Cajun Gumbo
Need a dairy free main course? Cajun Gumbo could be a super recipe to try. This recipe covers 14% of your daily requirements of vitamins and minerals. One portion of this dish contains around 14g of protein, 8g of fat, and a total of 269 calories. This recipe serves 20. From preparation to the plate, this recipe takes approximately 45 minutes. It is a reasonably priced recipe for fans of Creole food. A mixture of garlic, thyme, rice, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert.
Instructions
Place broiler-fryer in a Dutch oven; cover with water. Bring to a boil; cover, reduce heat, and simmer 1 hour.
Remove chicken, reserving 9 cups broth. Bone and chop chicken.
Combine flour and oil in a Dutch oven; cook over medium heat, stirring constantly, until mixture is chocolate colored (about 30 minutes).
Add 2 cups onion and next 4 ingredients; saute 5 minutes or until tender.
Add salt and next 6 ingredients; saute 2 minutes.
Add reserved 9 cups broth, chicken, okra, tomato paste, and sausage. Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours, stirring occasionally. Discard bay leaves.
Add shrimp and oysters to broth mixture; simmer an additional 10 minutes or until shrimp turn pink and edges of oysters begin to curl.
Recommended wine: Albarino, Rose Wine, Sauvignon Blanc
Albarino, rosé Wine, and Sauvignon Blanc are great choices for Cajun. These low-tannin, lower alcohol wines will complement the heat in spicy cajun dishes, instead of making your mouth burn more. You could try Torres Pazo das Bruxas Albarino. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 19 dollars per bottle.
Torres Pazo das Bruxas Albarino
Brilliant yellow with a greenish edge. Intensely aromatic with white floral, citrus and white peach notes. Accessible, sweet and hedonistic upon entry. Notable for its clean acidity, which carries through on the midpalate. Long and persistent on the finish.An excellent aperitif. Good with raw, cooked or grilled seafood. Pairs perfectly with mild, white fish. Its lively palate strikes a perfect balance with soft goat cheeses.