Cajun Gumbo
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Ingredients
- Meat
- 4 lbs chicken thighs (boneless, skinless)
- 1 lb andouille sausage (sliced)
- 2 lb shrimp (peeled, deveined)
- Roux
- 4 oz pancetta (diced)
- 1 cup all purpose flour
- 5 Tbsp butter
- Vegetables
- 2 onions (diced)
- 4 garlic cloves (minced)
- 3 bell peppers (diced)
- 2 cups celery (diced)
- 2 Tbsp parsley (chopped)
- Stock
- 2 quart beef stock
- 1/2 tsp dried thyme
- 4 bay leaves
- 1/2 tsp cajun seasoning
- salt and pepper (to taste)
- 1 can stewed tomato (14 oz)
- Garnish
- 4 green onions (sliced)
- 2 tsp gumbo file powder
Instructions
- Season chicken thighs with salt and pepper. Brown and set aside
- Brown the sliced sausages and set aside with chicken.
- Add 2T butter, pancetta and flour to create roux stirring constantly.
- Add 3T butter and saute onions, garlic, green peppers, celery, and parsley until soft.
- Add 6-9 cups of beef stock with thyme, bay leaves, cajun seasoning, salt and pepper
- Add the chicken and sausage
- Bring to boil and simmer for 1 hour
- Add stewed tomato
- Cover and simmer for 1 hour
- Top with green onions and gumbo file powder and serve over rice.
Adapted from Daily Recipe Doctor.
