Chicken & Seafood Gumbo
- Ready In:
- 6hrs
- Ingredients:
- 12
- Serves:
-
12
ingredients
- 1 whole chicken
- 3 onions, chopped
- 2 green bell peppers, chopped
- 1⁄2 stalk celery, chopped
- 1 cup oil
- 2 cups all-purpose flour
- 2 quarts chicken broth
- small shrimp (3 cans)
- 1 smoked sausage
- 1 tablespoon tony chachere gumbo file (find it in the spice isle with the Cajun Seasonings)
- 1 tablespoon tony chachere cajun seasoning
- salt & pepper
directions
- Boil chicken until done.
- Remove from bone and shred.
- In a large stock pot over LOW heat, combine oil and flour and slowly brown your roux.
- This will take some time.
- You want your roux to be a DARK brown color.
- Keep stirring.
- Add onions, peppers, and celery.
- You may need to add some broth aid in cooking the vegetables depending on how thick the roux is.
- Cook for 10 minutes.
- Keep stirring.
- Add 2 quarts chicken broth to roux.
- Stir to combine.
- Add shredded chicken, shrimp, sausage and seasonings.
- Cover and simmer a slow boil for 30 minutes.
- Serve over rice.
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RECIPE SUBMITTED BY
Lesley Anne
Mountain Home A F B, Idaho
I love to cook! I learned at my grandmother's side. I prefer homegrown, homecooked comfort food.