Tuesday, April 21, 2009

Chicken ,Sausage and Shrimp Gumbo

1/2 cup of cooking oil
6 Chicken Thighs,skin removed
1 lb Sausage(pref. Andouille)chopped
1 1/2 cups of all purpose flour
2 cups of chopped onions
1 1/2 cups of chopped bell pepper
and celery
1 1/2 teaspoons of minced garlic
2 bay leaves
2 sprigs of thyme
1 teaspoon cayenne pepper
3 1/2 quarts of chicken stock
Creole seasoning to taste
1 lb of shrimp(deveined and peeled)
Hot cooked rice(white or brown)
file powder(optional)
sliced scallions(optional)

Season chicken with salt and pepper and let stand for 30 minutes. Heat the oil in a pot over high heat. Carefully add chicken to the pot and sauté until browned on both sides about 6 minutes per side. When browned remove from pot. Add sausage and quickly sauté for about 5 minute’s total, remove. Add flour to the oil adjust the heat to medium high in order not to overcook the roux. Stir constantly for twenty minutes to achieve a peanut butter color or longer for a chocolate colored roux (my personal favorite). This step is important because a roux will absorb the flavor so be careful not to burn it. Remove from heat to stop the cooking process and add the onions thru the cayenne pepper. Adjust the heat to low, cook over low heat until vegetables are soft about 15 minutes. Add the stock slowly and season with Creole seasoning. Taste and continue to adjust seasoning you may also want to add some Louisiana hot sauce. Add the chicken and the sausage to the pot and simmer on low for 40-45 minutes. Remove chicken and take the meat off the bone and return to the pot with shrimp and simmer for ten minutes. Recheck seasonings serve with rice. Garnish with scallions and filé powder, enjoy.


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