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.
Comments(0)