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Prep Time: 30 Minutes Cook Time: 70 Minutes |
Ready In: 100 Minutes Servings: 1 |
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Ingredients:
1/3 pound butter |
1 1/2 cups all-purpose flour |
4 chicken breasts |
5 tablespoons olive oil |
4 tablespoons minced fresh garlic |
3 tablespoons your favorite spice mix |
2 stalks celery, finely diced |
1 yellow onion, finely diced |
1 red pepper, finely diced |
14 cups chicken stock |
1 1/2 pounds andouille sausage, diced |
2 cups fresh or frozen sliced okra |
1 cup sliced green onions |
1/4 cup worcestershire sauce |
3 tablespoons hot sauce, such as frank's louisiana hot sauce |
3 tablespoons salt |
3 tablespoons spice mix |
2 tablespoons tomato paste |
1 tablespoon ground black pepper |
3 bay leaves |
8 ounces peeled and deveined shrimp |
white rice, for serving |
Directions:
1. First, get the roux started, it will take about 20 minutes to cook. Melt the butter in a heavy skillet over medium-low heat. Add the flour and stir often, cooking until the roux becomes a dark chocolate color.
2. Preheat a grill or grill pan to medium-high heat.
3. Meanwhile, toss the chicken breasts in 2 tablespoons olive oil, 2 tablespoons minced garlic and 1 tablespoons spice mix. Grill the chicken until cooked through, taking care not to overcook and dry out the meat. Cool, dice and set aside.
4. In a large stockpot, saute the celery, onions, red pepper and the remaining 2 tablespoons garlic in the remaining 3 tablespoons olive oil until translucent, about 5 minutes. Add the chicken stock, sausage, okra, green onions, Worcestershire sauce, hot sauce, salt, spice mix, tomato paste, black pepper and bay leaves and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes. Add the roux and simmer 5 more minutes, stirring gently. Taste for seasonings and adjust. Add the shrimp just before serving, heating just until the shrimp are cooked through. Serve over white rice.
5. Cook's Notes: The gumbo is better the next day, after the flavors have had time to meld. Refrigerate gumbo overnight after seasonings are adjusted; don't add the shrimp until you are ready to heat and serve.
6. This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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