chicken/sausage/shrimp gumbo
This recipe takes more time than I usually devote to a dish, but my oh my, it is so delicious it’s worth it. I have all the ingredients measured out before I start. I use Tony Cachetes Creole seasoning and the amount listed in the ingredients is a suggestion, use the amount to satisfy the spiciness you want. I do not serve the file powder on the side. Again, your choice. I also use green onions instead of scallions. I hope you try the recipe and that you’ll love it as much as we do.
prep time
1 Hr 30 Min
cook time
1 Hr
method
Stove Top
yield
6 serving(s)
Ingredients
- 1/2 pound smoked sausage
- 1/2 pound chicken thighs, skinless and boneless
- 1/2 pound medium sized shrimp, raw, 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 onions, small dice
- 1/2 tablespoon minced garlic (or to taste)
- 4 tablespoons tomato paste
- 2 bay leaves, dried
- 24 ounces chicken broth
- 1/4 teaspoon cayenne pepper (more or less to taste)
- 1 bunch scallions
- long grained rice (as much as you think you’ll need)
- file powder to serve on side
How To Make chicken/sausage/shrimp gumbo
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Step 1Slice sausage into 1/2 inch slices. Cut chicken thighs into bite-size pieces. Peel and devein shrimp. SAVE SHELLS TO MAKE STOCK.
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Step 2Brown Sausage slices and set aside. In a small pan add water and shrimp shells. Simmer for 15 minutes, covered. Remove from heat and let set another 15 minutes, covered. Strain stock and reserve for later.
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Step 3Season chicken and shrimp, separately with a sprinkle of creole seasoning, set aside
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Step 4TO MAKE THE ROUX. in a heavy bottom pot, heat oil over medium/medium low heat. Add the flour all at once stirring 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. It will burn very quickly.
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Step 5Add the onion, bell pepper, celery and garlic. Continue the constant stirring. Cook until softened. aprox 5 to 10 minutes.
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Step 6Add the bay leaves. Stir in the tomato paste and cook, stirring for a couple of minutes. Pour the chicken stock and shrimp stock in a stir until the roux is combined.
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Step 7Add the sausage, the remainder of the creole seasoning and the cayenne pepper. Raise the heat to bring to a soft boil. Boil for 10 minutes.
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Step 8Reduce heat to simmer. Add the uncooked chicken, cover and simmer for 20 minutes.
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Step 9Check the consistency. You can add a little broth or a little water now if needed.
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Step 10Continue to simmer another 10 to 15 minutes.
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Step 11Add the shrimp and stir. The shrimp will cook quickly. As soon as they turn pink, you’re ready to serve.
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Step 12TO SERVE Place a mound of cooked rice in the center of each bowl and ladle the Gumbo over.
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Step 13Sprinkle some scallions on top. Serve File powder on the side. ENJOY !!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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