Chicken, Shrimp, Sausage Gumbo

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Name: Chicken and Shrimp Gumbo
Prep time: 1 h
Cook time: 1 h 15 min
Total time: 2 h 15 min
Yield: 8
Cuisine: Cajun
Ingredients: 3/4 Cups Flour; 1 Cup Oil; 1 Onion Chopped; 1 Bell pepper Chopped; 2 stalks Celery Chopped; Gumbo; 3 cloves Garlic Minced; 4 cups Chicken stock; 3 Bay leaves; 1 Bunch Fresh parsley Chopped; 1 pound Smoked sausage sliced into chuncks; 1 pound Shrimp peeled and deveined; 1 cooked whole chicken pulled apart, seperated from bone; Creole Seasoning To Taste; 1-2 tablespoons File powder to thicken when not using Okra

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INGREDIENTS

Roux
3/4 Cups Flour
1 Cup Oil
Trinity
1 Onion ; Chopped
1 Bell pepper ; Chopped
2 stalks Celery ; Chopped
Gumbo
3 cloves Garlic ; Minced
4 cups Chicken stock
3 Bay leaves
1 Bunch Fresh parsley ; Chopped
1 pound Smoked sausage ; sliced into chuncks
1 pound Shrimp ; peeled and deveined
1 cooked whole chicken ; pulled apart, seperated from bone
Creole Seasoning ; To Taste
1-2 tablespoons File powder ; to thicken when not using Okra

INSTRUCTIONS

Make Roux very dark of flour and oil. At least 30 minutes stirring constantly.

Slice sausage and brown in a large stock pot. Remove sausage.

Add a little butter to the stock pot and add onions, bell pepper, and celery. Saute till onions are translucent.

Add garlic and saute 1 minute.

Add the roux to the stock pot

Add chicken stock, creole seasoning, bay leaves and boil gently covered for about 30 minutes. Stirring occasionally.

Add sausage and chicken

Simmer over low heat for 1 hour

Add shrimp and parsley. Cook for another 10 -15 minutes until shrimp are translucent

Serve over rice.

NOTES

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Chicken and Shrimp Gumbo

Roux
3/4 Cups Flour
1 Cup Oil
 Trinity
1 Onion Chopped
1 Bell pepper Chopped
2 stalks Celery Chopped
 Gumbo
3 cloves Garlic Minced
4 cups Chicken stock
3 Bay leaves
1 Bunch Fresh parsley Chopped
1 pound Smoked sausage sliced into chuncks
1 pound Shrimp peeled and deveined
1 cooked whole chicken pulled apart, seperated from bone
 Creole Seasoning To Taste
1-2 tablespoons File powder to thicken when not using Okra

Make Roux very dark of flour and oil.  At least 30 minutes stirring constantly.
Slice sausage and brown in a large stock pot.  Remove sausage.
Add a little butter to the stock pot and add onions, bell pepper, and celery.  Saute till onions are translucent.  
Add garlic and saute 1 minute.  
Add the roux to the stock pot
Add chicken stock, creole seasoning, bay leaves and boil gently covered for about 30 minutes. Stirring occasionally.
Add sausage and chicken
Simmer over low heat for 1 hour
Add shrimp and parsley. Cook for another 10 -15 minutes until shrimp are translucent

Serve over rice.

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Nutrition

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Serving Size: 1 Serving (517g)
Recipe Makes: 8 Servings

Calories: 1773
Calories from Fat: 1451 (82%)

Amt Per Serving		% DV

	Total Fat 161.2g	215 %
	Saturated Fat 29.8g	149 %
	Monounsaturated Fat 51.3g
	Polyunsanturated Fat 69.3g
Cholesterol 300.8mg		93 %
Sodium 730.9mg		25 %
Potassium 920.4mg		24 %
Total Carbohydrate 17.8g		5 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 17g
Protein 63.5g		91 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1773

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