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Receta Chicken, Andouille and Shrimp Gumbo
by Sofia Reino

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.

Calificación: 4.8/5
Avg. 4.8/5 3 votos
Tiempo de Prep: Cajun
Tiempo para Cocinar: Raciónes: 8 Servings

Va Bien Con: rice

Ingredientes

  • 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

Direcciones

  1. Day 1
  2. Create the chicken stock with all ingredients for it. Let it simmer for about 2 hours
  3. In a dutch oven or a cast iron pot, sauté the andouille sausage at medium heat
  4. Remove the andouille slices and let them stand on a paper towel
  5. In the fat of the andouille sausage, sauté the chicken pieces seasoned with creole seasoning
  6. Remove chicken and leave the fat in the pot
  7. Day 2
  8. Warm up the pot and add the oil
  9. Warm up again the chicken stock
  10. 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
  11. Once you have a nice smooth roux add the veggies and sauté them in the roux for about 7 minutes
  12. Slowly add the hot chicken stock
  13. Keep on mixing well and bring the temperature to medium high
  14. Add the meats and seasoning apart from the filé powder and the shrimps
  15. Let it simmer for about 2 hours then leave it overnight in the fridge
  16. Day 3
  17. Place the Gumbo back into simmer for about 3 to 4 more hours, check if need for more seasoning
  18. Add the green onions, parsley and shrimps in the last 30 minutes of simmering
  19. Serve it in a bowl with white rice and filé powder on top