Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, shrimp sausage chicken & crab gumbo. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Stir in the soup and water and heat to a boil. Return the chicken and sausage to the skillet. Sprinkle with the parsley, if desired. This recipe is straightforward and nearly foolproof, so it's a great one for those unfamiliar with this popular South Louisiana dish.
Shrimp Sausage Chicken & Crab Gumbo is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Shrimp Sausage Chicken & Crab Gumbo is something which I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can cook shrimp sausage chicken & crab gumbo using 24 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Shrimp Sausage Chicken & Crab Gumbo:
- Make ready 1 lb sausage
- Prepare 4 lb chicken
- Get 2 cup onion
- Prepare 3 lb Shrimp
- Take 1/2 cup green onion
- Get 1 cup bell peppers
- Make ready 1 cup celery
- Take 2 clove garlic
- Take 1 can stewed tomatoes
- Get 20 oz frozen okra
- Take 2 tbsp vinegar
- Make ready 2 tbsp parsley
- Take 1/2 tsp thyme
- Prepare 1/4 tsp cayenne pepper
- Get 1 tsp salt
- Take 3 bay leaves
- Get 2 tbsp hot sauce
- Get 1 tbsp Creole seasoning
- Take 9 can chicken stock
- Make ready 1 cup flour
- Get 1/2 cup oil
- Get 2 tbsp bacon dripping
- Make ready 1 gumbo file
- Prepare 6 Dungeness crabs (cooked)
Pour shrimp into sausage-chicken mixture; bring to a simmer. Add chicken and turn to coat with sauce. Pour the chicken stock and reserved shrimp stock in and stir till the paste (roux) is combined. Put the sausage, the rest of the creole seasoning,and the cayenne in and raise the heat to bring to a soft boil.
Instructions to make Shrimp Sausage Chicken & Crab Gumbo:
- And a tablespoon of baking fat to medium-high heat and brown chicken. about 8 minutes, remove, cool, refrigerate till later
- In same pan as chicken, melt 1 tablespoon of bacon fat, brown sausage. about 8 minutes, set aside
- In same pan, Make roux. over medium heat whisk flour and oil in leftover bacon fat from Browning. stir constantly for 20 minutes until the color of peanut butter
- Add celery bell peppers onion and sausage to roux. cook 10 minutes add garlic, remove from heat. stir till finish cooking/bubbling. Add tomatoes, cook 5 more minutes
- In a separate larger pit, boil broth
- Add roux vegetable mixture to boiling broth. mix in seasonings
- Low heat, simmer for 1.5-2 hours stirring occasionally at constant simmer. No top. Go pet your dog and smoke a joint.
- Remove bones and skin from chicken. Add chicken and some gumbo file
- In other pan heat a tablespoon of oil over med-high heat and add okra and vinegar, cook 15 minutes
- Stir okra in gumbo, add Worcestershire sauce6
- Add shrimp, cook 10 minutes7
- Heat crab, make 9p and give yx8fhle 9p
- Serve and enjoy
Pour the chicken stock and reserved shrimp stock in and stir till the paste (roux) is combined. Put the sausage, the rest of the creole seasoning,and the cayenne in and raise the heat to bring to a soft boil. Reduce heat to a simmer, add uncooked chicken and cover. Sliced andouille sausage goes in next, followed by tomatoes and tomato paste, as well as a teaspoon of cajun seasoning, plus chicken stock and rice. Spanish style rice dish - Mixed Paella with Chicken, Shrimp, Sausage, and Bell Peppers.
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