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Chicken, Shrimp & Andouille Gumbo




Source of Recipe


Williams-Sonoma Soups and Stews


Recipe Introduction


Used a store-bought cooked chicken, used all chicken broth instead of using 2c shrimp stock and 5c chicken broth and increased andouille and shrimp by 1/4 lb.


List of Ingredients




1 whole cooked chicken, shredded
1 onion, diced
1 green bell pepper, diced
1 large celery stalk, diced
4 cloves garlic, minced
1 lb FRESH okra, 1/2 inch slices
3/4 lb uncooked shrimp, peeled and deveined
1 lb andouille sausage, half cut into cubes and 1/2 cut into 1/4 inch slices
1/2 tsp salt
3/4 tsp black pepper
7 cups chicken broth
roux:
1/2 cup flour
1/2 cup canola oil, butter or bacon fat

Recipe



In a heavy bottom frying pan, stir together oil and flour. Over medium heat cook roux stirring constantly until it is a rich dark brown. This will take about 20 minutes.

Meanwhile place andouille in a heavy bottom pot over medium low heat, add onion, pepper, celery and garlic. Cook stirring until vegetables soften - about 5-8 minutes.

Add roux to pot and stir to coat all vegetables well. Add chicken broth, raise heat to medium high and bring to a boil. Simmer partially covered over low heat - about 1 hour. Add salt and pepper.

Add chicken and cook over medium low for 1 minute. Add okra and cook until almost tender - about 6 minutes. Stir in shrimp and cook until done - about 3 minutes. Adjust seasonings and thin if desired with a bit more stock. The gumbo should be quite soupy.

Serve over cooked white rice.