1. Make the Roux - Preheat oven to 350 degrees. Add four to a heavy dutch oven and toast over medium heat stiring constantly until just beginning to brown. Remove from heat and whisk in oil until smooth. Cover and place into oven and cook until mixture is dark brown. It should the color of an old copper penny. Note: You can darken the roux a little more once you take it out of the oven by continuing to cook it on the stove top but be careful because there is a fine line between dark brown and burnt. If you burn it you will have to start over becuase burnt roux will ruin the entire dish. Also since the roux is so hot by the time it is dark brown there is a risk of fire. So if you do continue to cook it on the stove top stir it constantly and watch it like a hawk.
2. Make the Stock - While the roux is in the oven peel shrimp the shrimp and add the shells to a small sauce pan coated with vegetable oils. Saute until shells turn pink. Add chicken stock and simmer over medium low heat for 15 - 20 minutes. Strain out the shrimp sheels and add the fish souce to the strained stock. Set aside and let cool until roux comes out of the oven.
3. Cook the Aromatics - Once you have the stock ready chop your vegetables. When the roux is done move it to the stove top over medium heat add the onions, bell pepper and celery, cook, stiring constantly until vegetables soften. Stir in garlic, thyme and cayenne pepper and cook one minute. Add tomatoes and cook until dry, about one minute. Slowly whisk in the stock until smooth. Season chicken with salt and pepper and add to pot. bring to boil, reduce heat to medium low, cover and simmer until chicken is tender, about 40 minutes.
4. Finish Gumbo - Remove chicken and pull the meat off of the bones. Cut the chicken into bite sized pieces and return to the pot along with the sausage. Stir in the okra and simmer untl the okra is tender (10 - 20 minutes depending on the okra). Note: frozen okra works well in this dish and if you like okra you may want 3 cups. When okra is tender add the shrimp and cook until shrimp are done. adjust seasonings with salt and black pepper.
Serve with white rice and hot sauce.
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|Serving Size: 1 Serving (359g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 193 (47%)|
|Amt Per Serving||% DV|
|Total Fat 21.4g||29 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 12.1g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 193mg||59 %|
|Sodium 1586.1mg||55 %|
|Potassium 704mg||19 %|
|Total Carbohydrate 20g||6 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 17.6g|
|Protein 33.7g||48 %|
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Calories per serving: 411
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