Recipes
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Chicken, Shrimp, and Sausage Gumbo
Ingredients:
- 3 lbs chicken legs and thighs cut up and
deboned - 1 lb andouille or smoked sausage cut into
chunks - 1 lb fresh peeled and deveined shrimp (or
fresh frozen) - Optional, you can add 1 pt shucked oysters
- 1/3 cup cooking oil
- 1/3 cup all-purpose flour (do NOT use self-
rising flour) - 1 large chopped onion
- 1/2 cup chopped green pepper
- 4 cloves garlic minced or pressed
- 1/2 tsp ground black pepper
- 1/2 tsp ground red pepper
- 4 cups hot water
- File gumbo powder (if you add this before
serving, it becomes stringy) - Okra (optional)
- French bread
- Tobasco Sauce
If you don't want to try to make the roux, buy a mix
ahead of time. In a 10 qt pot heat oil over medium
high heat. Add flour, stirring constantly (if you stop,
it will burn). Roux should be a dark reddish brown.
Quickly stir in onions, green pepper, garlic, red and
black pepper. Add cut up chicken. Continue to stir
for about 5 minutes, browning the vegetables and
chicken. Stir in the hot water. Bring to a boil.
Reduce heat, cover, and simmer for about 30 to 40
minutes. Uncover and add sausage (and okra).
Cook for about 20 minutes. Add the shrimp (and
oysters) and cook for another 5 minutes. Remove
from heat. Skim off fat from surface. Serve with rice,
French bread and Tobasco sauce.
Makes 6 to 8 servings.
ahead of time. In a 10 qt pot heat oil over medium
high heat. Add flour, stirring constantly (if you stop,
it will burn). Roux should be a dark reddish brown.
Quickly stir in onions, green pepper, garlic, red and
black pepper. Add cut up chicken. Continue to stir
for about 5 minutes, browning the vegetables and
chicken. Stir in the hot water. Bring to a boil.
Reduce heat, cover, and simmer for about 30 to 40
minutes. Uncover and add sausage (and okra).
Cook for about 20 minutes. Add the shrimp (and
oysters) and cook for another 5 minutes. Remove
from heat. Skim off fat from surface. Serve with rice,
French bread and Tobasco sauce.
Makes 6 to 8 servings.
