Recipe

Killer Gumbo Recipe

	Mrgresch / All my dishes 4 months, 4 weeks ago I hate this part Prep:30m Cook:60m Servings:6	Mrgresch
	spicygumbo

Does this look good? Yeah! / Nope

Fans

valinkenmo

laurieg

quaziefly

Ingredients

1 lb chicken thighs skinned and deboned

1 lb andouille sausage cut into 1/4 in slices

1 lb fresh shrimp with shells on

1/2 lb of fresh mussels scrubbed and debearded

3/4 cup of diced onion

3/4 cup diced poblano

1/2 cup diced celery

1 medium leek washed and chopped ( white part only)

1 cup frozen okra ( or fresh)

4 cups of chicken stock

2 1/2 cups of shrimp stock

3-4 TBS cajun seasoning ( prudhommes chicken magic or mine)

1/4 cup of roux ( see my recipe if you don't have one)

3 bay leaves

1-2 TBS tobasco sauce ( to taste)

Directions

Make the damn roux first. After the roux is done peel and devein the shrimp. Put the shrimp shells in 3 cups of cold water in a pan and bring to a boil, reduce heat to low and simmer 30 minutes then take off heat, strain in a seperate bowl and allow to cool while you start your gumbo.

In a soup pot cook the sausage on a med to high heat and allow to burn, around 4 minutes. Turn over each piece individually and repeat. Remove sausage to a bowl lined with paper towel. Add the chicken and cook for 2 minutes, then reduce heat to medium. Add 1/2 of the vegetables and 2 TBS of the seasoning and cook another 3 minutes scraping frequently. Deglaze pan with 1/2 cup of water. Add enough water to cover the chicken and bring to a boil, reduce heat to low-med and simmer for around 30-45 minutes or until chicken will chunk apart with little effort with a spoon ( there should be at least one cup of liquid left). Add the sausage, bay leaves, remaining vegetables and both stocks. Bring to a low boil and add some roux 1 TBS at a time while whisking like crazy. The consistancy should be like your Mother- in -laws runny gravy. Reduce heat to low add okra, tobasco and simmer for 30 minutes, add the shrimp and mussels and cook another 5 minutes.

Keep some extra stock on hand in case your gumbo gets too thick or when you're cooking the chicken if you run out of liquid. I like the end result to be similar to a thick stew, but there is nothing wrong with a soup consistancy either.

Please do not ask me where the tomatoes are or you'll be lapidated with the same.

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