Chicken, Shrimp, and Sausage Gumbo

This Chicken, Shrimp, and Sausage Gumbo is such a rich and hearty stew. 

Gumbo is the official cuisine of the state of Louisiana. It begins with a very dark roux, and is flavored with onions, bell peppers, and celery, according to the Interwebs, the "holy trinity" of vegetables.
Gumbo melds together the flavors of several cultures, including French, West African, and Choctaw.

The flavors of this chicken, shrimp, and sausage gumbo will make you do a happy dance. I'm serious. This dish is simmered for about three hours, and the resulting flavors are incredibly satisfying.

Yes, the sauce is pretty much a gravy, but sometimes you just need some tasty comfort food.

If you want to get your gumbo geek on, check out this post from Southern Food Ways.

Notes:

1. I bought a whole chicken, which I cut up, saving the back to make my own chicken stock. I actually had another chicken back in the freezer, leftover from these Roasted Chicken Parts with Ginger and Garlic, so I used both for this broth. Store bought stock will work just fine as well. Just adjust the salt. 
2. This recipe calls for cooking the chicken pieces bone in, and pulling out the bones halfway through the cooking. If you don't want to bother, you can use boneless chicken pieces. 

This chicken, shrimp, and sausage gumbo is for our monthly event, #SoupSaturdaySwappers. This month, our host Kathy of A Spoonful of Thyme volunteered to host our Soup Swappers, and she chose Cajun or Creole as the theme. After the recipe, be sure to check out the rest of the delicious looking soups and stews.

Yield: 6 to 8 servings

Chicken, Shrimp, and Sausage Gumbo

ingredients:

• 2 tablespoons plus 1 cup corn oil
• 1 3 1/2 to 4 pound chicken, cut up, or 10 chicken parts of your choice
• 1 cup all purpose flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 large stalks celery, diced
• 1 pound andouille or kielbasa sausage, sliced
• 8 cups chicken stock
• 2 teaspoons kosher salt, plus more to taste
• 1 1/2 teaspoons cayenne pepper
• Freshly ground black pepper to taste
• 6 green onions, thinly sliced, plus more for garnish
• 1 pound large shrimp, peeled and deveined

instructions:

1. In a large Dutch oven, heat two tablespoons of the oil over medium heat. Working in batches, brown the chicken pieces on both sides, about 7 minutes each. Place the chicken on a plate and set aside. 
2. Add the flour and rest of the oil to the same pot, and over medium heat, cook while stirring, for 15 minutes until the color resembles peanut butter. Add the onion and cook for an additional 30 minutes, until the roux is a dark reddish brown. 
3. Add the chicken, bell pepper, celery, sausage, and the stock and bring the mixture to a boil. Add the salt and cayenne pepper, and reduce the heat to medium low. Simmer for 3 hours, stirring occasionally. At about the one hour point, remove the chicken pieces, remove the bones, and add the chicken meat back to the pot. 
4. When ready to serve the gumbo, add the green onions and shrimp, and cook until the shrimp is cooked through, about 5 minutes. 
5. Serve with white rice and hot sauce. 

http://www.karenskitchenstories.com/2018/02/chicken-shrimp-and-sausage-gumbo.html

adapted from Mario Batali -- Big American Cookbook

Created using The Recipes Generator

An InLinkz Link-up