Friday, March 04, 2011

gumbo, y’all

It’s that time of year when the best of New Orleans seeps into my inner Cajun.

Next project – Commander’s Palace bread pudding soufflé with whiskey sauce (um, yeah right).

In this gumbo recipe I used skinless turkey sausage to help lighten up the goodness a bit.

Chicken, Turkey Sausage, and Shrimp Gumbo

1/3 cup + 1 tablespoon vegetable oil
1/2 cup all purpose flour
2 celery stalks, chopped
2 garlic cloves, pressed
1 green pepper, chopped
1/2 bunch green onions, chopped
1 medium sized onion, chopped
2 cans (14.5 oz.) chicken broth
1 can (14.5 oz.) beef broth
1 lb. boneless, skinless chicken breasts, cubed
1/2 lb. turkey sausage, cut into 1/4-inch rounds
1/2 cup loosely packed parsley leaves, chopped
2 tablespoons Zatarain’s Creole Seasoning (I sprinkled more in, to taste)
1 tablespoon minced fresh thyme
1 tablespoon minced fresh sage leaves
2 teaspoons cayenne pepper, (optional)
3/4 teaspoon salt
1/2 teaspoon ground pepper
1 lb. medium shrimp, shelled & deveined
1 cup long grain rice, cooked as directed on the package


In a large soup pot, heat oil over med-low heat. Gradually stir in flour, and cook, stirring, until mixture is dark brown ~ about 15 minutes.

Mix the broth in slowly and blend until smooth.

At the same time you start the roux start to cook the vegetables: In a non-stick skillet, over medium heat, add 1 tablespoon of oil and heat until hot.

Add celery, garlic, green pepper, and onion and cook until vegetables are tender, stirring occasionally.

To the roux-thickened broth add the stewed tomatoes, chicken, sausage, herbs, Creole seasoning, cayenne pepper, salt, black pepper and the vegetables.

Add 4 cups of dark beer or water and heat to boiling. Reduce heat to low and simmer, uncovered for 40 minutes. Skim off any fat that comes to the surface.

Add the shrimp and cook, uncovered, for 5 minutes or until the shrimp turn opaque.

Serve over rice.

Laissez les bon temps roulez!

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