Shrimp, Chicken, and Andouille Gumbo Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 stewing hen (or 1 grocery store roasted hen, plus a box of chicken stock)
1 green bell pepper, chopped
1 large yellow onion, chopped
celery to make 3/4 cup, chopped
1 pound good Andouille sausage, chopped
1 pound frozen shrimp, peeled
1 teaspoon garlic powder
1 14 ounce can chopped tomatoes, with juice
1 package frozen chopped okra
3/4 cup plain white flour
3.4 cup vegetable oil (prefer peanut)
1 packet condensed chicken stock
extra box of chicken stock if needed
Spice mix: 1-2 bay leaves, 1 teaspoon black pepper, 1 teaspoon white pepper, 1/2 teaspoon cayenne pepper, 3/4 teaspoon ground oregano, 1 1/2 teaspoons salt
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Directions: |
Directions:1. Prepare all the ingredients. Chop the "Trinity," (green pepper, onion, and celery), and place together in a bowl, handy. Measure the spices into a small bowl. Chop the Andouille and place into a bowl. Cover the chicken with water and let it simmer for an hour or until "fall off the bone" tender (could slow cook over-night, or pressure cook). Saute the okra in a small amount of oil just until tender. Debone the chicken, setting the chopped meat aside with the Andouille. Strain the broth and reserve it.
2.Make the roux, using the equal parts plain flour and oil in a large, heavy, pot capable of holding the entire recipe. Over medium-high heat, whisking constantly and carefully. take it down to at least a dark caramel color without allowing any burning of the flour to take place. This is the crucial step to good gumbo.
3. IMMEDIATELY stop the browning by stirring in the cold Trinity vegetables. Turn down the heat. Stirring, let them cook for about five minutes. Add the okra. Add the spice mix, and stir for a couple of minutes.
4. Pour in the reserved broth, or a couple of boxes of chicken stock, or some of both, to make at least 2 quarts. Blend in the concentrated chicken stock.
5. Stir in the tomatoes, the chicken and the sausage. Allow to simmer for about an hour. Adjust for seasonings.
6. Stir in the shrimp and simmer 10 minutes.
7. Serve over white rice, preferably Uncle Ben's converted, with plenty of Tabasco or other hot pepper sauce. |
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Number Of
Servings: |
Number Of
Servings:16 |
Preparation
Time: |
Preparation
Time:3 hours, if stewing chicken |
Personal
Notes: |
Personal
Notes: Let individuals add their own Cayenne, if wimps are present.
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