Tuesday, February 16, 2010
Shrimp, Chicken and Sausage Gumbo
Living only 1 1/2 hours from Louisiana lends itself to occasionally partaking in Cajun cuisine. Cajun cuisine evolved from the cooking influences of the French and Mexican cultures. So far, I've never met anyone who didn't ask for seconds when sampling this delicious combination.
1/2 c. butter
1/4 c. flour
1 1/2 tsp. gumbo file` seasoning
2 cloves garlic, minced
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. red pepper flakes (more if your palette can take it)
1 bay leaf
1 med. onion, chopped
1 med. green bell pepper, chopped
2 ribs celery, chopped
3 c. chicken stock
1 (28 oz.) can tomatoes, chopped w/ juice
1 c. cooked de-boned chicken, (yes, this was from James)
1/2 lb. smoked sausage, sliced
1 lb. peeled, de-vained shrimp
1 (12 oz. ) pkg. frozen sliced okra
4 c. hot cooked rice
In a Dutch oven or large soup pot melt butter over low heat. Stirring constantly, add flour, gumbo file`, garlic, salt, pepper, red pepper flakes and bay leaf. Cook and stir over low heat until mixture turns from dark green to brown (this mixture is called roux / pronounced rue),approximately 10-15 min. Add onion, green bell pepper and celery. Continue cooking over low heat, stirring occasionally, until onions are transparent. Add chicken stock and tomatoes with juice. Increase heat to medium, and bring mixture up to a simmer. Add chicken, sausage, shrimp and okra. Return to a simmer and cook for an additional 10 minutes, stirring occasionally. Serve over hot cooked rice.
Make sure you always place a bottle of Louisiana hot sauce (we use Tabasco brand, it's made in Louisiana) on the table next to the salt and pepper when serving Cajun or Creole cuisine.
Note: You may omit the shrimp and add additional chicken and sausage, OR you may substitute diced ham for the sausage, OR you may substitute crayfish tails for the shrimp, OR you may substitute any combination of meat your heart desires - it all tastes good in gumbo.