January 15, 2013


Andouille Sausage, Chicken & Shrimp Gumbo
{slightly adapted from Cook & Be Merry}

The ingredient list on this one is a bit intimidating in length & cost, but well worth it. For us, this recipe braved new culinary terrain, including the creation of a roux base & the addition of spices only towards the very end of the cooking process. Serve this up over rice for a big crowd or better yet make with the intention of the leftovers. This gumbo tastes even better the next day, once the flavors have had a chance to sit together over night.

1/3 cup vegetable oil
1/3 cup all purpose flour
1 large white onion, chopped
1/2 yellow bell pepper, chopped
1/2 red bell pepper, chopped
4 cloves garlic, chopped
1/8 tsp cayenne 
1/3 cup dry white wine
handful fresh thyme, minced
2 bay leaves
1 14 oz can diced tomatoes with juice
1 8 oz bottle claim juice
1/2 can chicken broth
2-3 andouille sausage links, cut into coins
4 chicken tenderloins, cubed
3 dashes of Worcestershire sauce
2 tbsp total ground coriander seeds, white peppercorns, black peppercorns, in more or less equal parts
1 tsp paprika
1/5 tsp mustard powder
4 green onions, diced
18 frozen shrimp (it is more convenient to eat if these are peeled in advance, but it enhances the flavor to cook in shells)
yield: 4 generous servings

1. heat oil in large Dutch oven over medium heat until very hot, but not yet smoking. add flour & stir constantly until mixture is dark brown & fragrant.

2. add onion, peppers, garlic & cayenne powder to the roux and cook until onions begin to brown. stir frequently, the onions will release liquid as they cook, so there should not be a need to add more liquid.

3. add wine, thyme & bay leaves. stir until the wine absorbs. 

4. add tomatoes, clam juice, broth, sausage & chicken. lower heat & simmer until chicken is cooked through. the acids from the wine & tomatoes will smell overpowering. 

5. as the chicken cooks the gumbo will taste a bit flat, presenting a blank palate for spices & making this gumbo truly come alive. add the Worcestershire sauce & spices. it will seem like a lot, but we found the flavors to absorb nicely. taste & adjust.

6. in the last few minutes of cook time, add the green onions & shrimp. simmer until the shrimp cook through & turn opaque. 

7. turn off & let stand for at least 5 minutes before serving.

8. serve with rice if desired & garnish with parsley or more minced green onions.

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