Northeast Gumbo

Name: Northeast Gumbo
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 4-6
Ingredients: 1/3 c vegetable oil; 1/3 c olive oil; 2/3 c flour; 1-1/2 c chopped onion; 1 c chopped celery; 1 c chopped green pepper; 3 clove garlic, chopped; 1 lb hot italian sausage, cut into 1-inch pieces; 1 lb chicken thighs, cut into 1-inch chunks; 1 Tbsp smoked paprika; 1 can(s) crushed tomatoes, crushed; 3 c chicken stock; 1 Tbsp salt; 1/4-1/2 tsp cayenne pepper, to taste; 2 tsp dried basil; 1 lb zucchini cut into 3/4-inch chunks; 1 lb bay scallops; 1/2 c chopped italian parsley; cooked white rice

By Daune (pronounced "Dawn") Browne
@vavavoom

A northeastern version of the famous gumbo that's a New Orleans special. Of course this one doesn't have any okra in it!

Rating:

★★★★★ 1 vote5

Comments:

3 Comments

Serves:

4-6

Prep:

30 Min

Cook:

2 Hr

Ingredients

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1/3 c

vegetable oil
1/3 c

olive oil
2/3 c

flour
1-1/2 c

chopped onion
1 c

chopped celery
1 c

chopped green pepper
3 clove

garlic, chopped
1 lb

hot italian sausage, cut into 1-inch pieces
1 lb

chicken thighs, cut into 1-inch chunks
1 Tbsp

smoked paprika
1 can(s)

crushed tomatoes, crushed
3 c

chicken stock
1 Tbsp

salt
1/4-1/2 tsp

cayenne pepper, to taste
2 tsp

dried basil
1 lb

zucchini cut into 3/4-inch chunks
1 lb

bay scallops
1/2 c

chopped italian parsley
·

cooked white rice

How to Make Northeast Gumbo

Step-by-Step

Chop onions, celery, green pepper and garlic. Set aside. Cut sausage. Set aside. Rub chicken with paprika and season with salt and pepper to taste. Cut chicken into chunks. Set aside.
Combine oils and flour in a Dutch oven or in a heavy saucepan and whisk until thoroughly mixed. Over low heat, cook roux until the color of peanut butter--about 12-15 minutes. Whisk every 20 seconds so it won't burn.
Turn heat to medium and add onion, celery and green pepper to roux. Stir well and often and cook about 6 minutes.
Stir in sausage and garlic and cook until sausage is browned, about 4 minutes. Stir in chicken chunks. Turn heat to medium high and add tomatoes, chicken stock, salt, cayenne and basil. Bring to light boil, reduce heat and simmer 45 minutes.
Add zucchini and simmer 30 minutes. Return gumbo to light boil and add scallops. Cook 5 minutes and turn off heat. Stir in parsley and serve over rice.