Cajun Gumbo

By RoketJSquerl

Ingredients

• 3 Boneless Chicken Breasts, cubed into 1" pieces
• 1 Lb. Andouille Sausage, cut into 1/4" slices
• 1 Lb. Medium Shrimp, peeled and deveined
• 1 Cup Oil + 1/4 Cup
• 1 1/2 Cups Flour
• 1 Large Onion, chopped
• 1 Green Bell Pepper, seeded and chopped
• 3 Stalks Celery, chopped
• 8 Cloves Garlic, chopped fine
• 1/4 Cup Worcestershire Sauce
• 10 Cups Chicken Stock (more if needed)
• 2 Bay Leaves
• 1/2 Tsp. Sage
• 1/2 Teaspoon Thyme
• 1/2 Tsp. Basil
• Salt, and pepper
• Cayenne, pepper

Preparation

Step 1

1. Season the chicken with salt and pepper. Heat 1/4 cup oil in a large skillet over medium high heat. Brown the chicken pieces and set aside. Add sausage and cook until browned and set aside.

2. In a large heavy bottomed pot, heat the remaining cup of oil over medium heat. Sprinkle the flour over the oil and cook until brown, stirring constantly (about 20 - 25 minutes). For this recipe, I like to bring the roux to about the color of a Snickers bar.

3. Add the onions, celery, and bell pepper and cook another 10 minutes or until the vegetables are soft. Add the garlic and cook for two minutes.

4. Add the Worcestershire sauce, chicken stock, bay leaves, sage, thyme, and basil. Stir until roux and stock are well blended and bring to a boil. Add chicken and sausage, season to taste with salt, pepper, and cayenne pepper. Reduce heat and simmer for at least two hours. About 5 minutes prior to serving, add shrimp and cook until shrimp turn pink. Serve over cooked white rice.

5. I've never really measured how much stock I use. I have one pot that I make my gumbo in and I just add stock until it looks about right. As always, if you burn the roux, you have to start over. Okra could also be added to this recipe if desired.