Cajun Gumbo
Cajun Gumbo

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, cajun gumbo. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Cajun Gumbo is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Cajun Gumbo is something which I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can cook cajun gumbo using 16 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Cajun Gumbo:
  1. Take 4 chicken thighs
  2. Get aprox 16 king prawns
  3. Take bell peppers., green and red
  4. Get 1 large onion
  5. Take 1 tbsp paprika
  6. Prepare 1 tsp dried oregano
  7. Make ready 1 tsp dried thyme
  8. Take 1 tsp cayene pepper
  9. Take 1 tsp dried chilli
  10. Take 1 tsp garlic powder
  11. Take 3 fresh garlic cloves
  12. Get salt and lots of black pepper
  13. Get pint chicken stock
  14. Make ready 1 tsp tomato paste
  15. Get plain flour
  16. Prepare oil
Instructions to make Cajun Gumbo:
  1. Firstly make a spice mix by mixing all your dry herbs and spices together. Turn your oven on to 220. using half the spices mix rub the chicken thighs with it and put into the oven until cooked through and a bit charred looking.
  2. Next you need to make a roux with oil (not butter) and flour. This needs to be on a medium heat and stirred constantly for about 30-40 minutes until it goes a dark brown colour.
  3. To your roux add the spices, onions, garlic, tomato paste and peppers and cook for about ten mins.
  4. Next add your chicken stock to the pan.
  5. Once your chicken is cooked, take out of the oven and using two forks shred it and pop into the pan. let cook for as long as you can. When you are ready to eat add your prawns and cook through.
  6. Serve along some nice fluffy rice and corn on the cob.

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