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vegetable oil all-purpose andouille sausage chicken thighs kosher salt tomato paste celery onion green bell pepper cayenne pepper garlic chicken broth pickling spice shrimp gumbo file white rice cheesecloth
Viewed: 39 - Published at: 4 years agoIngredients
- 1/2 cup plus 1 tablespoon vegetable oil
- 1/2 cup all-purpose flour
- 8 ounces andouille sausage, cut into 1/2-inch pieces
- 1 1/2 pounds boneless skinless chicken thighs, quartered
- Kosher salt and freshly ground black pepper
- 1 tablespoon tomato paste
- 2 ribs celery, chopped (about 1 cup)
- 1 large onion, chopped (about 2 cups)
- 1 green bell pepper, chopped (about 1 1/2 cups)
- 1/4 teaspoon cayenne pepper
- 4 cloves garlic, finely chopped
- 4 cups chicken broth
- 2 tablespoons pickling spice
- 1 1/2 pounds medium shrimp, 21-25 count, peeled and deveined, tails removed
- 1/2 teaspoon gumbo file
- Hot cooked white rice, for serving
- Special equipment: cheesecloth
Method
- In a cast-iron or other heavy-bottomed skillet, heat 1/2 cup of the vegetable oil over medium-high heat until very hot.
- Add the flour and whisk until combined and just beginning to brown.
- Reduce the heat to medium-low and continue to cook, whisking occasionally, until it is a deep peanut butter brown color, 15 minutes.
- Set aside.
- Meanwhile, heat the remaining 1 tablespoon oil in a Dutch oven or large pot over medium heat.
- Add the sausage and cook until the fat has rendered and is lightly browned.
- Remove with a slotted spoon to a bowl.
- Sprinkle the chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon pepper and brown in the sausage drippings.
- Remove from the pot and place in the bowl with the sausage.
- Stir in the tomato paste until smooth and darkens slightly (be careful not to burn), about 1 minute.
- Add the celery, onions, peppers and cayenne to the pot and continue to cook until softened, 8 to 10 minutes.
- Add the garlic and cook until just aromatic, about 30 seconds.
- Add the chicken broth and 2 cups water and bring to a simmer.
- Slowly whisk in the warm roux, a bit at a time, until combined.
- Tie the picking spice in a bit of cheesecloth and add to the pot along with the chicken and sausage.
- Simmer all together until thickened and the flavors have blended, about 45 minutes.
- Add the shrimp and gumbo file and simmer until the shrimp are just cooked through and the gumbo has thickened, about 5 minutes.
- Discard the pickling spice bundle.
- Taste and adjust seasoning with additional salt and pepper.
- Serve the gumbo over rice.
- Cook's Note: Pickling spice contains chiles, coriander, cumin, ginger, black pepper, allspice, cinnamon, bay leaves, brown mustard, yellow mustard, cloves and turmeric.
- You can make your own it you can't find it premade.
