Chicken and Andouille Gumbo with Shrimp (With Gluten Free Suggestions)
Chicken and Andouille Gumbo with Shrimp (With Gluten Free Suggestions)
Yield: 8 to 10 servings
Prep time: 30 minutes
Cook time: 2 hours and 30 minutes
Total time: 3 hours
Ingredients:
4 Qt Chicken stock or broth (preferably homemade)
1 Cup vegetable oil
1 Cup all purpose flour (use gluten free 1 to 1 flour if making the recipe gluten free)
2 onions, chopped
3 ribs of celery, chopped
4 TBSP garlic minced
1 each green and red bell pepper, chopped
1/2 lb okra sliced
1/2 tsp cayenne pepper
1 lb boneless, skinless chicken thighs, cut in 1/2 inch cubes
1 lb andouille sausage cut into 1/2 inch rounds
1 lb peeled, deveined shrimp with tails removed
1 tsp each salt and cajun seasoning
3/4 tsp ground black pepper
2 bay leaves
1 tsp dried thyme
White rice (I prefer basmati) for serving
*Check all packaging and you can easily make this recipe gluten free.
Garnish options:
Thinly sliced green onions
Chopped parsley
File’ powder
Hot sauce
Directions:
1. Prep ingredients first. You can prep garnishes and rice once gumbo is assembled, but prep all other ingredients.
2. In a large skillet, heat 1 TBSP vegetable oil on medium high heat. Saute’ chicken thighs until browned and set aside.
3. Make a roux the color of chocolate milk. Combine the oil and flour in a large stock pot or Dutch oven. Stir constantly and watch carefully. Once the roux is the color of chocolate milk, add the onions, celery, garlic, bell pepper, cayenne, okra, and sausage. Cook until vegetables are softened (5-7 minutes),
4. Add the stock or broth , salt, Cajun seasoning, black pepper, dried thyme, bay leaves, and bring to a simmer. Let simmer for 2 hours until the sauce is thickened and the taste of flour is gone.
5. Add the chicken thighs and parsley. Let simmer for about 30 more minutes. If it is too thick, add a little more broth.
6. Check seasoning and adjust if necessary.
7. Add shrimp and cook for 2 to 2-1/2 minutes.
8. Serve in shallow bowls over cooked white rice. Garnish with green onions, file’ powder and hot sauce if desired. You can garnish with fresh parsley at the very end as well.