Chicken, Sausage, and Shrimp Gumbo


Enjoy the taste of Louisiana and learn the secrets to awesome gumbo with this recipe.  Shrimp, sausage, chicken, a dark colored roux, and spices flavor this rich New Orleans stew.  All your relatives will be wanting you to make this for family dinners!


Do you love to eat gumbo?  If so, here’s a recipe that tastes amazing, and includes the techniques and pro tips that chefs use.  Keep reading to find out!


File powder is made from immature dried leaves of the sassafras plant, which is commonly found in the eastern U.S.  It’s often used as a thickening agent in gumbo, and has a unique flavor that can’t be substituted.  However, it shouldn’t be added to the pot of gumbo while it’s cooking because it will make it stringy.  Ideally, allow each guest to stir it into their bowl of gumbo.


Traditionally, you will find the holy trinity (onion, celery, and green pepper), plus garlic.  Fresh or frozen okra is commonly used when it’s not a seafood gumbo, but it all boils down to personal preference.  Some people just don’t like okra because of the slime, texture, or taste.  



Chicken, Sausage, and Shrimp Gumbo
Enjoy the taste of Louisiana and learn the secrets to awesome gumbo with this recipe.  Shrimp, sausage, chicken, a dark colored roux, and spices flavor this rich New Orleans stew.  All your relatives will be wanting you to make this for family dinners!



INGREDIENTS

  • 2 tablespoons olive oil
  • 1 pound chicken breasts
  • sprinkle of salt and pepper
  • 12 ounces Cajun-style Andouille sausage, cut in coins
  • 6 slices smoked bacon, cut in 1/4 inch pieces
  • 3/4 cup lard
  • 1 cup all-purpose flour
  • 1 large onion, chopped
  • 2 celery stalks, chopped
  • 1 green pepper, chopped
  • 1 1/2 tablespoons garlic (roughly 6 cloves)
  • 5 cups seafood or shrimp stock
  • 10 ounces fresh or frozen okra, sliced
  • 4 thyme sprigs
  • 2 bay leaves
  • 1/2 lemon, without seeds
  • 1 pound large shrimp, shelled and deveined
  • hot sauce, to taste
  • sprinkle salt and pepper
  • 1/4 cup fresh parsley (for garnish)

INSTRUCTIONS

  1. Brown the Meat
  2. Heat the olive oil in a heavy-bottomed pot over medium high heat.  Brown the chicken breasts, turning over once.  Once browned, remove from the heat and place on a plate.  Once the chicken has cooled, shred with a fork.
  3. Add the bacon pieces and coined sausage to the pot, and cook until the fat is rendered from the bacon and the sausage is slightly brown.  Remove from the heat and place on a paper towel-lined plate to cool.
  4. Make the Roux
  5. In a 10-inch cast iron skillet, heat the fat (lard) over medium heat, whisk in the flour, and stir constantly until the roux turns a deep copper color, about 45 minutes.  Check out my recipe for making roux for gumbo to get step-by-step photos and many helpful tips on this important step.
  6. Making the Gumbo
  7. Transfer the roux to a heavy-bottomed pot and add the onion, green pepper, and celery.  Stir and cook over medium high heat until it starts to soften, then add the garlic and cook until fragrant.
  8. Pour in the seafood stock and add the sausage, bacon, and shredded chicken.  Stir until well combined, then mix in the sliced okra, fresh thyme, bay leaves, and half a seedless lemon.
  9. Cover and bring the gumbo to a boil, then reduce the heat and simmer for 30 minutes.
  10. Remove the lemon, then add the shrimp, hot sauce, salt, and black pepper.  Stir and cook for 5 more minutes, then adjust seasonings to taste.
  11. Garnish the gumbo with chopped fresh parsley.  Serve over hot rice.




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