Chicken, Shrimp and Sausage Gumbo
(from cokerlj’s recipe box)
Haven’t tried
Any recipes from my friends at Groomers Seafood are worth trying.
Source: Groomers Seafood
Categories: Seafood
Ingredients
- 1/4 cup canola oil
- 8 ounces smoked sausage
- 2 pounds chicken, skinless chicken thighs
- 1/2 cup flour
- 1/4 cup unsalted butter
- 1 medium green bell pepper diced
- 1 medium onion diced
- 1 cup chopped celery
- 2 teaspoons minced garlic
- 1 14 ounce can tomatoes (chopped)
- 1 to 1/2 pound sliced okra (OPTIONAL)
- 1/2 pound crab legs
- 1 tablespoon Creole seasoning (Tony's)
- 1/2 tablespoon smoked paprika
- 1 tablespoon chicken bouillon powder or 1 cube
- 1 tablespoon thyme (don't like Thyme, maybe marjoram)
- 2 bay leaves
- 6 cups chicken stock
- 1 pound shrimp, peeled and deveined
- 1/4 cup chopped parsley
- 2 green onions chopped (maybe shallots)
- 1 tablespoon gumbo file
- 10 cups cooked rice
Directions
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INFORMATION: Most recipes call for okra (a thickener), the chef intentionally omitted it and replaced it with gumbo file. This serves both as a thickener and adds a distinct flavor to the dish. If you want to use okra I’m thinking you could just toss some in?!
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Lightly season the chicken with salt and pepper. Heat the oil over medium heat in a heavy bottomed Dutch Oven. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, and then remove. Set aside.
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In the same pot, combine melted butter, oil and flour until smooth.
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Cook on medium heat, stirring continuously, for about 20 to 30 minutes or until it turns a rich dark brown color, just like chocolate. Don’t walk away from the stove during this process. It might burn.
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When you have achieved your desired color, remove from stove and let it cool.
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Return the Dutch oven back on the stove. Add the onion, garlic, green pepper and celery and cook for 8 to 10 minutes stirring frequently.
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Then add chicken, sausage, crab legs, creole seasoning, chicken bouillon or cubes, paprika, thyme, bay leaves and let it cook for 5 minutes. Followed by can tomatoes about 6 cups of chicken stock, bring to a boil and let it simmer for about 45 to 50 minutes. (If you choose to add Okra you can add at this time.) Add the shrimp, simmer for 5 more minutes.
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Stir in the file powder, green onions, and chopped parsley.
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Adjust thickness of soup and flavor with broth or water and salt.
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Serve with cooked seasoned rice. Put rice into your soup bowl…pour gumbo over rice. Serve with some Cajun hot sauce if you like it spicy.