Cheesecake Factory Shrimp and Chicken Gumbo Recipe

Gumbo is a beloved Louisiana dish that has captured the hearts and taste buds of people around the world. This hearty stew, with its rich, complex flavors, is a true melting pot of culinary influences – from the West African okra to the French roux, the Native American filé powder, and the Spanish-introduced spices. The Cheesecake Factory, known for its extensive menu and delectable dishes, has put its own spin on this classic, creating a shrimp and chicken gumbo that is sure to delight your senses.

In this article, I’ll guide you through the process of making this delectable Cheesecake Factory Shrimp and Chicken Gumbo Recipe in your own kitchen, ensuring you can enjoy the rich, spicy flavors of the Cheesecake Factory’s version in the comfort of your own home.

Why People LOVE this Cheesecake Factory Shrimp and Chicken Gumbo Recipe

Gumbo is a beloved dish for several reasons:

1. It’s a comforting and satisfying meal that warms the soul, especially on a chilly day.
2. The combination of proteins, vegetables, and spices creates a depth of flavor that is hard to resist.
3. It’s a versatile dish that can be customized to suit individual tastes and preferences.
4. The Cheesecake Factory’s version is particularly popular due to its perfect balance of flavors and high-quality ingredients.

Ingredients List

Proteins:

• 1 lb. andouille sausage, diced
• 1 lb. shrimp, peeled and deveined
• 1 lb. chicken thighs, seasoned and cooked

Seasonings:

• AP seasoning (all-purpose seasoning)
• Lemon pepper seasoning
• Cajun or Creole seasoning
• Salt and pepper
• 1 heaping tablespoon roasted garlic
• 1-2 tablespoons hot sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon chicken bouillon powder
• 2 bay leaves

Roux:

• 1 cup avocado oil (or vegetable oil)
• 1 cup all-purpose flour

Cajun Trinity:

• 1 cup diced celery
• 1 cup diced bell pepper
• 1 cup diced onion

Liquids:

• 2 quarts chicken broth

Optional:

• 1 cup frozen okra
• 1 teaspoon file powder

To Serve:

• Cooked white rice

Kitchen Tools Needed

• Dutch oven
• Skillet
• Whisk
• Wooden spoon or spatula
• Measuring cups and spoons
• Knife and cutting board

Making Cheesecake Factory Shrimp and Chicken Gumbo Recipe

Step 1 | Prep Your Proteins

Start by dicing your andouille sausage. This smoky, slightly spicy sausage is a staple in Cajun and Creole cooking. If pork isn’t your thing, feel free to substitute with chicken, beef, or turkey sausage.

Step 2 | Season the Chicken and Shrimp

Season your chicken thighs and shrimp with some AP seasoning and lemon pepper. You can also use Cajun or Creole seasoning, or simply salt and pepper.

Step 3 | Make the Roux

Fire up your Dutch oven over medium heat. Add 1 cup of oil, then immediately add 1 cup of flour. Whisk continuously to combine. This is the start of your roux, the heart of your gumbo. Keep whisking over medium heat for about 20 minutes until you reach a dark chocolate color.

Step 4 | Add the Cajun Trinity

Once your roux is a rich, dark chocolate color, turn off the heat and carefully add the diced celery, bell pepper, and onion. It’s going to sizzle and bubble, so be cautious! Stir to combine.

Step 5 | Incorporate the Broth

Gradually add 2 quarts of chicken broth, stirring constantly to ensure it mixes well with the roux. Bring this mixture to a boil to help thicken the gumbo.

Step 6 | Season the Gumbo

Add the roasted garlic, Cajun or Creole seasoning, hot sauce, Worcestershire sauce, chicken bouillon powder, and bay leaves. Let it simmer while you prepare the proteins.

Step 7 | Cook the Proteins

In a separate skillet, heat a tablespoon of oil and cook the seasoned chicken thighs until fully cooked. Cut them into bite-sized pieces and set aside. In the same skillet, cook the sausage slices until browned. Finally, cook the shrimp until they’re done.

Step 8 | Combine Everything

If you’re using okra, add it now. Add the cooked chicken and sausage to the gumbo pot. Let it simmer for another 10 minutes. If you like, sprinkle in some seasoning for extra thickening and flavor.

Add the shrimp during the last 10 minutes of cooking to avoid overcooking.

Step 9 | Serve

Serve your gumbo over a bed of white rice. It’s the perfect comfort food, especially when paired with some cornbread on the side.

Recipe Tips and Tricks

Enhancing Flavor

• Toast Your Spices: Toasting the Cajun or Creole seasoning in a dry skillet before adding it to the gumbo can enhance its flavor.
• Use Fresh Herbs: Adding fresh parsley or thyme at the end of cooking can brighten up the dish.
• Roast the Garlic: Roasted garlic adds a sweet, caramelized flavor that regular garlic doesn’t.

Variations

1. Different Proteins: Substitute the chicken with turkey or duck for a different twist. You can also use different types of sausage like smoked turkey sausage.
2. Spice Levels: Adjust the amount of hot sauce and Cajun seasoning to make the gumbo as spicy or mild as you prefer.
3. Vegetarian Gumbo: Skip the proteins and use vegetable broth, adding extra veggies like zucchini, carrots, and mushrooms for a hearty vegetarian version.

Make-Ahead Tips

• Prep in Advance: Chop all your vegetables and proteins the day before to save time on the cooking day.
• Roux in Advance: You can make the roux ahead of time and store it in the refrigerator for up to a week.

What to Serve with Shrimp and Chicken Gumbo

Gumbo is a versatile dish that pairs well with various sides:

1. White Rice: The classic accompaniment to soak up all that delicious broth.

2. Cornbread: Adds a slightly sweet contrast to the savory gumbo.

3. Collard Greens: A traditional Southern side that complements the flavors of the gumbo.

4. French Bread: Perfect for dipping into the rich sauce.

Leftover Storing Tips

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezing: Gumbo freezes well. Portion it into freezer-safe containers and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheating: Reheat on the stovetop over low heat, adding a bit of water or broth if necessary to restore the desired consistency.

Frequently Asked Questions

1. Can I use frozen shrimp?

Yes, you can use frozen shrimp. Just make sure to thaw them completely and pat them dry before cooking.

2. Can I make this gumbo in a slow cooker?

Yes, you can transfer the cooked roux and vegetables to a slow cooker, add the broth and seasonings, and cook on low for 6-8 hours. Add the cooked proteins during the last hour.

3. Is gumbo supposed to be spicy?

Gumbo can be as spicy or mild as you like. Adjust the hot sauce and Cajun seasoning to suit your taste.

4. Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, but thighs are preferred for their richer flavor and juicier texture.

5. What can I use instead of andouille sausage?

You can substitute andouille sausage with any smoked sausage, such as kielbasa or chorizo.

6. Can I make this gumbo gluten-free?

Yes, you can use a gluten-free flour blend to make the roux, and ensure all other ingredients are gluten-free.

7. How can I thicken my gumbo?

If your gumbo is too thin, you can let it simmer longer to reduce the liquid or add a bit more roux.

8. Can I add other vegetables?

Yes, feel free to add vegetables like okra, tomatoes, or corn for added texture and flavor.

9. How do I know when the roux is ready?

The roux is ready when it reaches a dark chocolate color and has a nutty aroma.

10. Can I make this recipe dairy-free?

Yes, this recipe is naturally dairy-free. Just ensure your chicken bouillon and other seasonings do not contain dairy.

Conclusion

This Cheesecake Factory Shrimp and Chicken Gumbo recipe is a delightful way to bring the flavors of a beloved restaurant dish into your home. It’s rich, flavorful, and perfect for any occasion.

I encourage you to try this recipe and share your results. Don’t forget to explore other recipes on the blog for more culinary inspiration. Happy cooking!