Cheesecake Factory Shrimp and Chicken Gumbo Recipe
Craving something packed with flavor and a touch of tradition? You’re in for a treat with this Cheesecake Factory Shrimp and Chicken Gumbo Recipe.Imagine a hearty mix of seafood and chicken swimming in a rich, savory broth that’s sure to wow your taste buds. The best part? I’ve got a little secret to share—how to whip up a perfect roux in under 20 minutes, so you can enjoy all that gumbo goodness without the long wait.
Ingredients
- 2 tablespoons oil
- 2 tablespoons butter
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon ground black pepper
- 2 green onions chopped
- 1 red bell pepper diced
- 1 green bell pepper diced
- 3 cloves garlic minced
- 2 cups chicken broth
- 1 can 14.5 oz fire-roasted tomatoes
- ¼ cup all-purpose flour
- 1 pound large shrimp cleaned and deveined
- 1 pound Andouille sausage sliced
- 1 cup celery chopped
- 1 cup onions chopped
- 1 teaspoon dried thyme
- 1 tablespoon Cajun seasoning
- 1 tablespoon shrimp and crab boil
- 2 cups cooked rice optional for serving
Instructions
- In a mixing bowl, toss the shrimp with 1/2 tablespoon of Cajun seasoning and a pinch of paprika for added color. Set aside. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the sausage slices and cook until they are golden brown on both sides, about 2-3 minutes per side. Remove the sausages and set them aside.
- In the same skillet, add the diced red and green bell peppers, celery, and onions. Cook, stirring frequently, until the vegetables are softened and the onions are translucent, about 3-4 minutes. Add the minced garlic and cook for another 1 minute until fragrant. Remove the vegetables from the skillet and set aside.
- To a non-stick pan, add 1/4 cup of flour and roast over medium-low heat, stirring constantly with a wooden spoon until the flour turns a deep brown color (about 20 minutes). This is a quick method for making a roux that usually takes longer. Once the flour is browned, stir in 2 tablespoons of butter until fully incorporated.
- In a large soup pot, add the cooked sausage, sautéed vegetables, roasted roux, and 1 can of fire-roasted tomatoes. Stir in the chicken broth, oregano, thyme, ground black pepper, Cajun seasoning, and shrimp and crab boil. Mix well and bring to a simmer.
- Cover the pot and let it simmer on low heat for 45 minutes to allow the flavors to meld together. After 45 minutes, add the seasoned shrimp to the gumbo. Cook for an additional 4-7 minutes, or until the shrimp turn pink and are cooked through.
- Taste and adjust seasoning if necessary. Serve the gumbo over cooked rice if desired, and enjoy!
Video
Notes
Store leftover gumbo in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze it in a freezer-safe container for up to 3 months.