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You will love this spicy, hearty, comfort food. It is easiest to make with a friend. You can make the rue and your friend can chop vegetables. If you're making it alone, get your vegetables completely chopped before you start the rue. This gumbo will quickly become a family favorite.
Ingredients you will need:
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 completely 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 careful 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 recipe 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 people with this recipe. We never have 10 people to serve so we end up saving a good portion of it for later.
Bill has worked as a support engineer in the AIDC industry for more than 10 years. He is an avid reader, blogger and self-taught guitar player. His blog at http://bestgiftsfor.com reviews, compiles other reviews and recommends the best gifts for everyone on your shopping list. You can also visit http://www.barcodehelponline.com for more information on barcodes and barcode scanners.
