Thursday, April 15, 2010

Shrimp and Chicken Gumbo ala Racela

The Cheesecake Factory is one of our all time favorite restaurants here and one of the things that I get whenever we eat there is the Shrimp and Chicken Gumbo. Here is our version of this wonderful dish! (Recipe at the end


1/2 chopped yellow onion
1/4 cup chopped celery
1/4 cup chopped green bell pepper
2 cloves garlic, minced
3 cups shrimp stock
1 cup chopped canned tomatoes with juice
3 bay leaves
1 tablespoon dried parsley flakes
1 tablespoon Cajun seasoning
1 teaspoon dried thyme leaves
1 teaspoon dried basil leaves
1/2 teaspoon finely ground black pepper
1 1/2 cups cooked smoked sausage, sliced diagonally
1 lb Chicken breast, cubed
2 lb shrimp, cleaned and deveined

1 cup Heavy Cream

The original gumbo recipe called for making a roux but I opted not to do it because i'm just lazy :o) 
In a large sauce pan/ dutch oven sauté the onions, garlic celery and bell pepper until translucent. Mix in the rest of the ingredients and simmer over medium-low heat for 30 min to 1 hour or until done. Add the heavy cream and serve over rice.

That's one fat, happy kitty! Hope you enjoyed and happy eating!

If you enjoyed this, you might enjoy our Good Friday Tradition recipe!

No comments:

Post a Comment

ShareThis 2

Link Within

Related Posts with Thumbnails