Lobster and Andouille Gumbo

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Lobster and Andouille Gumbo Ingredients

3 each lobsters	2 tablespoons wocestershire sauce
1 1/2 pounds chicken thighs	1 teaspoon black pepper
1 1/2 pounds andouille sausage	6 quarts stock chicken and lobster
4 tablespoons butter for roux	2 each green bell peppers
4 tablespoons flour for roux	4 cloves garlic cloves
3 each onions large, chopped	1/4 cup parsley
1 bunch scallions chopped	32 ounces canned Italian tomatoes
1 cup celery chopped	1 teaspoon thyme
3 pounds fresh or frozen okra chopped	1/4 teaspoon cayenne pepper
2 each bay leaves crushed	1 teaspoon salt

Instructions for Lobster and Andouille Gumbo

Boil lobsters. Pick the tails and claws. Throw boddies back in
the water and simmer. Strain the stock and reserve.

Boil the chicken thighs until cooked. Bone and skin them, save
the meat. Return the skin and bone to the pot. Simmer, strain
and reserve the stock.

Chop all the vegetables while you make the roux. Stir it
constantly over a low fire until it becomes a deep chocolate
brown. Add the onions, peppers, scallions, garlic, celery and
parsley to the roux. Add more butter/oil if necessary. Cook
until the vegetables are soft but not browned.

Transfer the roux, etc. to the stock pot. Add the okra and cook
until it loses its gummy consistency. Meanwhile, brown the
Andouille in the skillet. Add the chicken pieces to warm when
the sausage is done. Add all this to the stock pot. You can
u7se the Wocestershire and a little stock to deglaze the pan;
toss this into the gumbo, too.

Add the tomatoes and their liquid. Add the spices and the bay
leaves. Pour on the reserved stocks; liquid should cover
everything in the pot by two inches. If not, add hot water or
any other stock you have. Can be put away or frozen at this
point.

Bring to a boil, then lower to a simmer. You can't overcook it.
The longer it cooks the better. Scrape the bottom occasionally
to prevent scorching.
Fifteen minutes before serving add the lobster meat, cut into
healthy chunks.

Adjust the salt. Don't be shy. Taste and add until it's what
you want. Nothing's worse than bland gumbo.

Serve over rice with some hot sauce nearby.

Main Ingredient: Seafood-OtherCuisine: Cajun

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