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83 lines
3.6 KiB
Plaintext
83 lines
3.6 KiB
Plaintext
---
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sidebar_position: 4
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---
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import Admonition from '@theme/Admonition'
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import Tabs from '@theme/Tabs';
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import TabItem from '@theme/TabItem';
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# Chicken, Sausage, and Shrimp Gumbo
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<Tabs>
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<TabItem value="photos" label="Photos" default>
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A dish with Cajun and Creole roots made with chicken, sausage, and shrimp.
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</TabItem>
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<TabItem value="ingredients" label="Ingredients">
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## Main Ingredients
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```text title="Ingredients"
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1 cup all-purpose flour
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1 cup vegetable oil (plus 1 tablespoon)
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3 ribs celery, diced small
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2 large yellow onions, diced small
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2 large green bell peppers, seeded and diced small
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5 cloves garlic, minced
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2 teaspoons creole seasoning
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6 to 8 cups chicken stock
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2 bay leaves
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1 teaspoon dried thyme
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2 (14-ounce) cans diced tomatoes
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1 pound andouille or cajun smoked sausage, sliced
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6 cups shredded cooked chicken*
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1 pound okra, trimmed and chopped** ((frozen works, too))
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salt
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pepper
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1 pound large shrimp, peeled and deveined***
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cooked white rice, sliced green onion, and hot sauce for serving
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```
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<Admonition type="info" title="About the Roux">
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<p>
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A dark roux adds deep flavor but can burn easily. Stir constantly over low heat.
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</p>
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</Admonition>
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</TabItem>
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<TabItem value="instructions" label="Instructions">
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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.
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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.
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3. Add the **garlic** and **creole seasoning** and cook for about 1 minute or until the **garlic** is fragrant.
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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.
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5. At the same time, in a large skillet, heat 1 tablespoon of **oil**, add the sliced **sausage** and brown.
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6. Once the gumbo has simmered, add the cooked **sausage** and shredded **chicken**. Stir to combine.
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7. Add the **okra** and simmer uncovered for an additional 30 to 45 minutes or until thickened.
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8. Add additional **broth**, if desired. Spoon away any excess grease that may accumulate on the top. Remove the **bay leaves**.
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9. Once cooked, remove from the heat and stir in the **shrimp**. The hot stock will cook the **shrimp** through in about 5 minutes.
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<Admonition type="info" title="Keeping the Roux from Burning">
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<p>
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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.
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If bits get stuck to the bottom, they will burn and the roux will be ruined; you can confirm this by tasting it.
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The roux should be a dark brown color and have a nutty aroma.
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</p>
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</Admonition>
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</TabItem>
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<TabItem value="uses" label="Serving Suggestions">
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<p>Tips for Serving:</p>
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<ul>
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<li>Serve over white rice.</li>
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<li>Add hot sauce or file powder for extra depth.</li>
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<li>Pairs well with crusty bread or cornbread.</li>
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</ul>
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</TabItem>
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<TabItem value="references" label="References">
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[Original Recipe](https://southernbite.com/chicken-sausage-and-shrimp-gumbo/)
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</TabItem>
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</Tabs>
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