Shrimp, sausage, and chicken GUMBO. Put the sausage, the rest of the creole seasoning,and the cayenne in and raise the heat to bring to a soft boil. This hearty Indiana gumbo with chicken, Italian sausage, and shrimp is a great cold weather meal. All Reviews for Shrimp and Sausage and Chicken Gumbo.
Mardi gras is the perfect occasion for a big bowl of gumbo served over steamy hot rice! Spicy sausage, chicken, and shrimp make it a tasty, hearty dish. As with almost all gumbos, this slow cooker chicken and sausage version start with a roux. You can have Shrimp, sausage, and chicken GUMBO using 19 ingredients and 13 steps. Here is how you achieve that.
Ingredients of Shrimp, sausage, and chicken GUMBO
- You need 3 large of boneless skinless chicken breast halves.
- It's 1 lb of smoked sausage.
- Prepare 1 lb of med shrimp deveined and peeled (doesnt go in until the end).
- Prepare 5 tbsp of butter or margarine.
- You need 1/4 cup of vegetable oil.
- Prepare 1 of salt and pepper.
- Prepare 1/2 cup of all-purpose flour.
- Prepare 1 large of onion, chopped.
- You need 6 clove of garlic, minced.
- You need 1 of green bell pepper, seeded and chopped.
- Prepare 3 of stalks chopped celery.
- It's 1/4 cup of worcestershire sauce.
- You need 1/4 bunch of flat leafed parsley, coarsely chopped.
- You need 5 cup of hot water.
- It's 5 of beef bouillon cubes.
- It's 1 can of stewed tomatoes w/juice.
- Prepare 2 cup of frozen sliced okra.
- Prepare 3 of green onions, white part as well.
- It's 1 dash of of cayenne pepper.
You'll find all of the classic ingredients in this gumbo, including the "holy trinity" of onion, bell pepper, and celery, along with sliced okra, spicy. Learn how to make Shrimp and Chicken Gumbo. We added andouille sausage and replaced the okra with green peppers. By Rian Handler and Justin Sullivan.
Shrimp, sausage, and chicken GUMBO step by step
- Season the chicken with salt and pepper. Heat the oil in a large (heavy bottomed) pot, over medium-high heat..
- Cook chicken until browned on both sides, remove..
- Cook sausage until browned on both sides, remove..
- *Roux- Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium-heat. Stirring constantly, until brown, about 10 minutes..
- Return the pot to low heat and melt the remaining 3 tablespoons margarine. Add onion, garlic, green pepper and celery. Cook for 10 minutes..
- Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley..
- Cook while stirring frequently for about 10 minutes..
- Add 5 cups of hot water and beef bouillon cubes. Whisk constantly. *for thicker gumbo, 4 cups of hot water.
- Add chicken and sausage, bring to a boil..
- Reduce heat, cover and simmer for 45 minutes. Stirring occasionally..
- Add tomatoes (w/juice) and okra. Stir, then cover and simmer for 1 hour..
- Just before serving add green onions, and shrimp. Let stand 5 minutes..
- Enjoy!!! With rice or crackers, however you prefer. Or just straight up..
Gumbo is a true melting pot dish. Originating in Louisiana it combines the cuisines and ingredients of several cultures Subbing in a spicy Italian for a hot Italian sausage, or a chicken sausage for a pork sausage is totally fine. Some gumbos do contain sausage, shrimp and chicken, but there are humbler ones that are made with only salt pork, onions and greens. Finally, there is the filé powder camp. These cooks use copious amounts of the stuff, which is made from finely powdered sassafras leaves.