I'd like to tell you that I'm a true Louisiana girl so that you'll trust the authenticity of my Gumbo recipe however, I'm pretty much made up of English and Welsh blood; raised in New Mexico and Colorado, without a single Cajun or Creole bone in my body! I have many dear friends that are true blood Louisiana born, Cajun and Creole cooks, all of which I'm sure will be offended by my version of Chicken, Andouille and Shrimp Gumbo! The thing is, I like Gumbo made my way!
Gumbo is a rich diverse dish and every true blood Cajun and Creole cook will tell you theirs is the most authentic and best Gumbo in the world. I'll admit, I've tasted some really outstanding Gumbo in my lifetime; each as different as the next. Gumbo is a truly satisfying comfort meal to be sure.
The key to any Gumbo is the roux. I prefer my roux cooked to a medium dark color instead of the deep amber brown of the traditional Louisiana dish. I also add a can of original Rotel tomatoes to the mix! I know, this is blasphemy to the hard core purist Cajun and Creole cook! I can only ask that you give my version a try before you judge me to harshly!! It's delicious.
My version of Chicken, Andouille and Shrimp Gumbo.
1 cup flour
1 cup grapeseed oil
1 ½ quart hot water
3 tablespoons chicken base
1 whole fryer chicken, rinsed, dried and giblets bag removed
1 pound Andouille sausage
½ pound fresh shrimp peeled and deveined
1 large white onion
1 large green pepper
4 large garlic cloves
4 stalks celery
4 bay leaves
1 tablespoon Creole seasoning
1 tablespoon file' powder (if you use okra omit the file')
1 8 ounce can original flavor Rotel tomatoes (substitute 3 ripe large tomatoes Rotel offends your sensibilities)
hot sauce to taste
salt and pepper to taste
Garnish: 1 bunch green onions
4 cups hot cooked long grain white rice (brown rice may be substituted)
- Heat grape seed oil in cast iron skillet on medium high heat
- add flour and whisk together
- Continue whisking for apporxamately 20 minutes or until the roux becomes medium brown to dark amber brown.
- Watch roux carefully, it can go from dark browned to burned in nothing flat!
- add chopped vegetables to the roux when it becomes medium to dark brown
- add ½ cup water and cook additional 5 minutes on medium high heat
- vegetables can be cooked seperately and then added to the stock
- transfer vegetable roux mixture to a large heavy bottom stock pot
- add remaining water, spices, hot sauce and bring to a boil, reduce heat to medium
- add whole chicken to pot and cover, cook chicken in broth for 2 hours or until fork tender
- remove chicken to a large plate and cool for 5-10 minutes. When chicken is cool enough to handle remove cooked meat and discard the bones and skin
- chop chicken into pieces and sprinkle with Creole powder, set aside
- using the cast iron skillet the roux was made in, cook sliced Andouille sausage until browned
- add chicken and sausage back to stock pot
- remove bay leaves
- peel fresh shrimp, sprinkle with Creole powder, saute in drippings from sausage until pink, about 3 minutes
- add shrimp to stock pot and cook additional 20 minutes to bring flavors together and reheat the chicken