AuthorBiteSized
DifficultyIntermediate

Munggo + Gumbo = A new favorite stew

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Yields6 Servings
Total Time2 hrs 30 mins
Cajun Seasoning








Stew




















Mix Cajun seasoning
1

Mix all the ingredients in a bowl. Store in an air-tight jar and set aside.

Make the roux
2

In a large stew pot over medium-low heat pour the oil and mix in the flour. Continue to stir the mixture to avoid it from burning.

Cook aromatics
3

When the roux has turned to a dark chocolate color, mix in the onions, garlic, celery, bell peppers, and okra. Sauté until the vegetables have softened, about 5-7 minutes.

Pour and boil
4

Pour in the chicken stock and mix in the Cajun seasoning and bay leaves. Bring the pot to a boil then let it simmer for at least 1/ ½ hours.

Add monggo
5

When the stew has thickened a bit add the monggo beans. Let it simmer until the beans have gone tender. If the stew has turned too thick add more chicken stock and adjust seasoning with cajun seasoning, salt, and black pepper.

Add protein
6

Add the chicken, shrimps, and clams. Add in the sili leaves for five minutes before turning off the heat.

Garnish and serve
7

Serve stew with white rice and top with shredded smoked tinapa and spring onions. Serve with fish sauce on the side.

Ingredients

Cajun Seasoning








Stew




















Directions

Mix Cajun seasoning
1

Mix all the ingredients in a bowl. Store in an air-tight jar and set aside.

Make the roux
2

In a large stew pot over medium-low heat pour the oil and mix in the flour. Continue to stir the mixture to avoid it from burning.

Cook aromatics
3

When the roux has turned to a dark chocolate color, mix in the onions, garlic, celery, bell peppers, and okra. Sauté until the vegetables have softened, about 5-7 minutes.

Pour and boil
4

Pour in the chicken stock and mix in the Cajun seasoning and bay leaves. Bring the pot to a boil then let it simmer for at least 1/ ½ hours.

Add monggo
5

When the stew has thickened a bit add the monggo beans. Let it simmer until the beans have gone tender. If the stew has turned too thick add more chicken stock and adjust seasoning with cajun seasoning, salt, and black pepper.

Add protein
6

Add the chicken, shrimps, and clams. Add in the sili leaves for five minutes before turning off the heat.

Garnish and serve
7

Serve stew with white rice and top with shredded smoked tinapa and spring onions. Serve with fish sauce on the side.

Notes

Munggumbo