Chicken, sausage and shrimp gumbo with rice
This Chicken, Shrimp, and Sausage Gumbo is such a rich and hearty stew.
Gumbo is the official cuisine of the state of Louisiana. It begins with a very dark roux, and is flavored with onions, bell peppers, and celery, according to the Interwebs, the “holy trinity” of vegetables.
Gumbo melds together the flavors of several cultures, including French, West African, and Choctaw.
The flavors of this chicken, shrimp, and sausage gumbo will make you do a happy dance. I’m serious. This dish is simmered for about three hours, and the resulting flavors are incredibly satisfying.
Yes, the sauce is pretty much a gravy, but sometimes you just need some tasty comfort food.
You’ll Need :
2 tablespoons plus 1 cup corn oil
1 3 1/2 to 4 pound chicken, cut up, or 10 chicken parts of your choice
1 cup all purpose flour
1 large onion, diced
1 green bell pepper, diced
2 large stalks celery, diced
1 pound andouille or kielbasa sausage, sliced
8 cups chicken stock
2 teaspoons kosher salt, plus more to taste
1 1/2 teaspoons cayenne pepper
Freshly ground black pepper to taste
6 green onions, thinly sliced, plus more for garnish
1 pound large shrimp, peeled and deveined