Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

northeast gumbo

(1 RATING)
48 Pinches 1 Photo
vavavoom avatar
Calais, ME
Updated on Oct 29, 2012

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

prep time 30 Min
cook time 2 Hr
method ---
yield 4-6 serving(s)

Ingredients

  • 1/3 cup vegetable oil
  • 1/3 cup olive oil
  • 2/3 cup flour
  • 1-1/2 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped green pepper
  • 3 cloves garlic, chopped
  • 1 pound hot italian sausage, cut into 1-inch pieces
  • 1 pound chicken thighs, cut into 1-inch chunks
  • 1 tablespoon smoked paprika
  • 1 can crushed tomatoes, crushed
  • 3 cups chicken stock
  • 1 tablespoon salt
  • 1/4-1/2 teaspoon cayenne pepper, to taste
  • 2 teaspoons dried basil
  • 1 pound zucchini cut into 3/4-inch chunks
  • 1 pound bay scallops
  • 1/2 cup chopped italian parsley
  • - cooked white rice

How To Make northeast gumbo

  • Step 1
    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.
  • Step 2
    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.
  • Step 3
    Turn heat to medium and add onion, celery and green pepper to roux. Stir well and often and cook about 6 minutes.
  • Step 4
    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.
  • Step 5
    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.
  • 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!

Discover More

Comment & Reviews

ADVERTISEMENT
Just A Pinch Sweepstakes