chicken shrimp and sausage gumbo. Stir diced tomatoes with juice, shredded chicken, chicken broth, vegetable juice cocktail, browned flour, and Creole seasoning into sausage mixture. 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.
Use chicken, sausage, or shrimp individually, or use any combination of the three. Vegetables: Onion, celery, and bell pepper (and garlic in my opinon) are the foundation vegetables. Build up around it with vegetables like carrots, jalapenos, corn, mushrooms, okra, and more! You can cook chicken shrimp and sausage gumbo using 13 ingredients and 11 steps. Here is how you cook that.
Ingredients of chicken shrimp and sausage gumbo
- It’s 2 box of chicken broth.
- Prepare 1 of onion.
- You need 1 of bell pepper.
- You need 1 bunch of green onions.
- Prepare 2 packages of sausage.
- Prepare 4 of chicken breasts.
- You need 2 of bags of peeled shrimp.
- You need 1 of scoop of Richards brown roux.
- It’s 4 tbsp of essence.
- It’s 1 of essence recipe is 2 tbs of paprika 2 tbs salt 2 tbs garlic powder 1 tbs of black pepper, onion powder, cayenne pepper, dried leaf oregano, and dried thyme.
- You need 1 of a few shakes of creole seasoning (for chicken).
- You need 2 cup of water.
- Prepare 1 of rice.
As a soup, anything goes great in gumbo. Add the chicken stock, cayenne pepper, Worcestershire, parsley, okra, and salt and pepper. Pour in the seafood stock and add the sausage, bacon, and shredded chicken. Stir until well combined, then mix in the sliced okra, fresh thyme, bay leaves, and half a seedless lemon.
chicken shrimp and sausage gumbo instructions
- make sure this is the first thing you do. COOK YOUR RICE..
- grab a big pot and heat it on medium, then add water and scoop of roux and dissolve thoroughly until water is brown. keep pot on a low heat.
- chop up onion finely and bell pepper and add to roux water. these will cook down and be soft and translucent. seasoning the water..
- heat oven on 350. clean and slice up chicken breasts. then season with creole seasoning and bake until done drain off chicken juice then add to gumbo pot.
- add 1 box of chicken broth. keep on a medium heat. when it starts to boil, turn back down to a low heat. and stir..
- chop and slice up ur smoked sausage. and fry. you might have to do this in batches. when sausage is cooked put sausage and the juice from the sausage in the gumbo pot. this is important for the flavor. stir the pot. and repeat this until all sausage is fried and in the pot..
- add half of the next box of broth. this should be all that u need unless you add more meat. season the gumbo with about 4 or more tablespoons of the essence mixture. you need this mixture for the flavor so don't skip out on it..
- keep stirring the pot. it sould be nice and steamy and a low boil..
- add your shrimp directly to the pot now. make sure they are clean. and stir it in so the liquid can cook the shrimp thoroughly..
- chop your green onions and add to the pot and stir. cover for 10 min on low. this is enough time for shrimp to cook and green onions to cook down.
- add your rice and gumbo to your bowl and ENJOY!!!.
Remove the lemon, then add the shrimp, hot sauce, salt, and black pepper. You'll find all of the classic ingredients here in this gumbo, including the " holy trinity " of onion, bell pepper, and celery, along with sliced okra, chicken, shrimp, spicy sausage, and a dash of cayenne pepper. Gumbo is a stay-inside-and-cook-all-day kind of dish that warms you inside and out. While Louisianans have firm ideas about what goes into a proper gumbo, there are infinite variations—chicken and okra; turkey and sausage; duck, oyster, and sausage—and countless versions, including ones with filé as a thickener and others with okra. This Authentic New Orleans Gumbo is made with a dark roux, vegetables, chicken, sausage, and shrimp, and served over rice.
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