Creole Chicken, Shrimp & Andouille Gumbo
Gumbo is a dish that originated in southern Louisiana during the 18th century. The term gumbo comes from the West African word for okra. The dish consists of meat, shellfish and vegetables, which are traditionally green bell peppers, onion, and celery (the trio is known as the “holy trinity” in Cajun cuisine). This is more a soupy stew, served over a mound of rice versus jambalaya which is a rice dish. The roux is essential to the traditional flavor of gumbo, so be sure to take time to develop the roux to a rich chocolate brown. To achieve the ultimate flavor for an authentic recipe, use the smokiest andouille sausage you can find. This dish can be made up to three days in advance; then reheated.
- Serves
- 6-8
Directions
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To a large Dutch oven or large pot set over medium heat, add oil. When oil is shimmering, cook chicken thighs until fat is rendered. Add sausage and cook for another 2 minutes. Remove to a plate when 2/3 cooked.
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To the rendered fat and oil, whisk in the flour, mixing well to ensure there are no lumps. Stirring occasionally and monitoring the heat to ensure the mixture doesn’t burn, cook flour until the roux develops into a dark chocolate brown color, 10-12 minutes.
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Add the onion, celery, bell peppers, and green onion and cook until tender, 8 to 10 minutes. Add the garlic, bay leaf, herbs, and cayenne pepper. Stir to combine; add in the Creole seasoning, then lightly salt and pepper to taste.
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Add the chicken broth and tomatoes then increase heat to a heavy simmer. Add the sausage and chicken back in and simmer gumbo covered until the chicken is almost cooked through, about 15 minutes.
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Add the okra and shrimp; then simmer until tender, about 10 minutes more.
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Stir in the gumbo filé during the last five minutes of cooking.
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Remove the bay leaf and adjust seasoning with salt and pepper.
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To serve: Ladle the gumbo over rice into serving bowls and serve immediately.
Shawnie’s notes
or shortcut by using pulled Rotisserie chicken
or make an entirely seafood gumbo using 2 pounds of shrimp, crab and crawfish.
NOTE: Filé powder is made from ground, dried sassafras leaves. It acts as a thickener for stews and should be added at the very end to avoid over-thickening. It's available in the spice section of most supermarkets or specialty spice shops, like Penzey’s.
From Shawnie's class “Taste of New Orleans”
