New Orleans Style Gumbo
Description
Soothe body and soul with a bowl of this awesome gumbo. It's comfort food made with chicken, sausage, shrimp and fresh vegetables all serve with white rice.
Ingredients
Roux:
1 heaping c. all-purpose flour
2/3 c. vegetable or canola oil
Gumbo:
1 bunch celery, diced, including leaves
1 green bell pepper, diced
1 large yellow onion, diced
1 bunch green onions, finely chopped
1 bunch fresh parsley leaves, finely chopped
2-3 cloves garlic
1-2 T. Cajun seasoning
6-8 c. chicken broth, divided
12 oz. package andouille sausages, sliced into 'coins' (or Polska Kielbasa)
meat from 1 rotisserie chicken*
2 c. shrimp, pre-cooked
cooked white rice, for serving
Directions
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Roux: In a large, heavy bottom stock pot, combine flour and oil; cook on medium-low heat, stirring constantly for 30-45 minutes. This takes patience, but when it's finished it should be as dark as chocolate and have a soft, "cookie dough" like consistency. Be careful not to burn it. You may need to add a little more flour or oil to reach this consistency.*
Sausage: In a separate skillet on medium-high heat, place sausage slices in one layer. Brown well on one side for 2-3 minutes; use a fork to flip them over to brown. Transfer to a platter.
Vegetables: Add 1/2 c. chicken broth to the hot skillet used to cook the sausage to deglaze the pan. Pour the broth with drippings into the large soup pot.
Add remaining 5 1/2 c. chicken broth, veggies, parsley, and roux to the pot; stir well. Bring to a boil over medium heat; boil for 5-7 minutes, or until vegetables are slightly tender. Skim off any foam that may rise to the top of the pot. Stir in Cajun seasoning, to taste.
Add meat, chicken, sausage, and shrimp.
Season to taste with salt, pepper, garlic Cajun seasoning or more chicken broth.
Serve warm over cooked white rice.
6 servings.
This dish tastes even better the next day.
*The roux can be made 3-5 days in advance, stored in a large resealable plastic bag in the refrigerator.