Chicken Sausage and Shrimp Gumbo
Best gumbo this side of Nawlins! A wonderfully flavorful and easy gumbo that is all about chicken, andouille, shellfish, okra, and spice.
Servings: 8 servings
Calories: 634kcal
Ingredients
- 1 cup butter
- 1 cup flour
- 1 cup celery, chopped
- 1 cup onion, chopped
- ½ cup green bell pepper, chopped
- ¼ cup chopped parsley
- 1 Tablespoon minced garlic
- 2 teaspoons black pepper
- 2 teaspoons cumin
- ¾ teaspoon cayenne pepper
- ½ Tablespoon onion powder
- ½ Tablespoon paprika
- 7 cups chicken stock
- 1 cup white wine
- 1 pound raw chicken, chopped
- ¾ pound Andouille sausage, sliced
- 1 pound shrimp (add an additional ½ pound shrimp if you can’t find crawfish)
- ½ pound crawfish tails
- 1 ½ cups sliced okra, frozen (if fresh, add in when other vegetables are added)
- Hot sauce to taste (can be added to the entire pot or let everyone adjust their serving to their preferred heat)
- Garnish: chopped green onions or parsley
Instructions
- Make a roux -In a large heavy-bottomed pan melt the butter on high heat until it turns golden to medium brown, stirring constantly and being careful not to let it burn.
- Lower heat to medium and stir in flour.
- Continue stirring until roux is brown in color and free of lumps.
- Add vegetables (except for okra) and seasoning and continue stirring.
- When onions are translucent in color, increase heat and add chicken stock and wine. Stir with whisk to prevent lumps and bring to a boil.
- Add chicken and andouille sausage. Reduce heat to low and continue to cook 1-½ hours.
- Turn up to medium-high heat, bring to a boil, then finish by adding shrimp, crawfish, if using, and frozen okra. Cook an additional 5 minutes.
- Adjust seasoning with salt & pepper. Add hot sauce to taste or let each person add their own.
- Garnish with chopped green onions and serve the gumbo with white rice.
Notes
STORE/FREEZE
To Store: Once the gumbo has come to room temperature, place it in an airtight container and store it in the fridge. It will keep for 3 days.
To Freeze: Cool the gumbo to room temperature or cooler. Place it in freezer-safe containers or plastic freezer bags. Freeze for up to 4 months. Thaw it in the fridge overnight.
Nutrition
Calories: 634kcal | Carbohydrates: 27g | Protein: 37g | Fat: 40g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 216mg | Sodium: 1236mg | Potassium: 878mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1797IU | Vitamin C: 22mg | Calcium: 97mg | Iron: 3mg
