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chicken sausage oil flour onions celery bell pepper garlic chicken stock mushrooms green onions bay leaf thyme basil salt cracked pepper Tabasco sauce parsley shrimp white rice
Viewed: 24 - Published at: 5 months agoIngredients
- 1 chicken, cut into pieces
- 1 lb smoked sausage or 1 lb andouille sausage
- 1 cup oil
- 1 1/2 cups flour
- 2 cups chopped onions
- 2 cups chopped celery
- 1 cup chopped bell pepper
- 1/4 cup diced garlic
- 3 quarts chicken stock
- 24 button mushrooms
- 2 cups sliced green onions
- 1 bay leaf
- 1 sprig thyme
- 1 tablespoon chopped basil
- salt
- cracked pepper, to taste
- Tabasco sauce or hot sauce, to taste
- 1/2 cup chopped fresh parsley
- 1 (1 lb) package frozen cooked shrimp
- 4 cups cooked white rice
Method
- *Removeas much fat from the chicken as possible; cut smoked sausage or andouille into half inch slices and set aside.
- In a two gallon stock pot, heat oil over medium heat; sprinkle in flour and whisk constantly until a golden brown roux is achieved; DO NOT scorch; if black specks appear, discard it and start again.
- Add onions, celery, bell pepper and garlic; saute 3-5 minutes or until vegetables are wilted; add chicken and sausage, blending well into vegetable mixture; saute approximately fifteen minutes.
- Add chicken stock, one ladle at a time, stirring constantly until all is incorporated; bring to a rolling boil, reduce to simmer and cook approximately one hour, stirring occasionally and skimming any fat or oil that rises to the top of the pot.
- Add mushrooms, green onions, bay leaf, thyme and basil; season to taste with salt, pepper and Tabasco.
- Cook an additional one to two hours if necessary, until chicken is tender and falling apart; add parsley and shrimp; cook for an additional 10-15 minutes, or until shrimp is hot; adjust seasonings and serve over hot steamed white rice.
- Pass additional Tabasco at the table, to taste.
- *Youmay want to boil the chicken a couple of hours before beginning the gumbo.
- Reserve the stock, debone the chicken and use the meat and the stock in the gumbo.