Recipe

Chicken, Shrimp, And Sausage Gumbo Recipe

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Ingredients

2 c cold water .
cooked long-grain rice (as much as you think you'll need) .
1 c celery, small dice .
1 c all-purpose flour .
1-2 tsp cayenne (more or less to taste) .
1 bunch scallions, small dice .
1 c green bell peppers, small dice .
8 oz tomato paste .
2 lbs boneless skinless chicken thighs, cut into bite size pieces .
1 lb andouille sausages, sliced into 1/2 inch thick medallions .
3 bay leaves .
2 tbsps garlic, minced (or to taste) .
1 lb kielbasa, sliced into 1/2 inch thick medallions .
file powder (served on the side) .
3/4 c vegetable oil .
2 lbs shrimp, peeled & deveined (save the shells to make a stock) .
1/4 c creole seasoning, divided (I use Tony Cacheres) .
1 1/2 c onions, small dice .
96 oz chicken broth

Directions

Step #1 In large skillet brown both sausages on medium-low heat.
Step #2 Set aside till later.
Step #3 You may need to do this in batches.
Step #4 In small sauce pan add water & shrimp shells & let simmer for 20 mins covered.
Step #5 Remove from heat & let sit for another 20 mins, covered.
Step #6 Strain stock & reserve for later.
Step #7 Spice up chicken & shrimp with 2-3 tbsps of creole seasoning & set aside.
Step #8 To make the roux:.
Step #9 In 12 quart heavy bottom stock pot, heat oil over medium/medium low heat.
Step #10 Add the flour all at once & stir constantly with wooden spoon until it turns to a dark chocolate color.
Step #11 (approximately 20-30 min.
Step #12 ) Do not rush this by turning up the heat, It will burn very quickly, not to mention it might splatter & this stuff is like napalm if it gets on your skin.
Step #13 Add the onion, celery, green bell pepper, garlic & continue the constant stirring.
Step #14 Cook until they soften (5-10 mins).
Step #15 This will look like a very thick paste.
Step #16 Add the bay leaves, & stir in the the tomato paste & cook for a couple of mins.
Step #17 Pour the chicken & reserved shrimp stock in & stir till the paste (roux) is mixd.
Step #18 Put the sausage, the rest of the creole seasoning,and the cayenne in & raise the heat to bring to a soft boil.
Step #19 For about 10 Minutes.
Step #20 Reduce heat to a simmer, add chicken & cover.
Step #21 Simmer for 30 mins.
Step #22 Now check the consistency.
Step #23 You can always add a little water or broth if necessary.
Step #24 Simmer for another 15-20 mins.
Step #25 Add the shrimp & stir in theches The shrimp will cook very quickly.
Step #26 As soon as they turn pink your ready to serve.
Step #27 To serve:.
Step #28 Place a pressed scoop of rice in the middle of your bowl (I like to use an ice cream type scoop, that way it stays rounded & centered in the bowl) & ladle the gumbo around & over the top of the rice.
Step #29 Sprinkle top some scallions on top & serve this with the file powder on the side.
Enjoy the Chicken, Shrimp, & Sausage Gumbo recipe

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