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Zydeco Stomp Gumbo Recipe

June 25th, 2013 by alice  Tags: , , | Print This Post Print This Post

Zydeco Stomp Gumbo Recipe


  1. 1tablespoonolive oil
  2. 4boneless skinless chicken breasts, chopped
  3. 1lbandouille sausages, sliced
  4. 1cupolive oil
  5. 1cupall-purpose flour
  6. 2tablespoons mincedgarlic
  7. 5cupschicken broth
  8. 12ouncesbeer
  9. 16ouncesfrozen okra
  10. 2 (10 ounce)cansdiced tomatoes(with liquid)
  11. 1onion, chopped
  12. 1 (10 ounce)canRotel tomatoes(with liquid)
  13. 2jalapeno peppers, chopped
  14. 1/4cupcajun seasoning
  15. 2 (6 ounce)canscrabmeat
  16. 2lbsshrimp, peeled


  1. Heat oil in a large skillet, over medium high heat and cook chicken until no longer pink and juices run clear.
  2. Stir in sausage and cook until evenly browned.
  3. Drain chicken and sausage and set aside.
  4. In a large heavy saucepan, over medium heat, blend olive oil and flour to create a roux.
  5. Stir constantly (wire whisk works very well) until browned and bubbly.
  6. Mix in garlic and cook about 1 minute.
  7. Transfer roux mixture into a very large cooking pot and gradually stir chicken broth and beer into the roux mixture.
  8. Bring to a boil and mix in chicken, sausage, okra, diced tomatoes, chopped onion, Rotel tomatoes, chopped jalapeno peppers and Cajun seasoning.
  9. Reduce heat, cover and simmer about 40 minutes, stirring often.
  10. Mix crab meat and shrimp into the mixture and cook about 20 minutes, stirring frequently.
  11. If you find this is too thin for your taste, you can mix some cornstarch with cold water and add to it to thicken.
  12. Serve over rice (Zataran’s long-grain rice is great, it doesn’t stick together) along with crusty french bread and your beverage of choice.

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