Mia Patel
Gumbo is a French-style dish from Louisiana, USA, where many French settlers arrived, leading to the creation of Cajun cuisine, a blend of French and local flavours. Zatarain's Gumbo Mix is a popular product used to make this dish. The mix includes rice, wheat flour, red and green bell peppers, onion, garlic, and spices. To make chicken gumbo using this mix, you can add raw chicken, but it needs to be cooked before adding the other ingredients. The chicken should be browned and then added to the mix with vegetables, water, and gumbo mix. The dish is then simmered until the rice is tender.
| Characteristics | Values |
|---|---|
| Type of chicken | Cooked chicken |
| Chicken quantity | 1 lb. |
| Chicken preparation | Cut into bite-sized pieces |
| Other ingredients | Smoked sausage, seafood, okra, crab legs, shrimp, vegetables, etc. |
| Water quantity | 6 cups |
| Rice | Not required as the mix includes rice |
| Cooking time | 25-30 minutes |
| Cooking method | Stovetop or microwave |
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What You'll Learn
- Zatarain's Gumbo Mix is a base for chicken gumbo
- Add raw chicken to gumbo mix and microwave for 30 minutes
- Chicken and sausage gumbo—brown chicken and add Zatarain's Andouille Smoked Sausage
- Chicken and shrimp gumbo—add peeled raw shrimp to the gumbo for the last 10 minutes
- Chicken, shrimp, and sausage gumbo—sauté chicken and add shrimp and sausage
Zatarain's Gumbo Mix is a base for chicken gumbo
The stove-top directions for preparing chicken gumbo using Zatarain's Gumbo Mix are as follows: First, mix six cups of water with the gumbo mix in a four-quart saucepan. Stir the mixture until it is well blended. Next, stir in the chicken. Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan and simmer for 25 minutes or until the rice is tender.
For a microwave-safe alternative, follow these instructions: First, mix six cups of water with the gumbo mix in a four-quart microwavable bowl. Stir the mixture until it is well blended. Next, stir in the chicken. Cover the bowl and microwave on high for 30 minutes or until the rice is tender, stirring occasionally.
In addition to chicken, you can also add vegetables to the gumbo, such as okra, pepper, onion, and celery. You can also add andouille sausage or shrimp. For a spicier kick, add some cayenne pepper.
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Add raw chicken to gumbo mix and microwave for 30 minutes
Zatarain's Gumbo Mix is a convenient and tasty way to make gumbo, a quintessential New Orleans dish. The mix includes rice and a rich, seasoned roux with red and green bell peppers.
To make chicken gumbo in the microwave, you will need to add raw chicken. The chicken should be cut into bite-sized pieces, and you will need one pound of it. You will also need six cups of water and a four-quart microwavable bowl.
First, mix the water and gumbo mix in the bowl until well blended. Next, stir in the chicken. Cover the bowl and microwave on high for 30 minutes or until the rice is tender, stirring occasionally. Be cautious when removing the bowl from the microwave as it will be very hot.
You can also make chicken and sausage gumbo by adding sliced andouille sausage. For seafood gumbo, follow the same steps but microwave on high for 20 minutes, then stir in seafood and microwave for another 10 minutes.
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Chicken and sausage gumbo—brown chicken and add Zatarain's Andouille Smoked Sausage
Chicken and sausage gumbo is a hearty, aromatic dish that gets its flavour from the "holy trinity" of Cajun cuisine: green onions, celery, and bell peppers. To make chicken and sausage gumbo using Zatarain's Gumbo Mix, you'll first need to brown some chicken and Zatarain's Andouille Smoked Sausage in a large saucepan or Dutch oven.
Next, add vegetables such as okra, green onions, celery, and bell peppers, along with the holy trinity of Cajun cuisine. You can also add tomatoes at this stage if desired, although some cooks prefer to omit them. The vegetables will enhance the flavour and add depth to the dish.
Once the chicken is browned and the vegetables are sautéed, it's time to add the liquid. Stir in 6 cups of water and one box of Zatarain's Gumbo Mix, which already includes long-grain rice. Zatarain's Gumbo Mix also contains enriched long-grain parboiled rice, enriched bleached wheat flour, salt, corn starch, red and green bell pepper, onion, wheat flour, spices (including red pepper and chilli pepper), garlic, hydrolyzed soy protein, yeast extract, malted barley flour, and soy sauce. This mix provides a flavorful foundation for your gumbo.
After stirring in the water and gumbo mix, cover the saucepan or Dutch oven and let the gumbo simmer. This will allow the flavours to meld and the rice to become tender. The simmering time may vary depending on your preferred level of doneness for the rice, but it typically takes around 25 minutes on the stovetop and 30 minutes in the microwave for the rice to become tender.
Finally, taste your gumbo and adjust the seasoning and spice level to your preference. You can add more cayenne pepper or hot sauce to increase the heat, or add a vinegary spice like Crystal hot sauce. Remember, the andouille sausage also contributes to the spice level with its capsaicin and flavour. Once you've adjusted the seasoning to your liking, your chicken and sausage gumbo is ready to be served and enjoyed!
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Chicken and shrimp gumbo—add peeled raw shrimp to the gumbo for the last 10 minutes
Zatarain's Gumbo Mix is a convenient way to make an authentic New Orleans-style gumbo. The mix includes rice, so you don't need to prepare any separately to serve with your gumbo. The recipe can be adapted to include chicken, seafood, or smoked sausage, or a combination of these.
To make a chicken and shrimp gumbo, you will need to prepare the gumbo with your choice of cooked chicken, following the instructions on the box. Once the gumbo has simmered, add peeled raw shrimp to the gumbo for the last 10 minutes. The shrimp will cook in about 5 minutes, depending on their size. You can also add sliced andouille sausage to make a chicken, shrimp, and sausage gumbo.
For a one-pot meal, brown some chicken and sausage in a large saucepan or Dutch oven. Then, add vegetables such as green onions, celery, and bell peppers, and stir in water and gumbo mix. Cover and simmer until the rice is tender.
Gumbo is considered a quintessential dish of New Orleans, and Zatarain's, founded in 1889, is a New Orleans tradition. Gumbo is a versatile dish, and in New Orleans, there are as many different varieties as there are people who make it.
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Chicken, shrimp, and sausage gumbo—sauté chicken and add shrimp and sausage
Chicken, shrimp, and sausage gumbo is a Cajun-style stew that is loaded with a variety of flavours and textures. The process of making this gumbo involves creating a dark roux, which forms the foundation of the dish. To make the roux, heat vegetable oil or any other neutral-flavoured oil such as avocado oil in a large Dutch oven or heavy pot over medium heat. Slowly whisk in flour until the roux is a deep caramel colour. The darker the roux, the more flavour it will have, but the less it will thicken the gumbo.
Next, cook the vegetables. The "holy trinity" of Cajun cuisine—green onions, celery, and bell peppers—are added to the roux, along with garlic. Then, add the chicken, andouille sausage, and shrimp to the pot. Boneless skinless chicken thighs are preferred for this recipe as they are more tender and flavourful than chicken breasts, which tend to dry out. If using white meat chicken, add it towards the end. The shrimp can be chopped into bite-sized pieces, removing the tails if desired.
To assemble the gumbo, pour chicken stock, water, diced tomatoes, coconut aminos or soy sauce, and bay leaves into the pot and stir. Bring the mixture to a low boil and let it simmer for about an hour. Then, add the shrimp and okra and continue simmering until the shrimp is pink and opaque. Remove the bay leaves before serving. The gumbo can be served over rice, garnished with green onions, or with cornbread and potato salad on the side.
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Frequently asked questions
Yes, you can use raw chicken in Zatarain's Gumbo Mix. Simply brown the chicken in a pan before adding the vegetables, water, and gumbo mix.
You can add vegetables such as green onions, celery, and bell peppers to the mix. You can also add andouille smoked sausage, shrimp, crab legs, or oysters.
It is recommended to add 1 pound of chicken to the gumbo mix.
It is best to brown the chicken in a pan before adding the other ingredients. You can also boil the chicken until tender and then add it to the gumbo mix.
Yes, you can add other types of meat such as sausage or seafood.
