CAJUN CHICKEN SAUSAGE SHRIMP & CRAB GUMBO

Cajun Chicken Sausage Shrimp & Crab Gumbo image

Provided by Lorrie Butler

Categories Seafood

Time 1h45m

Number Of Ingredients 21

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2 large chopped onions
1 large chopped bell pepper
2 c chopped green onions
4 oz parsley or parsley flakes (desired amount)
1 jar(s) savoie's roux or 1 lb. homemade roux *
2 lb cajun smoked sausage
1 lb pork tasso
4 lb skinless boneless chicken
3 clove chopped or minced garlic
5 Tbsp cajun seasoning
2 c chopped celery
1 bay leaf
2 lb andouille sausage
1 pinch oregano, dried or fresh
1 pinch thyme, dried or fresh
1 Tbsp hot pepper sauce
4 can(s) water
2 can(s) chicken broth
1/4 c chicken bouillon granules
1 lb shrimp, peeled and deveined
5 cleaned gumbo crabs,

Steps:

1. 1: Warm up a large gumbo pot over medium heat, then reduce to low heat. 2: In a cast iron skillet, saute' smoked sausage in half of the cooking oil over medium high heat until sausage begins to brown (about 4 to 5 minutes). 3: Transfer sausage to the gumbo pot. 4: Saute' andouille in the skillet over medium high heat until slightly browned. 5: Transfer andouille to gumbo pot. 6: Saute' chopped onions, celery, and bell pepper in butter in the skillet for 8 to 10 minutes. 7: Add all seasonings and bouillon granules to skillet and cook for 3 minutes, stirring constantly. 8: Transfer vegetable and seasoning mixture to gumbo pot. 9: Saute' chicken, half a batch at a time, in remaining cooking oil until slightly browned. 10: Transfer chicken to gumbo pot. 11: Add hot pepper sauce, chicken broth, and water to gumbo pot and bring to a boil over medium high heat. 12: Crumble in dark roux. 13: Bring to a boil again, then reduce heat, and cook gumbo on a low boil for 60 minutes. 14: Reduce heat to a low simmer for 10 minutes. 15: Add shrimp and crabs or lump crab meat and simmer an additional 10 minutes 16: Garnish with green onions and serve with potato salad.