Nothing is more classic and warming than a classic bowl of traditional gumbo like this one, made with tender chicken and fresh shrimp.
|1 lb||Maple Leaf® Andouille Sausage|
|3/4 cup||Vegetable oil|
|2 tbsp||Cajun seasoning, divided|
|1/2 cup||Diced orange pepper|
|1/2 cup||Diced red pepper|
|1/2 cup||Diced yellow pepper|
|1/2 cup||Diced celery|
|1/2 cup||Diced sweet onion|
|1/2 cup||Diced green onion|
|1/4 cup||Fresh minced garlic|
|1 cup||Diced Roma tomatoes|
|2 cups||Okra, cut in ½” (2.5 cm) slices|
|8 cups||Chicken broth|
|1/4 cup||Worchestershire sauce|
|1 lb||Shrimp, peeled and deveined|
|1 lb||Fully cooked chicken thighs, cut into bite sized pieces|
|Salt and pepper|
SLICE Andouille sausage into ½” (1.25 cm) pieces. Heat oil in a large pot over medium heat, add Andouille and sauté for about 5 minutes and until the sausage has released some of it’s flavour into the oil. Remove the Andouille from the oil using a slotted spoon and set aside to drain of a paper towel lined plate.
WHISK flour into the oil, stirring constantly until it becomes dark brown and nutty smelling, about 20-30 minutes. Be very careful not to burn. Add 1 tbsp (15 mL) Cajun spice, peppers, celery and onions. Reduce the heat to medium-low and cook for about 10 minutes, stirring constantly until vegetables are tender. Add garlic, tomatoes and okra and remaining Cajun seasoning and continue to cook for another 5 minutes. Add broth and Worchestershire sauce, simmer for 20 minutes then add shrimp, chicken and reserved sausage. Cook for 5-7 minutes or until the shrimp is bright pink in colour and the chicken is heated through. Season with salt and pepper. Serve hot with crusty bread.
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