Chicken, Shrimp, and Sausage Gumbo Recipe

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Ingredients:

Serving

1 lb kielbasa , sliced into 1/2 inch thick medallions
1 lb andouille sausage , sliced into 1/2 inch thick medallions
2 lbs boneless skinless chicken thighs, cut into bite size pieces
2 lbs shrimp, peeled and deveined ( save the shells to make a stock)
2 cups cold water
1/4 cup creole seasoning, divided (i use tony cacheres )
3/4 cup vegetable oil
1 cup all-purpose flour
1 1/2 cups onions, small dice
1 cup green bell pepper, small dice
1 cup celery, small dice
2 tbsp garlic, minced (or to taste)
8 oz tomato paste
3 bay leaves
96 oz chicken broth
1 -2 tsp cayenne (more or less to taste)
1 bunch scallion, small dice
cooked long-grain rice (as much as you think you'll need)
file powder (served on the side )

Directions:

In large skillet brown both sausages on medium-low heat. Set aside till later. You may need to do this in batches.
In small sauce pan add water and shrimp shells and simmer for 20 minutes covered. Remove from heat and let sit for another 20 minutes, covered. Strain stock and reserve for later.
Season chicken and shrimp with 2-3 tablespoons of creole seasoning and set aside.
To make the roux:.
In 12 quart heavy bottom stock pot, heat oil over medium/medium low heat. Add the flour all at once and stir constantly with wooden spoon until it turns to a dark chocolate color. (approximately 20-30 min.) Do not rush this by turning up the heat, It will burn very quickly, not to mention it might splatter and this stuff is like napalm if it gets on your skin.
Add the onion, green bell pepper, celery, garlic and continue the constant stirring. Cook until they soften (5-10 minutes). This will look like a very thick paste.
Add the bay leaves, and stir in the tomato paste and cook for a couple of minutes.
Pour the chicken and reserved shrimp stock in and stir till the paste (roux) is combined.
Put the sausage, the rest of the creole seasoning,and the cayenne in and raise the heat to bring to a soft boil. For about 10 Minutes.
Reduce heat to a simmer, add chicken and cover. Simmer for 30 minutes.
Now check the consistency. You can always add a little water or broth if necessary.
Simmer for another 15-20 minutes.
Add the shrimp and stir. The shrimp will cook very quickly. As soon as they turn pink you're ready to serve.
To serve:.
Place a pressed scoop of rice in the middle of your bowl (I like to use an ice cream type scoop, that way it stays rounded and centered in the bowl) and ladle the gumbo around and over the top of the rice.
Sprinkle some scallions on top and serve with the file powder on the side.
Enjoy!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	630.79 Kcal (2641 kJ)
Calories from fat	452.96 Kcal
		% Daily Value*
Total Fat	50.33g	77%
Cholesterol	118.73mg	40%
Sodium	1627.51mg	68%
Potassium	396.87mg	8%
Total Carbs	25.94g	9%
Sugars	2.48g	10%
Dietary Fiber	1.62g	6%
Protein	18.23g	36%
Vitamin C	29.6mg	49%
Vitamin A	0.3mg	9%
Iron	6.2mg	34%
Calcium	64mg	6%

Amount Per 100 g
Calories	164.02 Kcal (687 kJ)
Calories from fat	117.78 Kcal
		% Daily Value*
Total Fat	13.09g	77%
Cholesterol	30.87mg	40%
Sodium	423.18mg	68%
Potassium	103.19mg	8%
Total Carbs	6.74g	9%
Sugars	0.64g	10%
Dietary Fiber	0.42g	6%
Protein	4.74g	36%
Vitamin C	7.7mg	49%
Vitamin A	0.1mg	9%
Iron	1.6mg	34%
Calcium	16.6mg	6%

* 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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