1235 Apalachee Parkway, Tallahassee FL •  850.942.2557

Chicken, Sausage and Shrimp Gumbo

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Serves 4-6
Ingredients: 

1/3 cup + 1 Tablespoon vegetable oil
1/2 cup all purpose flour
2 celery stalks, chopped
2 garlic cloves, pressed
1 green pepper, chopped
1 medium-sized onion, chopped
1 can stewed tomatoes
Approximately 30 ounces chicken broth
15 ounces beef broth
1 pound boneless, skinless chicken
1/2 pound chorizo sausage, cut into 1/4-inch rounds
1/2 cup loosely packed parsley leaves, chopped
1 Tablespoon minced fresh thyme
1 Tablespoon fresh sage leaves
3/4 teaspoon sea salt
1/2 teaspoon ground pepper
1 pound medium shrimp, shelled and de-veined
1 cup long grain rice, cooked as directed
4 cups dark beer or water

Directions: 

Large Soup Pot: heat oil over med-low heat. Gradually stir in flour and cook, stirring until dark brown, about 15 min. Mix broth in slowly and blend till smooth.

At same time you start the roux, begin to cook the vegetables. In heavy skillet, medium heat, add 1 tablespoon of oil; heat till hot. Add celery, garlic, green pepper and onion. Cook till vegetables are tender, stirring occasionally.

To the roux-thickened broth, add stewed tomatoes, chicken, chorizo, herbs, salt and pepper and vegetables.

Add 4 cups of beer or water and bring to boil. Reduce heat to low and simmer uncovered for 40 minutes. Skim off any fat. Add shrimp and cook, uncovered, for 5 minutes or till shrimp turn opaque.

Credit: 
Natural Times

 

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