together.
I also like to assemble and mix together the Cajun spices with the Thyme and Oregano, give it a good shake.
I typically prep the night before and refrigerate overnight for a fresh start in the morning.
Instructions:
Combine all of the ingredients in the slow cooker except for the shrimp and the rice, if you choose rice.
Cook on low in the slow cooker for 6 to 7 hours, stirring occasionally.
In the last hour salt the shrimp well and add to the slow cooker, and stir it in.
In the last ½ hour or so add the rice, if you choose.
Conclusion:
This is a great dish for any occasion. A true taste of one of Louisiana’s favorites, this dish will bring you to the deep south and allow you to enjoy everything the Cajun have to offer. Pairing this with the suggested white Gewürztraminer wine from Michael Angelo’s Winery or from your favorite label is an excellent choice; it also pairs well with a Riesling. An after-dinner finisher that always pairs well is one of my personal favorites, a Woodford Reserve Double Oak Bourbon, to accentuate the after taste of this Kentucky favorite. This one is a super-duper keeper and should be in the front end of your special recipe spot for a great meal to serve all. Please try this gem and enjoy!
Comments