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Seafood OR Chicken & Sausage Gumbo




Source of Recipe


Good Things Utah
Seafood OR Chicken & Sausage Gumbo

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Gumbo is a stew or soup originating in Louisiana, and found across the Gulf Coast of the United States and into the southern U.S. A typical gumbo contains one or more kinds of poultry, shellfish, and smoked pork. Poultry used is typically chicken, duck, or quail. Local shellfish such as the freshwater crawfish, crab and shrimp from the Gulf of Mexico provide a smoky flavor to the dish.


Recipe

* ¼ cup butter
* ¼ cup olive oil
* 1 cup flour
* 2 tbsp. Tabasco
* 2 Tbsp. Black pepper
* 3 tbsp minced garlic
* 1 tbsp cayenne pepper
* Pinch thyme
* Pinch oregano
* 3 bay leafs
* 1¾ Tbsp. red pepper
* 5 lbs. andouille sausage sliced
* 5 lbs. boneless chicken thigh meat
* 4 cups finely chopped onions
* 2 cups finely chopped celery
* 3 cups chopped bell pepper
* 2 cups diced tomatoes
* 4 qts chicken broth


Bring 4 quarts chicken broth to a boil in a very large stockpot then reduce to low heat.

In a cast iron skillet, make a dark roux with flour and oil. Remove from heat and set aside.
In another cast iron skillet, sauté andouille sausage in half of the olive oil over medium high heat until sausage begins to brown and transfer sausage to the gumbo pot.
Completely cook all chicken breast by Sautéing chicken, half a batch at a time, in remaining cooking oil until fully cooked & slightly browned. Transfer chicken to gumbo pot.
Sauté onion, celery, bell peppers and garlic until tender. Add roux, tomatoes and all remaining spices to this mixture and season to taste with Cajun seasoning. Transfer all ingredients to the gumbo pot. Bring to a boil again, then reduce heat, and simmer over a low heat for 45 minutes to an hour. Serve in soup bowls over rice of your choice, garnish with green onions and parsley and a dash of gumbo filé. Yields about 20 - 25 servings.