Email to Cat      

Chicken, Andouille, and Shrimp Gumbo

Source of Recipe

From "The Best of New Orleans" by Ryan Boudreaux


Recipe Introduction

"One of the best ways to host a Mardi Gras parade watching party, especially when it falls early in the year and you need to stay warm, is to have a large pot of gumbo ready for your parading guests. There must be about as many variations of gumbo as there are the folks who make it. I typically will make a gumbo on a weekend afternoon, and it's usually a little different each time around. Chicken, sausage, and shrimp is a classic gumbo combination, but there are plenty of other versions: okra gumbo, seafood gumbo, duck and andouille gumbo, and more."

List of Ingredients

For the roux:
â—¦ ½ cup (1 stick) unsalted butter
â—¦ ½ cup all-purpose flour

For the gumbo:
â—¦ ½ cup cool water
â—¦ 2 tablespoons filé powder
â—¦ 2 â…” cups water
â—¦ 1 ½ cups converted rice
â—¦ ¼ teaspoon kosher salt, plus more for seasoning
â—¦ 4 ounces bacon, diced
â—¦ 1 ½ cups diced onion
â—¦ 1 ½ cups diced celery
â—¦ 1 ½ cups diced green bell pepper
â—¦ 1 pound andouille sausage, sliced
â—¦ 2 tablespoons minced garlic
â—¦ 6 cups chicken stock
â—¦ 1 (14-ounce) can stewed tomatoes, undrained
â—¦ 1 pound okra, cut into ½-inch rounds
â—¦ 1 tablespoon dried Italian seasoning
â—¦ 1 tablespoon Worcestershire sauce
â—¦ 1 tablespoon hot sauce
â—¦ 1 bay leaf
â—¦ 1 pound boneless, skinless chicken breast, diced
â—¦ 1 pound (21 to 30 count) shrimp, peeled and deveined
â—¦ 1 bunch green onions, chopped
â—¦ Freshly ground black pepper


Recipe

To make the roux:
In a large cast iron or other heavy skillet over medium heat, melt the butter. Whisk in the flour until dissolved. Cook for 15 to 25 minutes, stirring with a wooden spoon, until the roux is very dark brown; it will start to take on a nutty smell like toasted almonds. Remove from the heat and continue to stir for a few minutes to allow it to cool.

To make the gumbo:
In a small bowl, whisk together the cool water and filé powder. Set aside. In a medium saucepan over high heat, bring the water to a boil. Stir in the rice and salt, turn the heat down to low, cover, and simmer for about 25 minutes, until the rice is tender and the liquid is absorbed. Remove from the heat.

In a large cast iron Dutch oven or stockpot over medium heat, cook the bacon for about 2 minutes, stirring, until brown and crispy. Add the onions, celery, and bell peppers and cook for about 5 minutes, stirring, until soft. Add the andouille and cook for about 5 minutes, stirring occasionally, until browned. Add the garlic and sauté for 1 minute, until aromatic. Add the chicken stock and bring to a boil over high heat.

Turn the heat down to medium-low. Stir in the roux until dissolved and no lumps remain. Add the tomatoes, okra, Italian seasoning, Worcestershire sauce, hot sauce, and bay leaf. Stir in the chicken, shrimp, and filé powder mixture. Simmer for about 10 minutes, until the chicken is cooked through.

Stir in the green onions and season to taste with the salt and pepper. Serve the gumbo over the cooked rice.


Makes 8 servings