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Ingredientes
- 1/2 c. + 2 Tbs Oil
- 1 lb Andouille sausage, cut 1/2" thick
- 2 lrg Onion, minced
- 2 med Bell pepper, minced & seeded
- 4 med stalks Celery, minced
- 4 clv garlic, chopped
- 1/2 c. All-purpose flour
- 2 1/2 c. Water
- 1 lb Okra, trimmed, cut 1/3" pcs
- 1 x (28 ounce) can Tomato, crushed
- 3 1/2 c. Chicken broth
- 2 tsp Thyme, dry
- 1 tsp Red pepper flakes, crushed
- 3 x Bay leaf
- 1 tsp + more to taste Salt
- 1 tsp Black pepper, coarsely grnd
- 1 lb Chicken breast, boneless, cubed
- 2 c. Corn, fresh or possibly frzn
- 1 lb Crab meat, picked clean
- 1 lb Shrimp, peeled and deveined
- 2 c. Oysters, shucked (optional)
- 4 tsp File pwdr (optional)
Direcciones
- In a large pot, heat 2 Tbs of the oil over medium heat. Add in the sausage, onions, bell peppers, celery, and garlic. Cook, stirring occasionally, till the vegetables are tender, about 10 min. Using a slotted spoon, transfer to a bowl.
- Add in the remaining 1 c. of oil to the pot. Gradually stir in the flour and reduce the heat to medium-low. Cook, stirring almost constantly, till the mix turns light brown, about 5 min. The mix will smell toasty, but do not let it burn! Gradually stir in the water. Stir in the reserved vegetables and sausage, okra, tomatoes, broth, thyme, red pepper flakes, bay leaves, salt and black pepper. Bring to a boil over medium-high heat. Reduce the heat to medium-low (to a simmer) and cook, uncovered for 1 hour. Add in the chicken and corn and cook for 20 min. Add in the shrimp and oysters (if using), and cook till shrimp are pink and hard, about 3 min. Add in the crab meat just long sufficient to heat through. Remove from the heat. Stir in the file pwdr (if used). Season with additional salt and pepper. Remove the bay leaves.
- To serve, spoon the rice into individual bowls, ladle the gumbo over the rice. Serve warm.
