Gumbo

Chicken, Andouille and Sausage Gumbo

Ingredients

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 teaspoon 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 Italian parsley
Steamed rice



Preparation

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.

Personal Notes: This makes A LOT of soup!!!! I mean A LOT!!!! I made this recipe, fed 14 people and had more than half leftover. The good thing is....it freezes great. Now I have a freezer full of gumbo. I also added cayenne and Tony C's to taste. It just wasn't spicy enough for me "as is". Another thing....have an extra stock pot available, unless you are already prepared to cook for an army. I'm just sayin'. Also, I boiled my chicken first to make the chicken stock. Then I cut it up and added it to the gumbo.

I usually use the gumbo recipe from The Gumbo Shop on St. Peter's in the Quarter, but decided to try this one. Everyone loved it. I give it my stamp of approval!


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