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Poultry: Southwest Gumbo




Source of Recipe


McCormick, Inc.


Recipe Introduction


"The Old South meets the new Southwest in this spicy seafood gumbo. A hot steaming bowl of andouille sausage, chicken, shrimp, crabmeat, peppers, and onions, artfully flavored with garlic, McCormick Southwest Seasoning and OLD BAY® Seasoning."



List of Ingredients




3 cups vegetable oil
4 1/2 cups flour

6 cups onion, chopped
3 cups celery, chopped
3 cups red bell pepper, chopped
3/4 cup McCormick Minced Garlic with Oil
3 cups andouille sausage, sliced 1/4?
6 cups chicken, diced 1/2?
6 cups shrimp, peeled, deveined
3 cups crabmeat, backfin
3 3/4 gal. fish or chicken stock
1/2 cup + 1 tbsp. McCormick Southwest Seasoning
1/4 cup + 1/2 tbsp. OLD BAY® Seasoning
2 tbsp. salt

3 cups green onions
1 1/2 cups McCormick Parsley Flakes




Recipe



1. Heat and stir vegetable oil and flour to become a roux. Cook over medium heat until roux browns.

2. Add onion, celery, bell pepper, and garlic to roux and sauté for approximately 2 to 3 minutes. Add sausage and chicken and sauté for 2 minutes more. Add shrimp and crabmeat. Add stock slowly, stirring. Bring to a boil. Add seasonings and simmer for 15 minutes.

3. Place 2 cups of mixture in a bowl. Top with 2 tbsp. green onions and 1 tbsp. parsley flakes. Serve.

Chef's tip: Serve with white rice.




YIELD: 24 servings, 16 oz. each