Classic Cajun gumbo with andouille sausageand chicken.
Recipe: Seafood, Sausageand Chicken Gumbo
1 1/2 pounds chicken breasts, bone-inand skin-on
Preheat oven to 350°F (175°C).
Rinse chicken with cold water and placein a large pot with water. Bring to a boil, skimming any scumthat comes to the surface, reduce heat and simmer for 45 minutes.Remove chicken and set aside to cool. Reserve broth; skim fatoff the surface. When chicken is cool enough to handle, removeskin and bones and shred; set aside.
While chicken is cooking, sprinkle flouron a baking sheet and toast, stirring often, until dark goldenbrown, about 40 minutes; set aside.
Heat a large pot over medium-high heat(use same pot that was used for chicken; rinse and dry first).Add oil and heat until hot, but not smoking. Add onions, greenbell pepper, green onions and garlic. Saut until tender,about 5 minutes. Add bay leaves, thyme, salt, oregano and pepper;mix well. Stir in browned flour and whisk until smooth. Add chickenmeat and broth, sausage, tomato paste and white wine. Bring toa boil, reduce heat and simmer, uncovered, for 1 hour. Add shrimpand cook until pink, about 7 more minutes. Serve warm.
8 cups water
1/4 cup all-purpose flour
1/4 cup vegetable oil
1 large onion, chopped
2 medium green bell peppers, seeded and chopped
1/2 cup chopped green onion
4 cloves garlic, peeled and chopped
3 bay leaves
1 1/2 teaspoons dried thyme
1 teaspoon salt
1 teaspoon crushed dried oregano
1/2 teaspoon ground black pepper
1/2 pound andouille sausage, sliced
1 (6-ounce) can tomato paste
1/2 cup white wine
1 pound large shrimp, peeled and deveined
Makes 6 servings.
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