Shrimp, Chicken, and Andouille Gumbo
A rich and hearty Louisiana-style gumbo featuring a dark roux base with shrimp, chicken thighs, and andouille sausage, loaded with vegetables and served over steamed rice. This classic Cajun dish serves a crowd with its perfect blend of seafood, meat, and traditional seasonings.
Ingredients
- •1 cup vegetable oil
- •1 cup all purpose flour
- •6 large onions
- •6 whole red bell peppers
- •8 stalks celery
- •16 cloves garlic
- •1 teaspoon cayenne pepper
- •1 cup dry white wine
- •½ cup fresh thyme
- •6 leaves bay leaves
- •2 cans diced tomatoes
- •4 bottles clam juice
- •4 cups low-salt chicken broth
- •4 pounds andouille sausage
- •3 pounds chicken thighs
- •2 packages frozen okra
- •4 pounds medium shrimp
- •¼ cup Italian parsley
- •6 cups steamed rice
Cooking Instructions
- 1.
Heat oil in heavy 13-quart pot over medium-high heat until very hot and almost smoking. Add flour and stir constantly until mixture is dark reddish brown, about 5 minutes. Add chopped onions, chopped bell peppers, and chopped celery and cook until onions are soft and brown, stirring frequently, about 20 minutes. Add garlic and cayenne and stir 2 minutes. Add wine, thyme, and bay leaves; bring to boil, stirring occasionally. Add tomatoes with juice, clam juice, broth, sausage, and chicken; simmer until chicken is cooked through, about 15 minutes. Add okra and simmer until tender, about 10 minutes. Do ahead Gumbo base can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Bring base to simmer before continuing.
55 min
- 2.
Add shrimp to pot and cook shrimp until just opaque in center, stirring often, about 5 minutes. Season gumbo to taste with salt and pepper. Garnish with minced parsley and serve with steamed rice alongside.
5 min