– Started with seasoning maybe a pound and a half of boneless/skinless chicken thighs. Cut into chunks and seasoned in your preferred Cajun/creole seasoning.. brown and set aside
– take 1 diced medium yellow onion/ 1 diced bell pepper/ equal parts diced celery / and equal parts of diced okra and soften in the fond of the brown chicken with a tablespoon of butter and a bit extra of Cajun/creole seasoning. When soften add in 6 cloves of crushed garlic
– once softened add on one carton of seafood stock (I used a homemade of shrimp stock, out of the peeled shrimp shells that I would add later), and simmer.. if liquid appears not enough add water. Bring to simmer
– Start simmering at low-medium temp. After about 10 minutes add your sausage of choice (I used and andouille) and after about half an hour add the browned chicken back to the pot.
– while simmering make your roux. In a cast iron skillet over med-low temp combine equal parts flour and vegetable oil and continuously stir until roux reaches a color between milk and dark chocolate. (See my 2nd picture)
– once color is reached slowly add roux to gumbo broth, until desired thickness is reached (for a 6qt Dutch oven nearly full I used maybe about half-three quarters cup of the roux)
– once thickened add shrimp to the pot.. you can likely kill the heat to the gumbo and let the residual heat cook the shrimp (jumbo… peeled and deveined) through.
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Pretty simple recipe.. Kept it pretty basic.
– Started with seasoning maybe a pound and a half of boneless/skinless chicken thighs. Cut into chunks and seasoned in your preferred Cajun/creole seasoning.. brown and set aside
– take 1 diced medium yellow onion/ 1 diced bell pepper/ equal parts diced celery / and equal parts of diced okra and soften in the fond of the brown chicken with a tablespoon of butter and a bit extra of Cajun/creole seasoning. When soften add in 6 cloves of crushed garlic
– once softened add on one carton of seafood stock (I used a homemade of shrimp stock, out of the peeled shrimp shells that I would add later), and simmer.. if liquid appears not enough add water. Bring to simmer
– Start simmering at low-medium temp. After about 10 minutes add your sausage of choice (I used and andouille) and after about half an hour add the browned chicken back to the pot.
– while simmering make your roux. In a cast iron skillet over med-low temp combine equal parts flour and vegetable oil and continuously stir until roux reaches a color between milk and dark chocolate. (See my 2nd picture)
– once color is reached slowly add roux to gumbo broth, until desired thickness is reached (for a 6qt Dutch oven nearly full I used maybe about half-three quarters cup of the roux)
– once thickened add shrimp to the pot.. you can likely kill the heat to the gumbo and let the residual heat cook the shrimp (jumbo… peeled and deveined) through.
– served over plain white rice