Chicken, Sausage and Seafood Gumbo
The joy of gumbo is that it welcomes most any ingredient.
For a taste of New Orleans, stew up a pot of delicious gumbo, loaded with chicken, seafood, and andouille sausage!
Serves: 12
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ShareIngredients (14)
- Seasoning mix:
- 1 1/2 teaspoon each: salt, paprika, thyme leaves, garlic powder, ground black pepper, dry mustard, sugar
- 3/4 teaspoon each: ground cumin, white pepper, onion powder
- Gumbo:
- 3 tablespoon vegetable oil
- 4 chicken thighs
- 8 cup water or chicken broth
- 8 ounce precooked andouille sausage
- 1/2 cup all-purpose flour
- 2 cup chopped onion
- 1 1/2 cup chopped red or green bell pepper
- 1 cup chopped celery
- 1/2 cup chopped parsley
- 1 pound crab meat and shrimp (total)
Directions
- Combine ingredients for seasoning mix.
- Heat 2 tablespoons oil in a Dutch oven. Add chicken. Sauté until browned on both sides. Remove chicken from pan to a large saucepan, reserving drippings in Dutch oven. Add 8 cups water to cover chicken and simmer 1 hour. Drain, reserving stock. Bone chicken, reserving meat.
- Add sausage to reserved drippings, and sauté until browned. Remove sausage, reserving drippings in Dutch oven.
- Add enough oil to drippings to equal about 1/2 cup. Heat and add flour 1/4 cup at a time, stirring until smooth. Cook roux, stirring constantly, until browned and a deep caramel color, 5 to 6 minutes. Add onion, pepper, celery, parsley and 2 tablespoons seasoning mix. (Youâll have about a half cup of seasoning mix left over.) Whisk well and cook 10 minutes.
- Add reserved stock, whisking well and cook 20 minutes or until thickened. Add chicken, sausage and seafood and cook 10 minutes.
Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!
