Try this Dutch Oven Chicken, Sausage and Shrimp Gumbo recipe, or contribute your own.
Suggest a better descriptionHeat a half cup oil in a Dutch oven over medium heat; evenly sprinkle with flour and whisk until the roux texture is of wet sand, adding additional oil in small amounts if needed. Cook roux, stirring constantly with a flat-edged wooden spatula, 10 to 20 minutes or until the color resembles dark peanut butter (do not burn).
Gradually whisk in nine cups chicken broth; vigorously whisking after each cup addition. Bring to a low boil, reduce heat to medium-low and simmer 20 minutes, constantly scraping bottom. Do not burn.
Skim away accumulated foam or fat; strain through a wire-mesh strainer and set aside. Wipe Dutch oven clean. (This can be done ahead of time and gumbo base frozen).
Preheat oven to 425. Set top rack in the middle position with enough overhead room for the Dutch oven to easily fit with lid.
Lightly season chicken with Cajun seasoning. Heath a half-cup of vegetable oil in the Dutch oven over medium-high heat. In batches, evenly sear chicken until nicely browned; set aside until needed. Brown sausage in pan drippings. Add onions and a third cup water to de-glaze; saute 15 minutes, scraping bottom to loosen browned bits. Add bell pepper, celery, and garlic; saute 5 minutes.
De-glaze with remaining cup chicken broth; simmer 3 minutes, while stirring constantly. Return meat in a single layer; cover with gumbo base and gently stir up vegetables from bottom of pot (add up to one cup water, if needed, for meat to be completely covered with liquid). Cover Dutch oven with lid and place in oven; bake 20 minutes. Reduce oven heat to 200 and bake eight hours (do not open oven).
Remove from oven but do not stir. Skim away any accumulated fat or oil on gumbo surface. Using tongs, remove chicken to a large bowl; set aside to cool slightly and shred, discarding bones. Add shredded meat to gumbo; stir well. Add shrimp and file powder. Return to a boil over medium heat; reduce heat to medium-low and simmer 10 minutes. Taste; adjust seasoning.
Add green onions and stir well. Freezes well.
This takes 10 hours; plan accordingly.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (416g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 365 | ||
Calories from Fat: 164 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.2g | 24 % | |
Saturated Fat 5.1g | 25 % | |
Monounsaturated Fat 7.4g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 142.5mg | 44 % | |
Sodium 453.5mg | 16 % | |
Potassium 525.3mg | 14 % | |
Total Carbohydrate 15.8g | 5 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 14.3g | ||
Protein 32.6g | 47 % | |
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. |
Calories per serving: 365
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