How to make a Shrimp Gumbo with Chicken and Sausage.
Ingredients: Serves 6-8
For the Gumbo:
- 1-2 lbs large or jumbo shrimp, peeled and deveined (shells reserved)
- 4 chicken or pork andouille sausage links, sliced into thin discs (about 12-16 oz)
- 3 tbsp tomato paste
- 32 oz chicken stock
- 1/2 cup red blend wine
- 2 tbsp creole seasoning
- 1 tbsp gumbo file
- 1 tbsp canola oil
- 4 tbsp unsalted butter
- 1 medium onion, finely chopped
- 1 large red bell pepper, finely chopped
- 2 ribs celery with leaves, finely chopped
- 2 medium carrots, finely chopped
- 4 garlic cloves, finely chopped
- 3 tbsp all-purpose flour
- 1 14.5 oz can fire roasted diced tomatoes
- 2 tbsp of your favourite hot sauce
- a dash of cayenne
- 1 tsp dry thyme
- 3 bay leaves
For Browning the Chicken:
- 4 skin-on, bone in chicken thighs
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp fresh ground black pepper
- 2 tbsp butter
- 1 tbsp canola oil, plus more if needed
For the Shrimp Stock:
- reserved shrimp shells
- 2 cups water
- Peel and devein your shrimp, and reserve the shells to make a shrimp stock.
- In a small saucepan, add reserved shells and 2 cups of water.
- Bring to the boil, then reduce heat to low and cook for 10 minutes, until liquid is reduced by half.
- Turn off heat and reserve for later to pour the stock through a fine mesh sieve directly into the gumbo.
- While the shrimp stock simmers, sauté your vegetables.
- In a large stock pot over medium-low heat sauté onion, celery, pepper, carrots and garlic in tbsp canola oil and 4 tbsp butter.
- Season with salt and pepper and cook for 5 minutes, stirring occasionally, until vegetables start to soften.
- Make your dark roux.
- Slowly stir in 1/3 cup flour, and stir until well combined.
- Cook flour, stirring frequently for 5-7 minutes, until flour takes on rich, caramel colour.
- Be careful to stir frequently or flour will burn.
- You want to let the flour really cook and take on a rich, deep flavour.
- It should begin to smell nutty when it is close to ready.
- Once your roux is ready, add the creole seasoning, cayenne, salt and pepper to taste, and thyme.
- Stir to combine and allow to cook 1 minute, until fragrant.
- Next add the tomato paste, red wine, fire roasted diced tomatoes, chicken stock, hot sauce, bay leaves, sliced andouille, gumbo file and shrimp stock (strain from saucepan through a fine mesh sieve, and discard shells).
- Stir or whisk together well, and allow to cook covered, on low heat.
- While the gumbo cooks, brown the chicken.
- Add 1 cup of flour and salt and pepper to a medium mixing bowl and whisk to combine.
- Coat chicken thighs in flour mixture and set on a platter.
- In a large frying pan, heat 2 tbs butter and 1 tbs oil over medium-high heat, and brown the chicken, skin side down first for 3-4 minutes per side.
- Add additional canola oil if the pan becomes dry while frying.
- Transfer browned chicken directly to the pot with the gumbo.
- Once the chicken is added to the gumbo, cover and cook on low stirring occasionally, for 1 hour.
- While the gumbo cooks, cook your rice according to package directions.
- After 1 hour, using tongs, carefully remove the chicken thighs from the pot to a cutting board.
- Allow to cool enough to handle, and remove the skin and bones and discard.
- Shred the meat with 2 forks, and return chicken meat to the pot with gumbo.
- Add the raw shrimp, cover, and cook for 5-7 minutes on low heat, until shrimp are opaque and fully cooked.
- Remove bay leaves.
- Serve the gumbo hot over rice, and garnish with thinly sliced green onions.
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