Blackstone Gumbo Stir Fry with Cajun Cream
This Blackstone Gumbo Stir Fry with Cajun Cream Sauce is inspired by one of my favorite Disney movies, The Princess and the Frog.
It’s a non-traditional gumbo without the broth, but I made it decadent with a delicious cream sauce over top.
Of course we still served it over rice, and with a lemon wedge to bring a little bright freshness.
How to make Blackstone Gumbo Stir Fry with Cajun Cream Sauce
First, put some heavy cream, butter, Dijon mustard, Cajun seasoning, and hot sauce in a medium skillet.
Place the skillet on your griddle or stovetop over high heat.
Once it starts bubbling, reduce the heat to medium and simmer for 10 minutes.
Watch carefully and stir several times, if it bubbles too much at first remove from heat for a moment.
I placed my skillet on the griddle on high, once it started bubbling I scooted it to the corner, lowered heat to medium, and cooked the gumbo stir fry at the same time as the sauce.
I added my veggies first and cooked them for 3 minutes before adding the sliced sausage and chicken.
Then season with your favorite Cajun seasoning blend.
And cook it all together on the griddle for about 5 to 7 minutes.
Add shrimp, lots of minced garlic, chicken bouillon, and parsley.
And cook everything together for 3 to 4 more minutes, mixing with your spatulas a few times.
Serve this deliciousness over cooked rice with the Cajun cream sauce drizzled over top, and a lemon wedge.
I loved this Blackstone Gumbo Stir Fry with Cajun Cream Sauce even more than traditional gumbo 🙂
I sure hope you guys give this one a try!
If you like Blackstone Gumbo Stir Fry with Cajun Cream, you might also like these recipes…
Blackstone Beef Stew Stir Fry
Blackstone French Onion Beef and Noodles
And Blackstone Griddle Shrimp Boil
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Blackstone Gumbo Stir Fry with Cajun Cream
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- 1 pint heavy cream
- 2 tablespoons butter
- 2 tablespoons Dijon mustard
- Cajun seasoning blend of choice (to taste)
- hot sauce of choice (to taste)
- cooking oil of choice
- 1 green bell pepper sliced
- 1 yellow bell pepper sliced
- 1 yellow onion sliced
- 3 ribs celery diced
- 1 pint grape tomatoes
- 1 pound Andouille sausage sliced
- 1 pound chicken thighs or breasts diced
- 1 pound jumbo shrimp peeled and deveined
- 6 to 8 cloves garlic minced
- 1 tablespoon Better Than Bouillon (I used Chicken flavored)
- 1 cup fresh parsley (plus more for garnish)
- For serving: rice, lemon wedges
Instructions
- Put the heavy cream, butter, Dijon mustard, Cajun seasoning, and hot sauce in a medium skillet. Place the skillet on your griddle or stovetop over high heat. Once it starts bubbling, reduce heat to medium and simmer for 10 minutes. Watch carefully and stir several times, if it bubbles too much at first remove from heat for a moment. Note: I placed my skillet on the griddle on high, once it started bubbling I scooted it to the corner, lowered heat to medium, and cooked the gumbo stir fry at the same time as the sauce.
- Preheat your griddle to medium heat. Add the peppers, onions, celery, and tomatoes. Cook 3 to 4 minutes, mixing with spatulas.
- Add sausage and chicken along with Cajun seasoning and hot sauce. Cook everything together for 5 to 7 minutes.
- Add shrimp, garlic, bouillon, and parsley. Cook everything together for 3 to 4 more minutes.
- Serve over rice with the cream sauce, lemon wedges, and more parsley.
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