 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
1 pound fully cooked klobase sausage |
2 medium-size green peppers, seeded and chopped |
1 large onion, chopped |
1 stalk celery, chopped |
4 cloves garlic, chopped |
1/2 cup plus 2 tablespoons butter or margarine, divided |
1 (2- to 2 1/2-pound) broiler-fryer, cut up |
1/2 cup all-purpose flour |
1 (10 3/4-ounce) can chicken broth, undiluted |
1/4 cup chopped fresh parsley |
1/8 teaspoon dried whole thyme |
1/8 teaspoon dried whole oregano |
1/8 teaspoon dried whole basil |
1/8 teaspoon ground cumin |
1/2 teaspoon dried whole tarragon |
1 1/2 quarts water |
1/2 pound uncooked medium shrimp, peeled and deveined |
1 (12-ounce) container standard oysters, drained |
1/2 cup flake crab meat |
7 green onions, sliced |
1/4 cup tomato paste |
1 bay leaf |
1 1/2 teaspoons salt |
1/2 teaspoon pepper |
1/2 teaspoon hot sauce |
hot cooked rice |
Directions:
1. Cut sausage into 1/2-inch slices. Place sausage and water to cover in a large skillet; bring to a boil. Reduce heat; cover and cook 10 minutes or until thoroughly heated. Remove from heat; drain well, and set aside.
2. Sauté green pepper, chopped onion, celery, and garlic in 2 tablespoons butter in a large stock pot until tender. Add chicken, and cook until browned on all sides; remove from heat, and set aside.
3. Melt remaining butter in a large skillet over low heat; add flour, stirring until smooth. Cook over medium heat, stirring frequently, 45 minutes or until roux is the color of a copper penny. Add chicken broth, parsley, thyme, oregano, basil, cumin, and tarragon; stir until well blended.
4. Add roux mixture, water, shrimp, oysters, crab meat, green onion, tomato paste, bay leaf, and reserved sausage to sautéed vegetables and chicken in stock pot; stir until well blended. Bring to a boil. Reduce heat, and simmer, uncovered, 1 hour.
5. Remove chicken from gumbo; cool. Remove chicken from bones; cut meat into bite-size pieces, and return to gumbo. Remove and discard bay leaf. Stir in salt, pepper, and hot sauce.
6. Serve gumbo immediately over hot cooked rice in individual serving bowls.
|
|