Seafood, Sausage and Chicken Gumbo
Classic Cajun gumbo with shrimp, andouille sausage and chicken.
1 1/2 pounds chicken breasts, bone-in and skin-on
8 cups water
1/4 cup all-purpose flour
1/4 cup vegetable oil
1 large onion, chopped
2 medium green bell peppers, seeded and chopped
1/2 cup chopped green onion
4 cloves garlic, peeled and chopped
3 bay leaves
1 1/2 teaspoons dried thyme
1 teaspoon salt
1 teaspoon crushed dried oregano
1/2 teaspoon ground black pepper
1/2 pound andouille sausage, sliced
1 (6-ounce) can tomato paste
1/2 cup white wine
1 pound large shrimp, peeled and deveined
- Preheat oven to 350°F (175°C).
- Rinse chicken with cold water and place in a large pot with water. Bring to a boil, skimming any scum that comes to the surface, reduce heat and simmer for 45 minutes. Remove chicken and set aside to cool. Reserve broth; skim fat off the surface. When chicken is cool enough to handle, remove skin and bones and shred; set aside.
- While chicken is cooking, sprinkle flour on a baking sheet and toast, stirring often, until dark golden brown, about 40 minutes; set aside.
- Heat a large pot over medium-high heat (use same pot that was used for chicken; rinse and dry first). Add oil and heat until hot, but not smoking. Add onions, green bell pepper, green onions and garlic. Sauté until tender, about 5 minutes. Add bay leaves, thyme, salt, oregano and pepper; mix well. Stir in browned flour and whisk until smooth. Add chicken meat and broth, sausage, tomato paste and white wine. Bring to a boil, reduce heat and simmer, uncovered, for 1 hour. Add shrimp and cook until pink, about 7 more minutes. Serve warm.
Makes 8 servings.