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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I hate this part Ingredients:
1 lb chicken thighs skinned and deboned |
1 lb andouille sausage cut into 1/4 in slices |
1 lb fresh shrimp with shells on |
1/2 lb of fresh mussels scrubbed and debearded |
3/4 cup of diced onion |
3/4 cup diced poblano |
1/2 cup diced celery |
1 medium leek washed and chopped ( white part only) |
1 cup frozen okra ( or fresh) |
4 cups of chicken stock |
2 1/2 cups of shrimp stock |
3-4 tbs cajun seasoning ( prudhommes chicken magic or mine) |
1/4 cup of roux ( see my recipe if you don't have one) |
3 bay leaves |
1-2 tbs tobasco sauce ( to taste) |
Directions:
1. Make the damn roux first. After the roux is done peel and devein the shrimp. Put the shrimp shells in 3 cups of cold water in a pan and bring to a boil, reduce heat to low and simmer 30 minutes then take off heat, strain in a seperate bowl and allow to cool while you start your gumbo.
2. In a soup pot cook the sausage on a med to high heat and allow to burn, around 4 minutes. Turn over each piece individually and repeat. Remove sausage to a bowl lined with paper towel. Add the chicken and cook for 2 minutes, then reduce heat to medium. Add 1/2 of the vegetables and 2 TBS of the seasoning and cook another 3 minutes scraping frequently. Deglaze pan with 1/2 cup of water. Add enough water to cover the chicken and bring to a boil, reduce heat to low-med and simmer for around 30-45 minutes or until chicken will chunk apart with little effort with a spoon ( there should be at least one cup of liquid left). Add the sausage, bay leaves, remaining vegetables and both stocks. Bring to a low boil and add some roux 1 TBS at a time while whisking like crazy. The consistancy should be like your Mother- in -laws runny gravy. Reduce heat to low add okra, tobasco and simmer for 30 minutes, add the shrimp and mussels and cook another 5 minutes.
3. Keep some extra stock on hand in case your gumbo gets too thick or when you're cooking the chicken if you run out of liquid. I like the end result to be similar to a thick stew, but there is nothing wrong with a soup consistancy either.
4. Please do not ask me where the tomatoes are or you'll be lapidated with the same.
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