Snoop Dogg’s Dirty South Gumbo

Snoop Dogg can cook! This is the first recipe I’ve tested and tried from his cook book From Crook to Cook and it delivered. It called for a handful of simple ingredients and a couple hours of time and it made a delicious dinner and yummy leftovers for the week to come!

  • Difficulty: 3/10

  • Tastiness: 10/10

  • Do I recommend making? Fo shizzle my nizzle 😉

RECIPE - yields 4-6 servings (I halved the original recipe)
TIME - 2 hours

INGREDIENTS

  • 2 lb chicken breast (original recipe called for chicken thighs)

  • 1/2 tbsp Creole seasoning (I used Tony Chachere’s)

  • 1 tsp salt

  • 1/2 cup vegetable oil

  • 1/2 cup all-purpose flour

  • 1/2 large yellow onion, chopped

  • 1 red bell pepper, chopped

  • 2 celery stalks, roughly chopped

  • 2 garlic cloves, peeled

  • 4 cups chicken stock

  • 3/4 lb kielbasa, andouille sausage, or chicken sausage, sliced into thin rounds

  • 1 bay leaf

  • 2 tbsp finely minced fresh parsley leaves

  • 1 bunch scallions sliced, plus more for serving

  • 1/8 cup Louisiana hot sauce, plus more for serving (I used Frank’s Original)

  • 3 cups cooked rice (1 cup uncooked)

DIRECTIONS

  1. Season the chicken with Creole seasoning and half the salt. Set aside and let come to room temperature.

  2. In a large Dutch oven over medium heat, warm 1 tbsp vegetable oil. Working in batches so as not to crowd the pan, add the chicken to the pot. Sear 4 to 5 minutes, turning occasionally, until golden brown all over. Transfer the cooked chicken to a plate.

  3. Adjust the heat under the pot to medium-low. Add the remaining vegetable oil to the Dutch oven and let them warm several minutes.

  4. Whisk in the flour until thoroughly combined to form a roux. Cook the roux for 25 to 30, whisking frequently, until dark brown. It is very important that you do not let the roux burn or stick to the bottom of the pot; it will ruin the gumbo’s flavor (and that would be a shame)

  5. While the roux cooks, in a food processor, combine the onion, red bell pepper, celery, and garlic. Pulse until very finely minced.

  6. When the roux is dark brown, add the vegetable mixture and stir to combine. Cook for 3 to 4 minutes until the vegetables are soft and the mixture is very thick. Stir in the chicken stock. Raise the heat to high and bring the mixture to a boil. Adjust the heat to maintain a simmer and scrape up any browned bits stuck to the bottom of the pot.

  7. Stir in the remaining salt, the sausage, bay leaf, and cooked chicken. Cover the pot and simmer the gumbo for 1 hour. Skim off any foam that rises to the surface.

  8. Transfer the chicken to a cutting board and use two forks to shred it. Return the shredded chicken to the pot along with the parsley, scallions, and hot sauce. Simmer, uncovered, for 15 minutes. Taste and season with salt, as needed. Remove and discard bay leaf.

  9. Serve the hot gumbo over rice, garnished with scallions, and with more hot sauce on the side.

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