Creamy Cajun Gumbo
Ingredients:
- 1 package of chicken breast tenderloins
- 1 package of mushrooms
- 1 red onion
- 2 TBSP Garlic
- 1 stick of butter (divided)
- 1/3 cup white cooking wine
- 1 1/2 cup chicken broth
-1 cup heavy whipping cream
- 2 TBSP cornstarch
- 2 handfuls of spinach
- 1 TBSP parsley
- 1 TBSP chives
- 4 Corn on the cob cut into chunks
- granulated garlic
- slap your momma
- pepper
- paprika
- roasted chicken seasoning
Directions:
1. Cut your corn on the cob into chunks, put in a pot of water and boil for 15 minutes or until done.
2. While corn is cooking, cut your chicken tenderloins into inch long pieces. Coat the chicken in a light layer of olive oil and season with paprika, granulated garlic, pepper, salt, roasted chicken seasoning, and slap your momma. (Seasoning measurements are to your hearts content.)
3. Add half a stick of butter to a skillet on medium high heat. Once melted, add your chicken and cook until it starts to crisp/sear. Remove the chicken from the skillet.
4. In the same skillet just used, add another half stick of butter and 2 TBSP minced garlic, cook until fragrent. Add mushrooms and onions, sauté until onions are translucent.
5. Deglaze the pan with 1/3 cup of white cooking wine and let the alcohol cook out for a couple minutes and turn the heat down to medium.
6. Add 1 1/2 cup of chicken broth and stir in 1 cup of heavy whipping cream. Add in your two handfuls of spinch (I like mine shredded for smaller pieces) and let wilt (approx 2 mins.)
7. Add chives, parsley, a generous amount of slap ya momma, red pepper flakes (optional), granulated garlic, pepper and paprika to the sauce and stir. Add 2 TBSP of cornstarch to help thicken the sauce/stew.
8. Add your chicken back to the skillet, coating it in the mixture. Drain your corn pieces and add them to the Gumbo mix as well. Stir making sure all pieces are coated. Best served with yellow rice. Enjoy!
If you're a fan of Cajun cuisine, this Creamy Cajun Gumbo recipe is a fantastic way to bring the deep, savory flavors of the South into your kitchen. One of the things I appreciate about this gumbo is how it balances the creamy texture from the heavy whipping cream and butter with the bold spices, like paprika, granulated garlic, and the distinct "slap your momma" seasoning, which really adds a kick. In my experience, using fresh ingredients like chicken breast tenderloins and mushrooms makes a huge difference in flavor and texture. The step where you deglaze the pan with white cooking wine is essential—it lifts all the flavorful browned bits off the skillet, creating a wonderfully rich base for your gumbo sauce. I also love the addition of corn on the cob chunks and fresh spinach—both add vibrant color and a bit of sweetness and freshness to the dish, making it more than just a stew. When preparing the spinach, lightly shredding it as suggested helps it wilt quickly and integrate nicely into the creamy mixture. One tip I’ve found helpful is to adjust seasoning gradually. Although the recipe calls for generous amounts of seasoning to taste, starting with small quantities and tasting as you go helps avoid overpowering the delicate flavors of the cream and chicken. Serving this gumbo with yellow rice, as recommended, is a perfect choice. The saffron or turmeric in yellow rice complements the gumbo’s bold spices, making each bite a harmonious experience. For anyone looking to try a homemade Cajun dish that’s both comforting and packed with flavor, this Creamy Cajun Gumbo recipe is a must-try. It's also versatile—feel free to swap in other vegetables or proteins according to your preference. Enjoying a bowl on a cool evening feels like a warm hug from Southern tradition.