Gumbo
3 andouille sausage links
1 1/2 lbs chicken breast or tenders
1 lb shrimp 31-35 count
1/2 cup oil plus 1 tablspoon
1/2 cup flour plus 1 tablspoon
1 cup green bell pepper
1 cup yellow onion
1 cup celery
3 cloves garlic
1 bay leaf
2 tablespoons creole seasoning (located in sauces ect. tab)
8 cups chicken stock
1 tablspoon file powder
Prep 1 hr
Cook 1 hr
8 Servings
Skill Level Intermeidiate
Cook Sausage on grill or in a skillet, slice up and set aside.
Cut chicken into cubes and toss in creole
seasoning.
Add 1 tablespoon flour to a plastic bag and toss
coating the chicken .
In a pre-heated pan add 1 tablespoon oil
then add your coated chicken. Stiring occasionally
cook until browned. Set aside.
Peel and devain shrimp by cutting along the back side
of shrimp. (Save shrimp shells for Stock by freeezing
them in a freezer or vacuum seal bag).
Be sure to get it all! Yikes
Cut an onion in half then turning it on the flat side
cut off ends. Make vertical cuts throughout.
Then cut horizontally.
Do the same to celery.
Discard stem, inner white flesh as well as
seeds.
Using same technique as onion, cut pepper
into similar pieces.
In same pan chicken was cooked add
oil then flour. Cook over medium low heat.
Stirring every 8-10 sec allow Roux to cook
to a dark brown.
Add bell peppers,onion and celery aka
Holy Trinty
Add garlic and stir well.
Add 8 cups chicken stock and
bay leaf
You'll notice your gumbo
start to thicken, stir
accasionally.
Add sausage and chicken to mixture.
Then give it a good stir. Let cook
on medium low heat
1 hr.
Add shrimp and file right before serving. Serve with white
or brown rice. If you like it Hot add more ceyanne!
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