Cheesecake Factory Shrimp And Chicken Gumbo

This delicious gumbo is packed with shrimp, sausage, and bold Cajun flavors. It’s a comforting dish that’s easy to make and perfect for any occasion. Serve it over rice for a hearty meal!

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Ingredients Needed:

• 2 tablespoons oil
• 2 tablespoons butter
• 2 bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon ground black pepper
• 2 green onions 
• 1 red bell pepper 
• 1 green bell pepper 
• 3 cloves garlic 
• 2 cups chicken broth
• 1 can 
• ¼ cup all-purpose flour
• 1 pound large shrimp 
• 1 pound Andouille sausage 
• 1 cup celery 
• 1 cup onions 
• 1 teaspoon dried thyme
• 1 tablespoon Cajun seasoning
• 1 tablespoon shrimp and crab boil
• 2 cups cooked rice 

How To Make Shrimp And Chicken Gumbo?

1. Season the shrimp: Toss shrimp with ½ tablespoon Cajun seasoning and a pinch of paprika. Set aside.
2. Cook the sausage: Heat 1 tablespoon oil in a large skillet over medium-high heat. Add sliced sausage and cook until browned on both sides (2-3 minutes per side). Remove and set aside.
3. Sauté the vegetables: In the same skillet, add bell peppers, celery, and onions. Cook for 3-4 minutes until soft. Add garlic and cook for 1 more minute. Remove from heat.
4. Make the roux: In a non-stick pan, toast ¼ cup flour over medium-low heat, stirring constantly, until deep brown (about 20 minutes). Stir in butter until smooth.
5. Simmer the gumbo: In a large pot, combine sausage, sautéed vegetables, roux, and fire-roasted tomatoes. Stir in chicken broth, bay leaves, oregano, thyme, black pepper, Cajun seasoning, and shrimp and crab boil. Bring to a simmer.
6. Slow cook for flavor: Cover and simmer on low heat for 45 minutes to blend the flavors.
7. Add the shrimp: Stir in the seasoned shrimp and cook for 4-7 minutes, until pink and fully cooked.
8. Taste & serve: Adjust seasoning if needed. Serve hot cooked rice. Enjoy!

Recipe Tips:

• Make the Roux Right: Stir the flour constantly while roasting to get a deep brown color without burning. If it burns, the gumbo will taste bitter, and you’ll need to start over.
• Cook the Sausage First: Browning the sausage adds extra flavor to the gumbo. Don’t skip this step, as it gives the broth a rich and smoky taste.
• Use Fresh Shrimp: Fresh shrimp gives the best flavor. If using frozen shrimp, thaw them completely and pat them dry before cooking to avoid excess water in the gumbo.
• Simmer for Best Flavor: Let the gumbo simmer for at least 45 minutes to blend all the flavors. If you rush this step, the gumbo won’t taste as rich and deep.
• Season Carefully: Cajun seasoning and shrimp boil already have salt. Taste the gumbo before adding extra salt to avoid making it too salty.

How To Store & Reheat Leftovers?

• Refrigerate: Let the gumbo cool down first. Then, put it in a sealed container and keep it in the fridge for up to 3 days.
• Freeze: After cooling, store the gumbo in freezer-safe containers, leaving some space at the top. Freeze for up to 3 months.
• Reheat: Pour the gumbo into a pot and heat over medium-low heat, stirring occasionally. Add a little broth or water if it gets too thick. Heat until hot, about 5-7 minutes.

Nutrition Facts:

• Calories: 320 kcal
• Total Fat: 20g
• Saturated Fat: 7g
• Cholesterol: 140mg
• Sodium: 850mg
• Potassium: 450mg
• Total Carbohydrate: 12g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 25g