Prep 10 mins
Cook 2 hrs
This probably isn't super legit to southern cuisine, but it's the way i like my gumbo. this is all just estimated amounts, I've never actually measured this out. Most Gumbo recipes call for a dark roux, but i dont even cook my roux.
- 1 red bell pepper
- 1 green bell pepper
- 1 large white onion
- 3 celery ribs
- 3 garlic cloves
- 396.89 g canpetite diced tomatoes
- 396.89 g can tomato sauce
- 2 medium skinless chicken breasts
- 4 andouille sausages
- 18 peeled and de-veined jumbo prawns
- 29.58-44.37 ml low sodium chicken base
- 14.79 ml chili powder
- 7.39 ml cayenne pepper
- 4.92 ml oregano
- 4.92 ml garlic powder
- 2 bay leaves
- 7.39 ml file powder
- 4.92 ml thyme
- 1 shake red pepper flakes
- salt and pepper
- basic roux
- 118.29 ml white rice
- Dice peppers, celery, onions, and garlic. Cut sausage and chicken into bite sized pieces.
- Saute aromatics in the bottom of a medium stock pot until they just start to sweat.
- Throw the proteins you have cut into the pot with the aromatics (if they aren't fully cooked, it wont matter).
- Add diced tomatoes and tomato sauce. Fill the pot to just above the ingredients with water.
- Add chicken base and bring to a boil.
- After it has been boiling for 15 minutes, lower to a simmer and add the remaining herbs and spices. Let simmer for 1 hour, adding water when it gets low.
- Bring back to a boil and add roux until it is desired thickness. After boiling for 5 minutes, reduce back to simmer. Add rice and let simmer for 15-20 more minutes, stirring occasionally. season with salt and pepper to taste.
- In a separate saute pan, color shrimp and add a bit of the gumbo to season the fish. Cook for 5 minutes or until done.
- Ladle gumbo into a rimmed bowl. lay 3 prawns in the middle of the gumbo. sprinkle with a bit of parsley.