Gumbo with Shrimp, Chicken and Sausage Recipe

 Gumbo - Shrimp, Chicken and Sausage

Gumbo is a stew that is popular in the U.S. state of Louisiana and is the official state cuisine. Gumbo consists primarily of a strongly flavored stock, meat or shellfish, a thickener, and the Creole "holy trinity" – celery, bell peppers, and onions. 

We traveled to New Orleans for Mardi Gras in 2014, and we loved all the food and have been making gumbo many times each year since then. This Authentic New Orleans Gumbo is made with a dark roux, vegetables, chicken, sausage, and shrimp, and served over rice.

Ingredients:

1/2 cup of vegetable or peanut oil

1/2 cup flour

1 green pepper, chopped 

med. Onion, chopped

3 celery stalks, chopped

4 garlic cloves, minced

1 Tbsp Cajun seasoning (DIY mixture below)

4 cups chicken or shellfish broth, plus 1 cup water

1 tsp Worcestershire sauce

2 Boneless/Skinless Chicken breast. Cooked and cut into bite-sized pieces.

3 smoked andouille or double smoked sausage, cut into small pieces (Johnsonville Double smoked)

2 lbs or 1 bag shrimp, peeled and deveined, cut into bite-size pieces

3-5 green onions or chives, chopped (optional)

Method

1. Have the holy trinity (onions, green pepper, and celery) chopped and ready. 

2. Put broth and water in a separate pot, on med to heat up as you can't add cold liquid to

your roux. 

3. Make the roux in a thick-bottomed pot/dutch oven. Heat the oil on medium-high heat, for a minute or two. Whisk in flour and lower heat to medium or a little less. Stir almost constantly, making sure to scrape the bottom of the pan as you stir. Cook until the color of peanut butter. Then lower the heat to medium-low and keep cooking and stirring until the roux is the color of an old penny. (Adjust temps if needed, do not want it to burn.) Takes about 15 to 20 mins total.

4. Stir in the holy trinity and increase heat to medium-high. Cook, stirring often, for 5 minutes.

5. Add garlic, and cook for 2 more minutes.

6. Stir in cajun seasoning.

7. Slowly add hot stock/water from the other pot to the roux pot. Stirring constantly while you do so. Never add cold stock to hot roux.

8. Bring gumbo to a simmer and add Worcestershire sauce.

 9.  Stir in heated sausage, chicken and shrimp.  Keep on a low simmer for another half hour. Never add cool items as it will cause your roux to separate.

11. Serve over white rice. Garnish with green onion or chives.

  

 Cajun Spice: 2 tbsp black pepper, 2 tbsp cayenne pepper, 2 tbsp dried thyme, 2 tbsp red pepper flakes, 2 tbsp dried oregano, 4 tbsp salt, 4 tbsp garlic powder and 6 tbsp paprika 

 

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