Thursday, 28th May 2020

This Month's Magazine
This Month's Recipe: Boudreaux’s Zydeco Stomp Gumbo

This Month's Recipe: BoudreauxÂ’s Zydeco Stomp Gumbo

For Mardi Gras you must try this New Orleans “toe curlin Texicajun” hybrid of a classic dish that will put a smile on everyone’s face that’s eating it.


  1. 1 tablespoon olive oil.
  2. 1 cup skinless, boneless chicken breast halves - chopped.
  3. 1/2 pound pork sausage links, thinly sliced.
  4. 1 cup olive oil.
  5. 1 cup all-purpose flour.
  6. 2 tablespoons minced garlic.
  7. 3 quarts chicken broth.
  8. 1 (12 fluid ounce) can or bottle beer.
  9. 6 stalks celery, diced.
  10. 4 Plum tomatoes, diced.
  11. 1 sweet onion, sliced.
  12. 1 (10 ounce) can diced tomatoes with green chilli peppers, with liquid.
  13. 2 tablespoons chopped fresh red chilli peppers. 
  14. 1 bunch fresh parsley, chopped.
  15. 1/4 cup Cajun seasoning.
  16. 1 pound shrimp, peeled and deveined.



  • Heat oil in a medium frying pan 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.
  • In a large, heavy saucepan over medium heat, blend olive oil and flour to create a roux (batter). Stir constantly until browned and bubbly. Mix in garlic, and cook for about 1 minute.
  • Gradually stir chicken broth and beer into the roux mixture. Bring to a boil, and mix in celery, tomatoes, sweet onion, and diced tomatoes with green chilli peppers, red chilli peppers, parsley, and Cajun seasoning. Rreduce heat, cover, and simmer about 40 minutes, stirring often.
  • Mix chicken, sausage, and shrimp into the broth mixture. Cook, stirring frequently, about 20 minutes.

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