Monday, July 13, 2015

Gumbo with Chicken, Shrimp, and Andouille Sausage

 This is a great gumbo recipe that makes enough for 8 servings. I adapted Rachel Ray's recipe. You can fine the recipe Here   Rachel did not use shrimp. And she used uncooked chicken tenders.

Printable Version
2 tablespoons extra virgin olive oil
1 rotesserie chicken, cut up (I probably only used about 1/2)
salt and pepper
2 teaspoons poultry seasoning
1 1/2 pound andouille sausage, casings removed and diced
3 tablespoons unsalted butter
4 ribs celery, diced
1 large onion, peeled and chopped
2 bay leaves, fresh or dried
2 tablespoons to 1/4 cup pepper sauce (I used 1 teaspoon cayenne pepper, dried (it was very hot)
1/4 cup all purpose flour
1 quart chicken stock or broth
3 cups chopped okra, fresh or defrosted frozen
1- 28 oz. can crushed tomatoes
1 - 14 oz. can diced tomatoes, in puree
3 tablespoons fresh chopped thyme leaves,
8 scallions, thinly sliced on an angle
1 pound shrimp, peeled and deveined
White rice prepared to package directions
Preheat a large heavy pot over medium high heat.
Add 1 tablespoon extra virgin olive oil to pan. Add the andouille sausage and brown. . Remove and set aside.Add butter and cook the celery, peppers, onion and bay leaves. Season with salt, pepper, and hot sauce.Add flour and cook for 2 minutes until it is a little darker than peanut butter. Add broth, tomatoes, and thyme. Allow to thicken, about 5-7 minutes. Scoop cooked white rice into the bottom of the bowl and add gumbo to the top. Add a little thyme if desired.

No comments: