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import Admonition from '@theme/Admonition'
import Tabs from '@theme/Tabs';
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# Chicken, Sausage, and Shrimp Gumbo

<Tabs>
  <TabItem value="photos" label="Photos" default>
    A dish with Cajun and Creole roots made with chicken, sausage, and shrimp.

    ![image](@site/docs/static/img/not-found.svg)
  </TabItem>

  <TabItem value="ingredients" label="Ingredients">
    ## Main Ingredients
    ```text title="Ingredients"
    1 cup all-purpose flour
    1 cup vegetable oil (plus 1 tablespoon)
    3 ribs celery, diced
    2 large yellow onions, diced
    2 large green bell peppers, seeded and diced
    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
    ```

    <Admonition type="info" title="About the Roux">
      <p>
        A dark roux adds deep flavor but can burn easily. Stir constantly over low heat.
      </p>
    </Admonition>
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  <TabItem value="instructions" label="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.

    <Admonition type="info" title="Keeping the Roux from Burning">
      <p>
        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.
        In the beginning you can check for bubbles on the surface to indicate it's time to stir, but as the roux darkens that indicator is less prevalent.
      </p>
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  <TabItem value="uses" label="Serving Suggestions">
    <p>Tips for Serving:</p>
    <ul>
      <li>Serve over white rice.</li>
      <li>Add hot sauce or file powder for extra depth.</li>
      <li>Pairs well with crusty bread or cornbread.</li>
    </ul>
  </TabItem>

  <TabItem value="references" label="References">
    [Original Recipe](https://southernbite.com/chicken-sausage-and-shrimp-gumbo/)
  </TabItem>
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