Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 pound andouille sausage, sliced
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 1 tablespoon paprika
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 pound medium shrimp, peeled and deveined
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped green onions
- cooked rice, for serving
Special equipment needed:
- Large Dutch oven or stockpot
- Wooden spoon or whisk
Step-by-step instructions:
1. In a large Dutch oven or stockpot, heat the vegetable oil over medium-high heat.
2. Add the chicken and sausage and cook until browned, about 5-7 minutes. Remove with a slotted spoon and set aside.
3. In the same pot, add the flour and whisk constantly until it turns a dark brown color, about 10-15 minutes.
4. Add the onion, bell pepper, celery, and garlic to the pot and cook until softened, about 5-7 minutes.
5. Add the paprika, thyme, oregano, cayenne pepper, salt, and black pepper to the pot and stir to combine.
6. Slowly pour in the chicken broth, whisking constantly to prevent lumps from forming.
7. Add the diced tomatoes and their juices to the pot and bring to a simmer.
8. Add the reserved chicken and sausage back to the pot and simmer for 30 minutes.
9. Add the shrimp to the pot and cook until pink and cooked through, about 5-7 minutes.
10. Stir in the chopped parsley and green onions.
11. Serve the gumbo over cooked rice.
- Time:
Preparation time: 30 minutes
- Cooking time: 1 hour
Temperature:
- Medium-high heat for browning the chicken and sausage
- Medium heat for cooking the vegetables and simmering the gumbo
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 550
- Fat per serving: 32g
- Carbohydrates per serving: 23g
- Protein per serving: 43g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Andouille sausage can be substituted with any spicy smoked sausage.
- Vegetable oil can be substituted with canola oil or peanut oil.
- Chicken broth can be substituted with vegetable broth or seafood broth.
Variations:
- Add okra to the gumbo for a traditional Louisiana-style gumbo.
- Use crawfish instead of shrimp for a different seafood flavor.
- Add diced ham or bacon for a smoky flavor.
Tips and tricks:
- Whisk the flour constantly to prevent burning and lumps from forming.
- Use a wooden spoon or whisk to stir the gumbo to prevent the roux from sticking to the bottom of the pot.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
Storage instructions:
- Store leftover gumbo in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the gumbo in a pot over medium heat until heated through.
Presentation ideas:
- Serve the gumbo in individual bowls with a scoop of rice in the center.
- Garnish with chopped parsley and green onions.
Garnishes:
- Chopped parsley and green onions
Pairings:
- Serve with a side of cornbread or French bread.
Suggested side dishes:
- Cornbread
- French bread
- Steamed vegetables
Troubleshooting advice:
- If the gumbo is too thick, add more chicken broth to thin it out.
- If the gumbo is too thin, simmer it for longer to reduce the liquid.
Food safety advice:
- Make sure the chicken and shrimp are cooked through before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Gumbo is a traditional Louisiana dish that originated in the 18th century. It is a stew that typically contains meat or seafood, vegetables, and a roux.
Flavor profiles:
- Spicy, smoky, savory
Serving suggestions:
- Serve the gumbo with a side of rice and a slice of cornbread for a hearty meal.
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