CHICKEN, SAUSAGE AND SHRIMP GUMBO
I know, another gumbo recipe....This one is from 'Plantation Celebrations', the cookbook I received from the best swap partner ever, Luby, in the latest swap. The addition of the shrimp was my idea. I really liked this recipe because there weren't a lot of spicy spices in it...I like the spiciness but my husband does not. It was easy enough for me to add Tabasco to my own portion while at the table. I used smoked turkey sausage in this.
Provided by Hey Jude
Categories Gumbo
Time 3h20m
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- *Removeas much fat from the chicken as possible; cut smoked sausage or andouille into half inch slices and set aside.
- In a two gallon stock pot, heat oil over medium heat; sprinkle in flour and whisk constantly until a golden brown roux is achieved; DO NOT scorch; if black specks appear, discard it and start again.
- Add onions, celery, bell pepper and garlic; saute 3-5 minutes or until vegetables are wilted; add chicken and sausage, blending well into vegetable mixture; saute approximately fifteen minutes.
- Add chicken stock, one ladle at a time, stirring constantly until all is incorporated; bring to a rolling boil, reduce to simmer and cook approximately one hour, stirring occasionally and skimming any fat or oil that rises to the top of the pot.
- Add mushrooms, green onions, bay leaf, thyme and basil; season to taste with salt, pepper and Tabasco.
- Cook an additional one to two hours if necessary, until chicken is tender and falling apart; add parsley and shrimp; cook for an additional 10-15 minutes, or until shrimp is hot; adjust seasonings and serve over hot steamed white rice.
- Pass additional Tabasco at the table, to taste.
- *Youmay want to boil the chicken a couple of hours before beginning the gumbo.
- Reserve the stock, debone the chicken and use the meat and the stock in the gumbo.
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Michael Douglas
[email protected]This gumbo is delicious! I love the combination of chicken, sausage, and shrimp. It's the perfect comfort food.
Ali Jannat
[email protected]This gumbo is a great way to use up leftover rice. It's also a great way to get your kids to eat their vegetables.
Mas Fnu
[email protected]I made this gumbo in my slow cooker. It was so easy, and it turned out great!
Dave Summer
[email protected]This gumbo is the perfect meal for a cold winter day. It's warm, hearty, and filling.
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[email protected]This gumbo was a little too thick for my taste. Next time, I'll add more broth.
Haggard Prospector
[email protected]I used low-sodium chicken broth and sausage to make this gumbo healthier. It was still delicious, and it was a healthier option.
Shiva Kumar Tajpuriya
[email protected]This gumbo was easy to make, and it was so flavorful. I'll definitely be making it again.
Jose Nieves
[email protected]I'm a vegetarian, so I used tofu instead of chicken and sausage in my gumbo. It was still really good!
Oladeji Mahmudah
[email protected]This gumbo is a great way to use up leftover chicken and sausage. It's also a great way to get your kids to eat their vegetables.
Edninson Bonny
[email protected]I used shrimp, chicken and andouille sausage in my gumbo. It was a great combination of flavors.
ikram hossain
[email protected]This gumbo is the perfect comfort food. It's warm, hearty, and filling.
Billa Bai
[email protected]I'm not a big fan of okra, so I left it out of the gumbo. It was still delicious, though.
Sergio Lopez
[email protected]I made this gumbo for a potluck, and it was a huge success. Everyone loved it, and I got lots of compliments on it.
Jennifer Schrecengost
[email protected]The gumbo was delicious, but it was a little too spicy for my taste. Next time, I'll use less cayenne pepper.
Zeeshan Asghar
[email protected]I've made this gumbo several times now, and it's always a winner. It's easy to make, and it's always a crowd-pleaser.
Badhun vlog tv
[email protected]This gumbo was a hit with my family! The flavors were rich and complex, and the chicken, sausage, and shrimp were all cooked perfectly. I especially loved the addition of okra, which gave the gumbo a nice slimy texture.