mirror of
https://github.com/runyanjake/cooking.git
synced 2026-03-26 01:43:17 -07:00
78 lines
3.3 KiB
Plaintext
78 lines
3.3 KiB
Plaintext
---
|
|
title: "Chicken, Sausage, and Shrimp Gumbo"
|
|
slug: "gumbo"
|
|
date: "2026-02-10"
|
|
lastUpdated: "2026-02-10"
|
|
category: "cajun"
|
|
tags: ["cajun", "stew"]
|
|
cookTime: 150
|
|
prepTime: 20
|
|
servings: 12
|
|
author: "jake"
|
|
description: "A dish with Cajun and Creole roots made with chicken, sausage, and shrimp."
|
|
featured: false
|
|
display: true
|
|
displayPhoto: ""
|
|
---
|
|
|
|
<RecipeCard>
|
|
|
|
## Photos
|
|
|
|
|
|
*Image Coming Soon*
|
|
|
|
## Ingredients
|
|
|
|
- 1 cup all-purpose flour
|
|
- 1 cup vegetable oil (plus 1 tablespoon)
|
|
- 3 ribs celery, diced small
|
|
- 2 large yellow onions, diced small
|
|
- 2 large green bell peppers, seeded and diced small
|
|
- 5 cloves garlic, minced
|
|
- 2 teaspoons creole seasoning
|
|
- 6 to 8 cups chicken stock
|
|
- 2 bay leaves
|
|
- 1 teaspoon dried thyme
|
|
- 2 (14-ounce) cans diced tomatoes
|
|
- 1 pound andouille or cajun smoked sausage, sliced
|
|
- 6 cups shredded cooked chicken*
|
|
- 1 pound okra, trimmed and chopped** ((frozen works, too))
|
|
- salt
|
|
- pepper
|
|
- 1 pound large shrimp, peeled and deveined***
|
|
- cooked white rice, sliced green onion, and hot sauce for serving
|
|
|
|
## Instructions
|
|
|
|
1. In a large dutch oven, heat **vegetable oil** over low heat. Add **flour** and stir essentially constantly until the roux becomes dark brown. This can take between 30-60 mins depending on the stove.
|
|
2. Place the dutch oven with the finished roux over medium heat and add **celery**, **onion**, and **bell pepper**. Cook for 8 to 10 minutes, stirring frequently, until the vegetables have softened and the **onions** are translucent.
|
|
3. Add the **garlic** and **creole seasoning** and cook for about 1 minute or until the **garlic** is fragrant.
|
|
4. Gradually add **chicken stock**, **bay leaves**, and **thyme** and undrained **tomatoes**. Stir to combine. Add **salt**, **pepper**, and additional **creole seasoning** to taste. Bring to a boil, reduce to a simmer and cook uncovered for about 45 minutes, stirring occasionally.
|
|
5. At the same time, in a large skillet, heat 1 tablespoon of **oil**, add the sliced **sausage** and brown.
|
|
6. Once the gumbo has simmered, add the cooked **sausage** and shredded **chicken**. Stir to combine.
|
|
7. Add the **okra** and simmer uncovered for an additional 30 to 45 minutes or until thickened.
|
|
8. Add additional **broth**, if desired. Spoon away any excess grease that may accumulate on the top. Remove the **bay leaves**.
|
|
9. Once cooked, remove from the heat and stir in the **shrimp**. The hot stock will cook the **shrimp** through in about 5 minutes.
|
|
Every 15 seconds or so precipitate will form in the roux, which you need to scrape off the bottom. A whisk is a pretty good tool for this.
|
|
If bits get stuck to the bottom, they will burn and the roux will be ruined; you can confirm this by tasting it.
|
|
The roux should be a dark brown color and have a nutty aroma.
|
|
|
|
## Notes
|
|
|
|
### About the Roux
|
|
- A dark roux adds deep flavor but can burn easily. Stir constantly over low heat.
|
|
|
|
### Keeping the Roux from Burning
|
|
- Every 15 seconds or so precipitate will form in the roux, which you need to scrape off the bottom. A whisk is a pretty good tool for this.
|
|
|
|
If bits get stuck to the bottom, they will burn and the roux will be ruined; you can confirm this by tasting it.
|
|
|
|
The roux should be a dark brown color and have a nutty aroma.
|
|
|
|
## References
|
|
|
|
- Reference Recipe **[HERE](https://southernbite.com/chicken-sausage-and-shrimp-gumbo/)**
|
|
|
|
</RecipeCard>
|