Good afternoon I are going to share those Am looking for a wagyu beef cajun sausage gumbo recipe that is appetizing The method of making it is very not difficult. Just need patience and persistence. So that wagyu beef cajun sausage gumbo has aroma and taste that able arouse appetite.

In order for the taste of wagyu beef cajun sausage gumbo, you need to do start from the type of ingredients, next selection of ingredients that are fresh until how to make and serve it. No need Confused if want prepare wagyu beef cajun sausage gumbo good as long as you know the trick and how to make this dish can become treat very special.

Ingredients and seasonings must exist for make

1. Prepare 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Beef Cajun Sausage Links
2. Use 2 TBSP Grapeseed Oil
3. Prepare 3 OZ Butter
4. Use 1/2 CUP All-purpose Flour
5. Prepare 1 Yellow Onion (small diced)
6. Prepare 1 Large Green Bell Pepper (small diced)
7. Prepare 2 RIB Celery (small diced)
8. Prepare 3-4 Garlic Cloves (minced)
9. Prepare 1 TBSP Cajun Seasoning
10. Use 2 TSP Kosher Salt
11. Take 1/2 TSP Freshly Ground Black Pepper
12. Take 2 Bay Leaves
13. Use 2 CUP Fire Roasted Diced Tomatoes
14. Prepare 4 CUP Chicken Stock
15. Use 2 CUP Beef Stock
16. Take 1 LB Shrimp (peeled and deveined)
17. Prepare Garnish
18. Prepare 1 BUNCH Green Onions (sliced thin)
19. Prepare Long Grain Rice
20. Use 2 1/2 CUP Long Grain Rice
21. Prepare 5 CUP Water
22. Take 2 TSP Kosher Salt
23. Prepare 1/2 TSP Freshly Ground Black Pepper

Whisk in remaining quart of stock; bring to a boil. PREPARING THE GUMBO Heat a medium size saucepan on high heat with the chicken stock and beef stock. Once the stock has come to a simmer, add in the Fullblood Wagyu beef Cajun sausage links. Then, reduce the heat to medium-low.

Step by step to make Wagyu Beef Cajun Sausage Gumbo:

1. PREPARING THE GUMBO Heat a medium size saucepan on high heat with the chicken stock and beef stock. Once the stock has come to a simmer, add in the Fullblood Wagyu beef Cajun sausage links.Then, reduce the heat to medium-low. Cook the Cajun sausage for 10 minutes. Then, pull the sausage from the saucepan, and place them on a plate to cool. IMPORTANT: Keep the stock hot to add to the Gumbo later on. In large sauce pot or Dutch oven, melt the butter over medium-low heat.
2. Add in the all-purpose flour, and stir with a wooden spoon. Cook the roux (butter and flour mixture) for about 15 minutes, while stirring constantly, until it is a dark caramel color. Add in the diced yellow onions, green bell pepper, and celery. Cook for 5 minutes until softened. Stir in the minced garlic, Cajun seasoning, kosher salt, and freshly ground black pepper. Add in the fire roasted diced tomatoes, bay leaves, and stock (that you were keeping hot).
3. Bring to a boil. Reduce the heat to low, and simmer for 45 minutes until thickened. Stir occasionally.
4. PREPARING THE RICE In a medium size saucepan, heat the water and kosher salt over medium-high heat until boiling. Add in the long grain rice and freshly ground black pepper, and stir. Bring up to a simmer. Then, reduce the heat to low. Cover with a lid, and simmer on low for 15-20 minutes (until there is no longer any water left in the pot).Fluff the rice with a fork.
5. FINAL STEPS Heat a small cast iron skillet over medium-high heat. Add in 2 tablespoons of grapeseed oil. Once the oil is hot, sear the Fullblood Wagyu beef Cajun sausage on both sides until it’s a nice golden brown. Let the sausage cool. Then, cut the links into bite-size slices. Add the peeled and deveined shrimp to the pot with the Gumbo, and stir. Cook for an additional 8-10 minutes or until the shrimp turns pink. Fold in the bite-size slices of seared Cajun sausage.
6. Season to taste with kosher salt and freshly ground black pepper. Serve hot over the long grain rice, and garnish with sliced green onions. Enjoy!
7. Done and ready to serve!

Then, pull the sausage from the saucepan, and place them on a plate to cool. Add Ragin' Cajun Authentic Gumbo mix and stir well. Cover and bring to a boil. OLIVIA'S SHRIMP & POTATO CHOWDER SHRIMP POTATOES CARROTS ONIONS WITH CROUTON & PARSLEY TOPPING Cajun Sausage and Rice Skillet - Budget Bytes top www.budgetbytes.com. Slice the sausage into ¼-½ inch thick slices.

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