Ingredients: |
Ingredients: 1 package of andouille sausage (about 4 6 links)
2 large chicken breasts (you can cook in 4 cups water to make the broth or can use left over chicken)
2 Tbsp butter
1 sweet yellow med onion (about 1 cup)
1 large carrot, diced (about ½ cup)
2 celery stalks, diced (about ½ cup can use 1 tsp of celery seed instead)
1 Tbsp diced garlic (from jar or fresh)
4 cups chicken broth (can use the broth from cooking the chicken or canned/boxed broth)
1 bottle of beer (regular, not ale or lager)
1 can diced tomatoes
1 tsp Crab Boil seasoning
1 tsp black pepper
Sprinkle of Cayenne pepper, more if you like it hotter
½ tsp ground Thyme
½ tsp Chili powder
16-20 medium shrimp, peeled, (optional)
Serve over about 1 cup of white rice for each serving.
*** Roux 2 Tbsp butter and 1/3 cup flour
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Directions: |
Directions: If not using left over chicken, in a dutch oven pot, add 4 cups of water and bring to a boil. Add chicken breasts. Cook until chicken is tender and cooked through (about 15 min or so).
While chicken is cooking, melt 2 Tbsp butter in another large pot and sautι the onion, carrot and celery until onion is translucent (about 10 min or so).
Remove the veggies, keeping as much of the butter in the pan as you can, and put aside in a little bowl.
By now, the chicken should be done and can be removed from the broth. Set aside to cool about 10 min. (use this time to clean up)
Once the chicken is cool enough to handle, chop into cubes (or if youve used left over chicken, chop it up and get your broth in can/box ready). The sausage should be sliced into bite size pieces as well. Set aside.
To make the Roux, add 2 Tbsp butter to the already melted butter in the large pot used to saute the veggies, and heat on medium high until very hot but dont let turn color.
Add the flour to the hot butter, a little at a time, stirring all the while. Once all is mixed, continue cooking over Medium for about 10-15 minutes, stirring the whole time, until the roux is a brown color. Be careful not to let it burn, turn down heat if needed, but let it get very browned.
Once the Roux is brown, add the chicken broth a little at a time, stirring in between, so that the heat will keep it somewhat thick as long as possible (usually after the second cup, it will become thinner which is fine).
Add all ingredients, except the beer & shrimp (if youre using), and let cook at medium to low for about 30 minutes.
The longer you let it cook on low, the better it will be. I usually cook mine for over an hour. But about 15 min before you want to serve, turn heat to medium high and add ½ the beer and the shrimp (if using) and let it continue to cook until the shrimp are pink and the sauce has thickened back up.
Serve over white rice and with some Tobasco sauce. |
Personal
Notes: |
Personal
Notes: Growing up in Houston, Wendi had the opportunity to taste a wide variety of ethnic foods.....Mexican, Cajun, etc. Her dad, Charles Davis Wilson, taught her the fine art of making a Roux and Wendi took it from there to create her own take on Louisiana Canjun Gumbo.
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This recipe for GUMBO - TEXAS STYLE is from