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 the shrimp and cook, uncovered, for 5 minutes or until the shrimp turn opaque.
Serve over rice.
Laissez les bon temps roulez!