ANDOUILLE SAUSAGE, CHICKEN, AND SHRIMP GUMBO

Andouille Sausage, Chicken, and Shrimp Gumbo image

This is a basic gumbo recipe. Different vegetables and meats can be added to it, so have fun with it.

Provided by Therealuncle_d

Categories Cajun

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 15

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Ingredients

4 ounces clarifed butter
4 ounces all-purpose flour
2 onions, small dice
2 green peppers, small dice
4 stalks celery, small dice
3 garlic cloves, minced
32 ounces stock (chicken or beef)
2 -3 teaspoons cajun seasoning
1 lb boneless chicken parts, cooked
1 lb tail-off shrimp, cleaned and deshelled
1 lb andouille sausage, sliced into 1/8-inch rounds
1/4-1/2 teaspoon file powder
1 teaspoon salt (to taste)
1 teaspoon pepper (to taste)
1 lime, cut into wedges

Steps:

In a large stock pot, combine the clarified butter and flour. Cook over medium-high heat, stirring constantly, for about 20 minutes until the roux turns very dark brown almost black. (Don't be intimidated by the color of the roux, the darker it is the better).
add onion, carrot, and celery to roux and cook until tender.
Add garlic and cook briefly until fragrant.
Slowly add stock to roux in 3 stages, ensuring that the roux is completely smooth. Bring to a boil, then lower heat to a simmer.
Add cajun seasoning and file powder.
Add the sausage, chicken, shrimp, and allow it to cook until the shrimp just turns pink.
Adjust seasoning with salt and pepper.
Serve with rice and a wedge of lime.

Nutrition Facts : Calories 533.8, Fat 34.7, SaturatedFat 14.8, Cholesterol 178.3, Sodium 1457.5, Carbohydrate 19.8, Fiber 2.1, Sugar 2.9, Protein 34.7