Chicken, Shrimp and Sausage Gumbo

(from cokerlj’s recipe box)

Any recipes from my friends at Groomers Seafood are worth trying.

Source: Groomers Seafood

Categories: Haven't Tried, 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)
  • 1/2 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

  1. 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 to thicken look up the Chicken Shrimp and Okra Gumbo recipe in my book.

  2. 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.

  3. In the same pot, combine melted butter, oil and flour until smooth.

  4. 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.

  5. When you have achieved your desired color, remove from stove and let it cool.

  6. 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.

  7. 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. Add the shrimp, simmer for 5 more minutes.

  8. Stir in the file powder, green onions, and chopped parsley.

  9. Adjust thickness of soup and flavor with broth or water and salt.

  10. 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.

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