Hearty Chicken, Sausage, and Shrimp Gumbo


Hearty Chicken, Sausage, and Shrimp Gumbo

Makes 6 Servings
Prep time: 30 minutes
Cooking time: About 90 minutes
*See Slow Cooker info at bottom of recipe

1 pound of Beef Kielbasa or Andouille sausage, thinly sliced
4 boneless, skinless chicken thighs, cut into pieces
1 pound of frozen shrimp, cleaned and deveined, or fresh shrimp (see note)
1 pound of cut okra, fresh or frozen
1 large onion
1 cup of chopped green bell pepper
1 cup of chopped celery
3 Tablespoons of unbleached white flour
4 Tablespoons of butter
1 quart of Organic chicken broth
1-14.5 oz. can of Stewed or Diced tomatoes, pureed
1/4 cup of dry white wine
3 sprigs of thyme
3 cloves of chopped fresh garlic
2 bay leaves
1/4 teaspoon of cayenne pepper or to taste
1/2 teaspoon of gumbo seasoning
Salt to taste

Step 1.In a 3 quart or larger Dutch oven, melt butter over medium-low heat. Once butter melts, use a spatula to stir in the flour to make a roux. Continue to stir until it turns a golden brown, but do not burn. Lower heat if necessary.
Step 2. Once roux has turned golden in color, add garlic, onion, celery, and a 1/4 cup of chicken broth to roux and saute on medium heat until onion is translucent, about 3 minutes.
If ingredients start sticking, add more chicken broth.
Step 3. While stirring, add wine and bring to a boil. Let boil for about a minute and reduce heat back to medium-low. Add chicken and let saute for about 3 minutes.
Step 4. Add remaining ingredients, except for cayenne pepper and shrimp, to pot and bring to a rapid boil. Reduce heat and simmer for about 60-90 minutes, stirring occasionally. Add salt and cayenne pepper to taste.

Note on Shrimp: If using fresh shrimp, add after about an hour and simmer for another 30 minutes. If using frozen shrimp, add about 5 minutes before serving gumbo.

Serve Gumbo over rice or add rice to the gumbo at the end.

*SLOW COOKER RECIPE
Follow above recipe until after Step 3. After chicken is sauteed, add remaining ingredients, except cayenne pepper and shrimp, and place in slow cooker on high for 4-6 hours or on low for 8-10 hours.

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