Cook2 hrs 30 mins
This recipe was a culmination of several recipes that I ran across through the years. It is time consuming but it is worth it. Note: The roux is probably the most important part of making a gumbo, take your time and you will be rewarded (To quote Alton Brown). The darker the color, the richer it will be. I like mine very dark.
- 1 lb kielbasa, sliced into 1/2 inch thick medallions
- 1 lb andouille sausage, sliced into 1/2 inch thick medallions
- 2 lbs boneless skinless chicken thighs, cut into bite size pieces
- 2 lbs shrimp, peeled and deveined (save the shells to make a stock)
- 2 cups cold water
- 1⁄4 cup creole seasoning, divided (I use Tony Cacheres)
- 3⁄4 cup vegetable oil
- 1 cup all-purpose flour
- 1 1⁄2 cups onions, small dice
- 1 cup green bell pepper, small dice
- 1 cup celery, small dice
- 2 tablespoons garlic, minced (or to taste)
- 8 ounces tomato paste
- 3 bay leaves
- 96 ounces chicken broth
- 1 -2 teaspoon cayenne (more or less to taste)
- 1 bunch scallion, small dice
- cooked long-grain rice (as much as you think you'll need)
- file powder (served on the side)
- In large skillet brown both sausages on medium-low heat. Set aside till later. You may need to do this in batches.
- In small sauce pan add water and shrimp shells and simmer for 20 minutes covered. Remove from heat and let sit for another 20 minutes, covered. Strain stock and reserve for later.
- Season chicken and shrimp with 2-3 tablespoons of creole seasoning and set aside.
- To make the roux:.
- In 12 quart heavy bottom stock pot, heat oil over medium/medium low heat. Add the flour all at once and stir constantly with wooden spoon until it turns to a dark chocolate color. (approximately 20-30 min.) Do not rush this by turning up the heat, It will burn very quickly, not to mention it might splatter and this stuff is like napalm if it gets on your skin.
- Add the onion, green bell pepper, celery, garlic and continue the constant stirring. Cook until they soften (5-10 minutes). This will look like a very thick paste.
- Add the bay leaves, and stir in the tomato paste and cook for a couple of minutes.
- Pour the chicken and reserved shrimp stock in and stir till the paste (roux) is combined.
- Put the sausage, the rest of the creole seasoning,and the cayenne in and raise the heat to bring to a soft boil. For about 10 Minutes.
- Reduce heat to a simmer, add chicken and cover. Simmer for 30 minutes.
- Now check the consistency. You can always add a little water or broth if necessary.
- Simmer for another 15-20 minutes.
- Add the shrimp and stir. The shrimp will cook very quickly. As soon as they turn pink you're ready to serve.
- To serve:.
- Place a pressed scoop of rice in the middle of your bowl (I like to use an ice cream type scoop, that way it stays rounded and centered in the bowl) and ladle the gumbo around and over the top of the rice.
- Sprinkle some scallions on top and serve with the file powder on the side.
DH, DD, DS & I loved this gumbo! I added 2 teaspoons of the cayenne and wowie wow wow! It was just the right spicy we love! I followed the recipe exactly except I had red, yellow and orange bell peppers on hand, so I used them instead of green. Different from any gumbo I have cooked before (no okra) loved all of the different meats in here. Next time I may add some okra just because we love it so much. For PAC 2007 Thanks BBQ Man!
My family loved it! Great recipe!
Made this in the crockpot! I made it in several steps which took 3 days at the warm temp in the crock. Doing it that way help blend everything together and is fantastic! I used chorizo sausage instead of what was called for, 1 lb or a little more. I did not add chicken instead I had some ham left over about 2 lbs and put that in along with the ham broth. Also I did not add any pepper. Made the rice then poured the gumbo over. I cut the recipe in half, there were 4 of us and still had left overs to spare. Truly outstanding taste. Give it a try and you WILL NOT BE DISAPPOINTED! Added this to my cookbook!