Ingredients: |
Ingredients: 1 package chicken thighs (6 to 8 per package)
1 cup flour
1 package smoked sausage
1 pound raw cleaned shrimp
1 pint oysters
1 pound blue crab if available (otherwise, use 6 small cans of crab meat)
3 sticks butter
1 tsp. olive oil
2 1/2 cups flour
1 Tbs. file (sassafras powder, available in either the Cajun or seafood section of your store)
2 medium yellow onions, diced
12 cloves of garlic, finely diced
2 green bell peppers
1/2 of an entire stalk of celery, diced
1 8 ounce can of diced tomatoes
1 medium-size package of frozen, chopped okra
6 cans of chicken broth
salt and pepper to taste
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Directions: |
Directions:Dredge chicken thighs, skin on, in flour. Salt and pepper them. Fry thighs in 1 1/2 sticks of butter and the oil until brown. When a knife inserted close to the bone allows juices to run clear, remove chicken to a platter. When cool, shred the chicken into chunks.
Slice the sausage into 1/2 inch discs, and cook them in the pan in which the chicken was cooked. Add the remaining seafood and stir to cook for 3 to 4 minutes until the shrimp turns pink, and the oysters are firm. Do not cook the seafood too long, or it will come out the texture of rubber.
Again, in the chicken and sausage drippings, make a roux, a flour-based thickener. On medium-low heat, so as not to burn the drippings, add the remaining 1 1/2 sticks of butter, and when melted, add small amounts of lour, and whisk continuously until the flour is incorporated in the mixture and it begins to thicken and turn a milk chocolate color.
Add the chicken broth and whisk more so the roux and broth blend. Then add the onion, garlic, celery, and green bell pepper. Bring the broth and roux mixture almost to a boil. Allow the vegetables to cook until tender, and finally add the file and tomatoes. Last of all, add the meat and seafood. Enjoy! |
This recipe for CHICKEN AND SEAFOOD GUMBO is from