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Chicken, Andouille and Shrimp Gumbo
So as I said in my last posting I am doing a Gumbo. I found out my dear friends from IA actually sort of follow Emeril's recipe, then I found through halfhourmeals.com a true Louisiana lady who also had an interesting recipe in her blog "First, Make a Roux". If you are new at making a Gumbo, I would seriously check her blog as she has fantastic easy steps as well as hints to follow. So those two were my inspiration. Ingredients
- Chicken stock
- 1 carcass of a broiled chicken
- Water
- 2 bay leaves
- 1 tsp of peppercorn
- 1 sliced carrot
- 1 onion
- Veggies
- 2 onions finely minced
- 2 stalks of celery finely chopped
- 2 red bell peppers finely chopped
- 8 cloves of garlic finely minced
- Roux
- 2 cups of flour
- 1 cup of oil
- Fat from the andouille sausage
- Meats
- 1 whole chicken cut into small pieces
- 8 andouille sausages in slices
- 4 cups of shrimps
- Seasonings
- 5 tbsp Creole seasoning
- 2 tsp chillies
- 4 bay leaves
- For the final day
- 1/2 cup of chopped green onions
- 1/2 cup of chopped parsley
- 1/2 cup of cilantro leaves
- filé powder
Directions
- Day 1
- 1. Create the chicken stock with all ingredients for it. Let it simmer for about 2 hours
- 2. In a dutch oven or a cast iron pot, sauté the andouille sausage at medium heat
- 3. Remove the andouille slices and let them stand on a paper towel
- 4. In the fat of the andouille sausage, sauté the chicken pieces seasoned with creole seasoning
- 5. Remove chicken and leave the fat in the pot
- Day 2
- 1. Warm up the pot and add the oil
- 2. Warm up again the chicken stock
- 3. Add the flour to the cast iron pot and mix it well to create the roux for about 10 minutes at medium heat. You should get a color between dark peanut butter and chocolate
- 4. Once you have a nice smooth roux add the veggies and sauté them in the roux for about 7 minutes
- 5. Slowly add the hot chicken stock
- 6. Keep on mixing well and bring the temperature to medium high
- 7. Add the meats and seasoning apart from the filé powder and the shrimps
- 8. Let it simmer for about 2 hours then leave it overnight in the fridge
- Day 3
- 1. Place the Gumbo back into simmer for about 3 to 4 more hours, check if need for more seasoning
- 2. Add the green onions, parsley and shrimps in the last 30 minutes of simmering
- 3. Serve it in a bowl with white rice and filé powder on top
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Sounds delicious!
I like this recipe - and especially the way you've broken it down. Very good!
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