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Boudreaux's Zydeco Stomp Gumbo

Boudreaux's Zydeco Stomp Gumbo

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Lupe Boudreaux

Dis is da toe curlin Texicajun hybrid of a classic dish. This will put a smile on everyone's face that's eatin it. Throw on some Zydeco music and serve on a bed of rice with corn bread and a cold beer. Whew doggie...be thankful to be alive and toast all us Texicajuns!!!

Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 419 kcal
  • 21%
  • Fat:
  • 28.7 g
  • 44%
  • Carbs:
  • 17.3g
  • 6%
  • Protein:
  • 20.5 g
  • 41%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 900 mg
  • 36%

Based on a 2,000 calorie diet

Directions

  1. Heat oil in a medium skillet over medium high heat, and cook chicken until no longer pink and juices run clear. Stir in sausage, and cook until evenly browned. Drain chicken and sausage, and set aside.
  2. In a large, heavy saucepan over medium heat, blend olive oil and flour to create a roux. Stir constantly until browned and bubbly. Mix in garlic, and cook about 1 minute.
  3. Gradually stir chicken broth and beer into the roux mixture. Bring to a boil, and mix in celery, tomatoes, sweet onion, diced tomatoes with green chile peppers, red chile peppers, parsley, and Cajun seasoning. Reduce heat, cover, and simmer about 40 minutes, stirring often.
  4. Mix chicken, sausage, and shrimp into the broth mixture. Cook, stirring frequently, about 20 minutes.
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Reviews

DITTY319
256
1/17/2007

My 3yo ate this. That by far is an accomplishment!!!! I did take the advice of others. I cut the chx broth to 3 cans. did not have roma tomatoes so i used 2 cans of diced plus about a cup of crushed tomatoes. i also added crabmeat, i would not recommend wasting money on lump meat, in the end its not lump anymore. i did not add the shrimp with the other meats (for 20mins due complaints of them being rubbery). I waited until it was done, turned the pot off, then added the shrimp, stirring occasionally. they were done and perfect in about 10-15mins. this also served as my cooling time. This is definitely a keeper!!!!! oh yeah if don't have sweet onions on hand use reg onions and 1 1/2 teaspoons of white sugar.

ColoradoPat
246
3/24/2008

This was my second try with this recipe and my third try at gumbo. My first attempt was when I was wooing my wife and I went a bit overboard with the seafood (about a $60 pot of Gumbo). The first time I tried this recipe it came out great and my wife and I both loved it. Just made it for the third time and it is the best yet. As I have been told Gumbo is all about the roux. My first tries I was paranoid about burning it so I proceeded before the roux was ready. This time I used medium/low heat and took my time. It took about 35 minutes, but it was well worth it. Roux should be a nice medium brown (at least a little darker than peanut butter). A good roux has a delicious nutty aroma and will make a good recipe phenomenal. Thank you so much for the recipe and the comments!

DREGINEK
141
12/23/2003

Hot Diggity Dog! THIS IS AWESOME! If your in the mood for some foot stomping, "toe-curling" gumbo - this is the recipe to try! Even if you've never had gumbo before - this would be a great recipe to convert you! Per others, I reduced the broth to 5 cups, increased the chicken and used "smoked cajun sausage" (and more of it). Also, I drained a can of tomatoes instead of chopping the roma's and used a green bell pepper instead of the red chile peppers. Thick, hearty, spicy (but not hot) and great over rice. Makes a ton but it we can't wait for the leftovers! Thanks so much Jason and Lupe! This recipe deserves nothing less than five stars!!!