chicken/sausage/shrimp gumbo

Name: CHICKEN/SAUSAGE/SHRIMP GUMBO
Prep time: 1 h 30 min
Cook time: 1 h
Yield: 6
Cuisine: Cajun/Creole
Ingredients: 1/2 pound(s) chicken thighs, skinless and boneless; 1/2 pound(s) smoked sausage; 1/2 pound(s) medium raw shrimp, shells on,; 1/2 cup(s) cold water; 1/8 cup(s) creole seasoning, divided; 3 tablespoon(s) vegetable oil; 1/4 cup(s) all-purpose flour; 1/4 cup(s) green bell pepper, small dice; 1/4 cup(s) celery, small dice; 1/4 cup(s) onion, small dice; 1/2 tablespoon(s) minced garlic (or to taste); 4 tablespoon(s) tomato paste; 2 bay leaves; 24 ounce(s) chicken broth, save rest of can; 1/4 teaspoon(s) cayenne pepper (or to your taste); 1 bunch(es) scallions; long grained rice (or as much as you need); file powder to serve on side

3 Pinches

Janice Splaha

North Versailles, PA

Updated on Oct 30, 2023

This recipe takes time, but it is so delicious its worth it. I always have all the ingredients measured and set aside before I start. I use Tony Cachetes Creole Seasoning and the amount you use should be dictated by your taste. I also use Green Onions instead of scallions. I hope you try this dish and that you love it as much as we do,

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prep time 1 Hr 30 Min

cook time 1 Hr

method Stove Top

yield 6 to 8

Ingredients

1/2 pound chicken thighs, skinless and boneless
1/2 pound smoked sausage
1/2 pound medium raw shrimp, shells on,
1/2 cup cold water
1/8 cup creole seasoning, divided
3 tablespoons vegetable oil
1/4 cup all-purpose flour
1/4 cup green bell pepper, small dice
1/4 cup celery, small dice
1/4 cup onion, small dice
1/2 tablespoon minced garlic (or to taste)
4 tablespoons tomato paste
2 bay leaves
24 ounces chicken broth, save rest of can
1/4 teaspoon cayenne pepper (or to your taste)
1 bunch scallions
long grained rice (or as much as you need)
file powder to serve on side

How To Make chicken/sausage/shrimp gumbo

Step 1

measure and set out ingredients.

Step 2

Slice sausage into one inch rounds. Cut Chicken thighs into bite sized pieces. Peel and devein Shrimp, saving shells to make stock.
Step 3

Brown sausages slices and set aside. Season Chicken and Shrimp, in separate bowls with a sprinkle of Creole Seasoning and set aside. (use the amount to your taste)
Step 4

In a small pan add water and shells. Simmer for 15 minutes, covered. remove from heat for another 15 minutes, covered. Strain stock and reserve for later.
Step 5

TO MAKE THE ROUX. In a heavy bottomed pot heat oil over medium/medium low heat..Add the flour, all at once stiring CONSTANTLY with a wooden spoon. Cook until it turns a dark brown color, aprox 20 to 30 minutes. Do not rush by turning up the heat as it will burn very quickly.
Step 6

Add the onion, bell pepper, celery and garlic. Continue constant stirring. Cook until softened, aprox 5 to 10 minutes.
Step 7

Add the Bay leaves. Stir the tomato paste in and cook, stirring for a couple of minutes. Pour the Chicken stock and shrimp stock in and stir until roux is combined.
Step 8

Add the sausage, the remainder of the creole seasoning and the rest of the cayenne pepper. Raise the heat to bring to a soft boil. Boil for 10 minutes.
Step 9

Reduce heat to simmer, add the chicken, cover and simmer for 20 minutes. Check the consistency. You can add a little reserved chicken stock or a little water if you desire. Continue to simmer another 10 to 15 minutes.
Step 10

Add the shrimp and stir. The shrimp will cook quickly As soon as they turn pink, you're ready to serve.
Step 11

TO SERVE. Place a mound of cooked rice in the center of each bowl and ladle the Gumbo over top. Sprinkle some scallions on top. Serve file powder on the side. ENJOY !!
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