Laissez les Bons Tempo Rouler!

By
Real Estate Agent with Sotheby's International Realty

Yes - Let the good times roll!  2010 looks to be a wonderful and exciting year.  In honor of that, and the Saints winning (even if you were a Colts fan), and the fact that tomorrow - Tuesday, February 16th is Mardi Gras here is my favorite Gumbo recipe. 

Enjoy!

Cajun Seafood  and Chicken Gumbo with Andouille Sausage.  Serves 10 main or 20 appetizer servings

2 cups chopped onions

1 1/2 cups chopped green bell peppers

1 cup chopped celery

1 Tablespoon minced garlic

5 1/2 cups chicken broth

1 pound andouille sausage or Kielbasa, cut into 1/2 inch pieces

1 pound chicken breast, cut into 1 inch pieces

1pound peeled medium shrimp

2 1/2 cups cooked rice

SEASONING MIX:

2  whole bay leaves

2 teaspoons salt

1/2 teaspoon white pepper

1/2 teaspoon ground red pepper

1/2 teaspoon black pepper

1/2 teaspoon thyme leaves

1/4 teaspoon oregano leaves

ROUX

3/4 cup vegetable oil

3/4 cup flour

Combine the onions, bell peppers and celery in a medium bowl and set aside.  In a small bowl combine the seasonings ingredients and set aside

Heat oil in a heavy Dutch oven over high heat.  Add the flour, stirring constantly with a long-handled wooden spoon or wooden spatula.  Continue cooking, stirring constantly, until roux is dark red-brown to black, about 2-4 minutes, being careful not to let it scorch.  Immediately add the vegetables and stir for 1 minute.  Add the seasoning mix and continue cooking for 2 minutes.  Add the chicken broth and mix well.  Add the chicken and sausage and boil for 15 minutes.  Reduce heat and simmer 20 minutes.  Add shrimp and return to a boil for 5 minutes. 

To serve mound rice in the middle of a bowl and spoon gumbo over. 

 

Posted by

Victoria Murphy, ABR

Your Santa Fe expert since 1598

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