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Chicken Thigh or Shrimp and Smoked Sausage Gumbo

8 boneless chicken thighs, cooked OR
8 ounces peeled and deveined shrimp
2 tablespoons olive oil
3 tablespoons Cajun seasoning or Joe's Stuff
1/3 cup butter
1-1/2 cup all-purpose flour
2 cups chopped yellow onion
1 cup chopped celery
1 cup chopped green bell pepper
2 cups chopped okra
8 to 10 cloves garlic, chopped
2 tablespoons tomato paste
8 ounces andouille sausage, sliced into 1/2-inch pieces
6 tablespoons file powder
2 tablespoons Worcestershire sauce
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 tablespoon fresh thyme leaves
1 teaspoon crushed red pepper flakes
3 bay leaves
10 cups chicken stock
2 cups beef stock
1 cup chopped green onions
1 teaspoon cayenne pepper
1/4 cup packed fresh parsley leaves, chopped

First, get the roux started, it will take about 20-30 minutes to cook. Melt the butter in a heavy skillet over medium-low heat. Add the flour and stir often, cooking until the roux becomes a dark chocolate color.
Sprinkle chicken liberally with Cajun seasoning. Add oil to a large cast-iron or enameled Dutch oven over medium heat. Add chicken. After chicken cooks, remove from pot and cut up into 1" chunks. Reserve.
To the pot add and saute the celery, onions, red pepper and garlic until translucent, about 5 minutes. Add the chicken stock, sausage, okra, green onions, Worcestershire sauce, hot sauce, salt, spice mix, tomato paste, black pepper and bay leaves and bring to a boil. *Add the cooked chicken. Reduce the heat to a simmer and cook for 30 minutes. Add the roux and simmer 5 more minutes, stirring gently. Taste for seasonings and adjust. Simmer for 30 minutes.
Serve over white rice.
Yield: 10 to 12 servings

*Note: If using shrimp wait until you add the roux before adding to pot.



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