1 tablespoon olive oil
6 tablespoons butter
3/4 cup flour
1 onion, chopped
2 celery stalks, small dice
3 mini bell peppers, diced
7 cups chicken stock
2 tablespoons tomato paste
1 teaspoon salt
1 teaspoon sugar
2 1/2 teaspoons Creole seasoning
1/2 teaspoon dried thyme
2 bay leaves
2 cups rotisserie chicken, chopped
1 pound large shrimp, peeled and deveined
1 1/2 pounds smoked sausage, cut diagonal into 1/2 inch slices (Andouille)
1/2 cup scallions, chopped
Cooked rice for serving
Heat the oil in a heavy bottomed Dutch oven over medium heat. Add the sausage and cook until browned, then remove. Add butter and sprinkle in the flour. Cook over medium heat, stirring constantly, until brown, about 10 minutes.
Add the onion, pepper and celery and cook for 7-9 minutes.
Gradually add the stock and whisk to incorporate. Stir in tomato paste, salt, sugar, Creole seasoning, thyme and bay leaves. Bring to a boil (stirring frequently).
Turn down heat and simmer uncovered for 20 minutes. Stir occasionally.
Add sausage, shrimp and chicken to gumbo and simmer for 3 minutes. Remove and discard bay leaves and stir in scallions. Ladle over bowls full of rice.
Adapted from Once Upon a Chef by Jennifer Segal
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