Spontaneous Heating Gumbo |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ingredients:
1/2 cup canola oil |
1 pound boneless skinless chicken breast, diced |
1 pound andouille sausage, sliced |
1/2 pound buffalo sausage or other smoked sausage, sliced |
1 small yellow onion, chopped |
1 green bell pepper, chopped |
1/2 cup all-purpose flour |
1 tablespoon gumbo file seasoning |
1 1/2 teaspoons cayenne pepper |
1/2 teaspoon freshly ground black pepper |
2 teaspoons hot pepper sauce (recommended: tabasco) |
1 cup clam juice |
3 cups chicken stock |
1 cup tomato juice |
1 cup pale ale (recommended: firehouse chukkar ale) |
6 ounces pollack or other white fish, diced |
1 pound shrimp, peeled and deveined, tails removed |
1/2 pound okra |
1 cup canned clams |
white rice, for serving |
Directions:
1. Heat a Dutch oven or large pot over medium heat. Add the canola oil, chicken breast and sausages. Saute until lightly browned, about 5 minutes. Add onion and peppers and cook until tender, about 5 minutes. Add the flour, spices, and hot sauce. Cook until the mixture thickens, about 3 to 5 minutes. Add clam juice, chicken stock, tomato juice and pale ale. Bring to a simmer and add the fish and shrimp. Cook until the shrimp and fish are done, about 5 minutes. Reduce the heat to a simmer and add the okra and clams. Simmer for about 3 to 5 minutes. Serve over white rice.
2. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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