Just Gumbo

Just Gumbo

Getting ready for Fat Tuesday, I started looking for recipes and found this one. You can use comparable amounts of Crawfish or Shrimp. We have a member of our family that is allergic to shellfish so we add it after we have ladled out her portion. This makes a lot of Gumbo, Cher!..

 

 

 

Ingredients:

  • ¼ cup canola oil
2 pounds chicken skinless and boneless chicken thighs
  • 
8 oz Andouille sausage
  • ¼ cup unsalted butter
  • 
½ cup flour
Cajun Holy Trinity with da Pope: 1 medium onion dice; 1 medium green bell pepper diced and 1 cup chopped celery (about 3 sticks) ; 2 teaspoons minced garlic (da pope!)
  • 1/2 to 1 tablespoon Creole seasoning
  • ½ tablespoon smoked paprika
  • 1 tablespoon thyme fresh or dried
  • 2 bay leaves
  • 1 14- oz can tomatoes ( or fresh, chopped)
  • 6 cups chicken stock (sub with water)
  • 1 pound shrimp or mudbugs or crab legs (optional)
  • 2-4 cups chopped okra
  • 1 tablespoon gumbo file
  • 2 green onions, chopped small
  • 2 Tbs chopped parsley

Directions:

  1. Lightly season the chicken with salt and pepper. Heat the oil over medium heat in a heavy bottomed Dutch Cook the chicken until browned on both sides. Remove and chop into bite sized chunks.
  2. Cook sausage until browned, remove and set aside with chicken.
  3. Make your roux. Melt the butter and whisk in oil and flour until smooth. Cook on medium heat, stirring continuously, for about 20-30 minutes or until your roux turns a rich dark brown color – just like chocolate. Remove from stove and let it cool.
  4. Add cajun trinity and da pope and cook for 8- 10 minutes until softened. Add roux stirring frequently until all are coated.
  5. Return chicken and sausage to the pan and mix. Add creole seasoning, paprika, thyme, bay leaves and let it cook for ~5 minutes.
  6. Add the tomatoes and about 6 cups of chicken stock, bring to a boil and let it simmer for about 45 – 50 minutes.
  7. Add okra for the last 15 minutes or so until they are just tender.
  8. Stir in file powder, green onions, and chopped parsley.
  9. Set aside non-seafood portions.
  10. Add seafood, simmer for 5 more minutes until the shrimp are pink.
  11. Adjust thickness soup and flavor with broth or water and salt.