Shrimp, Chicken and Sausage Gumbo

You will love this spicy, hearty, relieve food. It is easiest to make with a friend. You can make the rue and your friend can chop vegetables. If you're development it alone, get your vegetables wholly chopped before you start the rue. This gumbo will swiftly come to be a family favorite.

Ingredients you will need:

Chicken Chili

4-5 large chicken breasts. 3-4 pounds hot sausage. 2 pounds of large shrimp de-veined and de-clawed. 1 cup of vegetable oil. 1 cup of flour. 2 cups of diced celery. 3 or 4 large green peppers diced. 3 large onions diced. 2 or 3 jalapeno peppers diced. De-vein and de-seed them before dicing. 2 - 3 large cans or boxes chicken broth. 3 - 4 bottles clam juice. 8 cups of white rice. Cayenne pepper to taste. Chili powder to taste. Salt to taste. Black pepper to taste.

You will also need a very large sauce pot.

Put your chicken breasts into the sauce pot, cover with water and simmer until done. Remove the breasts from the water and cool. Once they are cooled, shred the chicken. Make sure you shred it, don't cube it. Set the chicken aside. Keep the water you cooked the chicken in. If you run short on chicken broth, you can use the water.

Fry or microwave your hot sausage until done. Cut into 1/2" pieces and set aside with your shredded chicken.

Now you'll want to chop up your vegetables as per the ingredient list.

2 cups of diced celery. 3 or 4 large diced green peppers. 3 large diced onions. 2 or 3 diced jalapeno peppers.

Set the vegetables aside.

Next you'll create the rue. Make sure the large sauce pot is wholly dry. Put 1 cup of vegetable oil and 1 cup of flour into the pot. Over low/medium heat stir constantly until the rue takes on a copper color.

When the rue is done, drop in the vegetables. Be truthful not to splatter, the rue will be very hot. Cook the vegetables in the rue until they are tender.

Now add 2 - 3 large cans chicken broth and 3 or 4 bottles clam juice. Also add the cayenne pepper, salt, black pepper and chili powder to taste.

Finally add the shredded chicken and the sliced hot sausage. Let the entire mixture simmer for at least one hour over very low heat stirring occasionally.

When the gumbo is nearly done, cook the white rice per the instructions on your box. Then put 2 - 3 cups cooked rice directly into the gumbo above.

Ten minutes before serving add 2 pounds of large shrimp. Make sure the shrimp is de-veined and de-clawed before putting them into the gumbo.

Serve over rice with crusty bread.

This formula is from Louisiana. It's been a big hit in our family for many years now. I'm sure you'll enjoy it. You can serve at least 10 citizen with this recipe. We never have 10 citizen to serve so we end up rescue a good quantum of it for later.

Shrimp, Chicken and Sausage Gumbo

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