CHICKEN, SAUSAGE, AND SHRIMP GUMBO

CHICKEN, SAUSAGE, AND SHRIMP GUMBO image

Yield 6 servings

Number Of Ingredients 14

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1/3 cup all-purpose flour
1/3 cup vegetable oil (not olive oil)
1 large onion, chopped
½ cup chopped green pepper
4 cloves garlic, minced
2 Tbls. Paul Prudhomme's Poultry Magic
4 cups hot water
2 pounds chicken thighs, skinned, boned, and cut into bite-size pieces
12 ounces Andouille or smoked sausage, cut into ½-inh slices and quartered
1 bottle clam juice (optional)
8 oz. shrimp
½ - 1 cup Okra (we use sliced frozen okra)
Hot cooked rice
Filé powder (optional-we don't use)

Steps:

In a heavy 4-quart Dutch oven stir together the flour and oil till smooth. Cook over medium-high heat 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir the roux constantly (about 5 minutes-maybe more, depending on how dark it gets). Roux should be a dark reddish brown. Stir in the onion, green pepper, garlic, and seasoning. Cook and stir over medium heat for 3 to 5 minutes or till vegetables are tender. Gradually stir the hot water into the vegetable mixture. Stir in chicken. Bring mixture to boiling. Reduce heat. Cover and simmer 40 minutes. Stir in the sausage. Cover and simmer about 20 minutes more till chicken is tender. Remove from heat. Skim off fat. (I use a paper towel.) Peel shrimp and put peels in either a steamer or cheesecloth. Add to broth. Simmer for 15 - 20 minutes. Remove peels. About 25 minutes before serving, cook rice. About 10 minutes before serving, add okra. While okra is cooking, cut shrimp into bite-size pieces. Add shrimp about 5 minutes before serving. Cook till heated through. Spoon gumbo over hot cooked rice. Serve with ¼ to ½ teaspoon filé powder to the side of each serving to stir into gumbo, if desired. Makes 6 servings. We usually double this recipe.