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Chicken, Sausage, and Shrimp Gumbo

"Gumbo is a veritable art form in Louisiana. There are as many gumbo recipes as there are cooks." 
 (Stir the Pot: The History of Cajun Cuisine) 


My grandmother always said that when she was little girl, they would make a gumbo with anything--ham, sausage, fish, shrimp.  
The most important part was the roux with the holy trinity
---celery, onions, and bell pepper.  

I make several different versions of gumbo, each of them different, but the main idea is usually the same.   
I hope that you enjoy this version. 





Seafood Gumbo

prep time: 30 minscook time: 1 hour and 30 minstotal time: 1 hours and 60 mins

ingredients


  • 1 cup flour
  • 1 cup vegetable oil + 1 tablespoon oil, divided
  • 1 tablespoon onion powder
  • 1 tablespoon dried garlic flakes
  • 1 tablespoon garlic powder
  • 2 teaspoons dried thyme
  • 1 teaspoon cayenne pepper
  • 1 teaspoon crushed coriander seed
  • 3 1/2 quarts seafood or chicken stock
  • 1 large white onion, diced
  • 1 green bell pepper, diced
  • 1 poblano pepper, diced
  • 3 celery stalks, diced
  • 6 cloves garlic, minced
  • 1 cup fresh or frozen okra, chopped
  • 2 bay leaves
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Louisiana Hot Sauce
  • 2 pounds chicken breast tenderloins, cut into bite-size pieces
  • 2 pounds sausage, cut into bite size pieces (I used Andouille and Down Home Green Onion Sausage)
  • 2 pounds medium-sized shrimp, peeled and deveined

instructions


  1. In a large cast-iron skillet or heavy-bottomed pan, heat 1 cup of the oil.  Whisk in the flour and stir constantly until it becomes a deep brown, about 15 minutes.  Once the roux is the color that you desire, add the onion powder, dried garlic flakes, garlic powder, thyme, cayenne pepper, and crushed coriander seeds.  Stir until well mixed.  
  2. Add the onions, bell pepper, poblano pepper, celery, and garlic.  Cook for a few minutes and then add the stock.  
  3. In another pan, cook the chopped okra in 1 tablespoon of the oil for about 3-4 minutes, releasing some of the slime.  Drain and add to the gumbo pot.  
  4. Add the bay leaves, hot sauce, and Worcestershire sauce.  Bring to a simmer, stirring occasionally.  Allow the mixture to simmer for about 10 minutes.
  5. At this point add the chicken and sausage and return the mixture to a boil.  Once boiling, reduce the heat to low, cover, and simmer for about 1 hour.  
  6. Add the shrimp and cook for an additional 15-20 minutes until the shrimp is done.



Enjoy!

XO,

Sabrina

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