It isn’t often that Bob fights me for the kitchen and wins. Today was one of those days. He wanted a pot of his savory chicken/Andouille/shrimp gumbo. While the gumbo was simmering, I snuck in and made a loaf of Cabot Soda Cheddar bread with pepperoni and a chopped sweet mini pepper.
9 TBSP AP flour
1/3 cup vegetable or canola oil
1 large onion, chopped
1 small bell pepper, seeded and chopped
2 ribs celery, chopped fine
6 cloves garlic, minced
½ tsp minced fresh thyme
1/8 tsp cayenne pepper
One 28 ounce can tomatoes
One 15 oz can chicken broth (use low sodium because fish sauce is salty)
2 TBSP fish sauce
3 bone-in chicken thighs (about 1 lb) Remove skin and excess fat
8 oz Andouille sausage
2 cups frozen okra (optional)
1 lb large shrimp, peeled and deveined
Salt and Pepper to taste
Making the Roux
Bob has learned that cooking the roux in the oven while preparing the rest of the ingredients is the most efficient way to obtain an excellent roux. Make sure you use a heavy Dutch oven with a lid.
Adjust oven rack to lowest position and heat oven to 350*
In heavy Dutch oven, toast 8 TBSP flour on medium heat, stirring constantly until just beginning to brown (about 5 min) Remove from heat, and whisk until smooth. Cover and put pot in oven for about 45 min. You want the Roux to be a deep brown.
Transfer Dutch oven to stovetop. Whisk the Roux and add onion, bell pepper and celery. Cook over medium heat, stirring frequently until veggies are soft (about 10 min).
Add remaining 1 TBSP flour, garlic, thyme and cayenne, cooking for an additional minute.
Add tomatoes with juice, and cook about 1 min. Slowly whisk in chicken broth and fish sauce until smooth. Add chicken and Andouille. Bring to a simmer.
Cover and continue simmering until chicken is tender (about 30 min). Transfer chicken and sausage to a cutting board. Cut chicken into bite-sized pieces and return to pot. Discard bones. Sausage can be sliced, chunked or diced (Your preference).
Stir in okra and simmer about 5 min. Add raw shrimp and simmer until cooked through (about 5 min). Season with salt, pepper. Serve with one of my wife’s delicious homemade breads.
GUMBO WITH SHRIMP, CHICKEN, AND ANDOUILLE SAUSAGE
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By Tika for CHEW WANNA EAT?