"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Shrimp, Chicken, and Andouille Gumbo Recipe

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This recipe for Shrimp, Chicken, and Andouille Gumbo, by , is from The Rice Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Michelle Rice
Added: Tuesday, April 28, 2009


1 cup vegetable oil
1 cup all purpose flour
6 large onions, chopped (about 12 cups)
6 red bell peppers, seeded, chopped (about 7 cups)
8 celery stalks, chopped (about 3 cups)
16 garlic cloves, chopped
1 tsp. cayenne pepper
1 cup dry white wine
1/2 cup chopped fresh thyme
6 bay leaves
2-28 ounce cans diced tomatoes with juice
4-8 ounce bottles clam juice
4 cups low-salt chicken broth
4 pounds andouille sausage, cut crosswise into 1/2-inch thick slices
3 pounds skinless boneless chicken thighs, cut into 1-inch cubes
2-16 ounce packages sliced frozen okra
4 pounds peeled deveined medium shrimp
minced fresh parsley
steamed rice

Heat oil in heavy 13-quart pot over medium-high heat until very hot and almost smoking. Add flour and stir constantly until mixture is dark reddish brown, about 5 minutes. Add chopped onions, chopped bell peppers, and chopped celery and cook until onions are soft and brown, stirring frequently, about 20 minutes. Add garlic and cayenne and stir 2 minutes. Add wine, thyme, and bay leaves; bring to boil, stirring occasionally. Add tomatoes with juice, clam juice, broth, sausage, and chicken; simmer until chicken is cooked through, about 15 minutes. Add okra and simmer until tender, about 10 minutes.
Do ahead: Gumbo base can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Bring base to simmer before continuing.
Add shrimp to pot and cook shrimp until just opaque in center, stirring often, about 5 minutes. Season gumbo to taste with salt and pepper. Garnish with minced parsley and serve with steamed rice alongside.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
We enjoyed this for the first time up in Vermont after Christmas 2006. Almost everyone went to the mountain for the day and this made an easy and delicious dinner that night.




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