Chicken, Shrimp and Sausage Gumbo
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Chicken, Shrimp and Sausage Gumbo

Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Total time

1

hour 

10

minutes

Ingredients

  • 1 cup Vegetable Oil ( Plus 1 TBSP)

  • 1 cup AP Flour

  • 3 ribs of Celery, diced

  • 2 large Yellow Onions, diced

  • 2 large Green Bell Peppers, seeded and diced

  • 5 cloves of Garlic, minced

  • 2 TSP Creole Seasoning

  • 6-8 cups Chicken Stock

  • 3 Bay Leaves

  • 2 large twigs of Thyme, fresh

  • 2 can of Diced Tomatoes (14-oz cans)

  • 1 lb Cooked Shrimp, de-turded.

  • 1 lb Smoked Andouille Sausage

  • 6 cups shredded Cooked Chicken

  • 1 LB Okra (fresh or frozen)

  • 1/4 TSP Cayenne Pepper

  • 1/2 TSP Filé Powder*

  • 3 Green Onions, sliced

Directions

  • In a large Dutch Oven, add 1TBSP of Oil and sautee the Sausage slices. Remove sausage, set aside
  • Add 1 cup Oil to the Dutch over, along with Flour. With this, stirring constantly, you will make a beautiful roux. This will take up to an hour! DO not rush this step. Your roux is ready when it is around the colour of chocolate
  • Add onion, bell pepper, and celery and season lightly with salt. Cook over medium-high heat, stirring and scraping, until softened, about 10 minutes; lower heat to medium if any of the ingredients threaten to scorch.
  • Stir in garlic, cayenne, and a generous amount of black pepper and cook, stirring, for 2 minutes longer.
  • Add stock, bay leaves, and thyme. Season lightly with salt. Bring to a gentle simmer, then allow to cook uncovered, stirring occasionally, for 1 hour. Add okra, if using, along with sausage, shrimp and shredded chicken, and gently simmer, uncovered, for 1 hour longer. Skim any fat from the surface as it accumulates.
  • Remove from heat and add filé powder, if using, stirring well to break up any small lumps. Season gumbo with salt. Discard thyme sprigs and bay leaves.
  • Serve gumbo with warm rice, sprinkling sliced scallions on top of each bowl. Pass hot sauce at the table, as well as filé powder, if desired, to lightly shake on top of each serving of gumbo and rice.

Notes

  • In my opinion, Okra is optional. Okra and file powder both act as thickeners, so be careful not to add too much.
  • “Grace in the Kitchen” in Ottawa sells Filé Powder