Describe 'Chicken Sausage And Shrimp Gumbo' here
[h6]Chicken , Sausage & Shrimp gumbo
Ingrediants:
1c flour
1c oil
2 c onions (diced)
2 c bellpepper (diced)
1 1/2 c celery (diced)
1 lb sliced okra
1 lb smoked sausage (1/2 " slices)
1 smoked chicken (deboned and cubed)
1 1/2 lb shrimp (cut up if lg shrimp)
2 qt chicken stock
1 tsp oregano
1 tsp basil
tobassco
salt and pepper
1 tbsp vinegar
Let's cook
In a skillet ,Brown the sausage and set aside pour out any grese but don't wipe the skillet . Put the okra in the skillet and stir . when the okrea starts to soften add the vinegar stir till okra is done .set aside.
In a heavy stock pot ( black iron is best) heat oil over med heat when hot add flour and continue to stir ( this is the roux) when the roux reaches the color of a dark carmel
add the veggies and herbs . Continue stirring till veggies are soft. The roux will darken up as the veggies caramalise. add the chicken stock and continue stirring.
iccrease the heat and bring to a boil add the chicken and sausage .
Reduce the heat to a simmer and simmer 30 min stirring occasionally.
Add the shrimpand okra and simmer anther 30 min. If it gets to thick you can add stock or water.
Season to taste and serve over a scoop of rice or after you bowl the gumbo add a scoop of potao salad in the center of the bowl.[/h6]
If you can't get shrimp, add 1 lb more of the sausage
[h6]Chicken , Sausage & Shrimp gumbo
Ingrediants:
1c flour
1c oil
2 c onions (diced)
2 c bellpepper (diced)
1 1/2 c celery (diced)
1 lb sliced okra
1 lb smoked sausage (1/2 " slices)
1 smoked chicken (deboned and cubed)
1 1/2 lb shrimp (cut up if lg shrimp)
2 qt chicken stock
1 tsp oregano
1 tsp basil
tobassco
salt and pepper
1 tbsp vinegar
Let's cook
In a skillet ,Brown the sausage and set aside pour out any grese but don't wipe the skillet . Put the okra in the skillet and stir . when the okrea starts to soften add the vinegar stir till okra is done .set aside.
In a heavy stock pot ( black iron is best) heat oil over med heat when hot add flour and continue to stir ( this is the roux) when the roux reaches the color of a dark carmel
add the veggies and herbs . Continue stirring till veggies are soft. The roux will darken up as the veggies caramalise. add the chicken stock and continue stirring.
iccrease the heat and bring to a boil add the chicken and sausage .
Reduce the heat to a simmer and simmer 30 min stirring occasionally.
Add the shrimpand okra and simmer anther 30 min. If it gets to thick you can add stock or water.
Season to taste and serve over a scoop of rice or after you bowl the gumbo add a scoop of potao salad in the center of the bowl.[/h6]
If you can't get shrimp, add 1 lb more of the sausage
