Chicken and Seafood Gumbo (Danny Boome) Recipe

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Ingredients:

Serving

1/2 cup vegetable oil
1/2 all-purpose flour
3 stalks celery, diced
1 medium onion, finely diced
1 green pepper, cored, seeded and diced
2 tbsp bourbon
6 cups lower-sodium chicken broth
1 (14.5-oz) can diced tomatoes
2 lb chicken thighs and leg, boneless, skinless , cut into 1-inch pieces
2 cups sliced okra
2 bay leaves
1 tbsp hot sauce , recipe follows
1 tsp salt
1/4 tsp pepper
1 lb (16 to 20- count) shrimp, peeled and deveined
1/2 cup fresh cilantro leaves, roughly chopped
2 cups cooked white rice , recipe follows
5 red fresno chiles
5 jalepenos
1/2 (14.5-oz) can diced tomatoes
1/4 cup apple cider vinegar
2 cloves garlic
1/2 tsp sugar
salt
water , if necessary
2 cups long- grain rice
4 cups chicken stock
1 1/2 tsp salt

Directions:

Combine the oil and the flour in a heavy stockpot or Dutch oven over medium heat. With a wooden spoon stir the mixture slowly and constantly. After about 5 minutes the mixture will begin to foam. Keep stirring. As the roux cooks, the color will darken and the flour will have a nice nutty aroma. It should take about 15 minutes to fully develop a nice dark brown roux.
When the roux is ready add the celery, onions and peppers (the Trinity) and cook for about 10 to 15 minutes. Once the vegetables have softened, add the bourbon and stir for 2 minutes, add chicken broth a little at a time to make sure the roux mixes well and is incorporated. Add the remaining ingredients, diced tomatoes, chicken, okra, bay leaves, hot sauce and season with salt and pepper.
Bring to a boil then lower heat and simmer uncovered for 1 1/2 hours, skimming off any fat that rises to the surface and stirring occasionally. In the last 7 minutes, add the shrimp and cook until no longer pink. At the very last minute add the fresh cilantro. Season with more salt and pepper, if necessary. Remove bay leaves and serve with rice and crusty flat bread.
Hot Sauce
Roughly chop the chiles and jalepenos discarding the seeds. Add to a food processor, along with the tomatoes, apple cider vinegar, garlic, sugar and salt. Process until desired consistency. If it's too dry add a little water. Pour mixture into a small saucepan and simmer for about 10 minutes. At this point you can strain it for a loose hot sauce or leave it as it is for a chunky hot sauce. Season with more salt, if necessary.
White Rice:
In a medium covered saucepan bring salted water to a boil. Add the rice, cover and lower the heat. Cook for 20 minutes until water is absorbed. Serve with gumbo.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1209.57 Kcal (5064 kJ)
Calories from fat	834.98 Kcal
		% Daily Value*
Total Fat	92.78g	143%
Cholesterol	164.99mg	55%
Sodium	1409.28mg	59%
Potassium	645.77mg	14%
Total Carbs	50.91g	17%
Sugars	9.43g	38%
Dietary Fiber	10.6g	42%
Protein	40.1g	80%
Vitamin C	147.9mg	246%
Vitamin A	2.8mg	94%
Iron	3mg	16%
Calcium	151.3mg	15%

Amount Per 100 g
Calories	152.87 Kcal (640 kJ)
Calories from fat	105.53 Kcal
		% Daily Value*
Total Fat	11.73g	143%
Cholesterol	20.85mg	55%
Sodium	178.12mg	59%
Potassium	81.62mg	14%
Total Carbs	6.43g	17%
Sugars	1.19g	38%
Dietary Fiber	1.34g	42%
Protein	5.07g	80%
Vitamin C	18.7mg	246%
Vitamin A	0.4mg	94%
Iron	0.4mg	16%
Calcium	19.1mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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