Saturday, February 21, 2009

Chicken, Andouille, and Shrimp Gumbo

I made gumbo today, it was very tasty.

Chicken, Shrimp, and Andouille Sausage Gumbo

This is a recipe for feeding a lot of people or for lots of leftovers. It fills up a 4 Qt slow Cooker to the brim. Keep this in mind if you're not planning on a feast.

3 Cups Chicken Stock
5 Cups Water
2 Green Peppers
2 Large Onions
2 Celery Stalks
4 Cloves Garlic
1/2 lb Okra
3/4 Tbsp Cayenne Pepper, or more if you like more heat
3 Cooked Chicken Breasts
1 lb Andouille Sausage
1 lb Cooked Shrimp, deveined and tails off
1 3/4 Cup Flour
1 Cup Olive Oil
1/2 Cup Green Onion, chopped
Salt and Pepper, to taste
Cooked White Rice


- Veggies
2 Bell Peppers, finely chopped
2 Celery Stalks, finely chopped
2 Large Onions, finely chopped

4 cloves garlic, chopped
1/2 lb okra sliced (not added in this dish as it is unavailable around here at this time)

Green Onion, chopped ~ 1/2 cup

- Meat
1 lb Cooked Andouille Sausage Sliced, 1/2" slices
1 lb Cooked Shrimp, deveined and tails off
3 Cooked Chicken Breasts, diced

In the slow cooker, add one half of the stock on high and cover.

Heat medium saucepan over medium heat
Add oil
When heated, add flour (add a pinch of flour to oil, if it bubbles, it is heated)

Whisk every 15 seconds or so, for 35-45 minutes
35 minutes should produce a lighter brown roux, 45 minutes should produce a chocolate color mixture that is very thin.
Do not leave the roux unattended during this process, if you burn the roux, you have to start over from the beginning.
When the roux is done (dark and thin) add the onion, celery, and bell pepper.
Cook until the onion turns clear.

Slow Cooker
Add the other half of the stock to the roux in small increments to keep the temperature from dropping too much.
Pour into the slow cooker.

Add the water, garlic, the spices, the chicken, and the sausage to the cooker.
Put the cooker on low, to cook throughout the day. Or put the cooker on high, and cook for 4-6 hours. About an hour before serving, add the Okra and the Shrimp.

In a gumbo bowl, or a deep enough vessel, mound 1-1/14 cup of rice in the bottom.
Ladle the gumbo over the rice and serve.
I always add plenty of Tabasco to my gumbo.


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