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Shrimp, Chicken, and Andouille Gumbo

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Shrimp, Chicken, and Andouille Gumbo

Shrimp, Chicken, and Andouille Gumbo

amanda

Equipment

  • - Chef's Knife Set (Essential for chopping vegetables and meat efficiently)

  • - Large Stockpot (Ideal for making large batches of gumbo)

  • - Wooden Spoon Set (Durable wooden utensil set, perfect for thick soups)

  • - Stainless Steel Ladle (Essential for serving gumbo)

  • - Chef's Tongs (For tossing and serving gumbo without spilling)

  • - Cutting Board (Heavy-duty cutting board designed for durability and sanitization)

  • - Gumbo Cooking Pot (Designed specifically for making gumbo, evenly distributes heat)

  • - Food Processor (Powerful processor useful for shrimp and vegetable prep)

  • - Digital Food Scale (For precise ingredient measurements)

  • - High Heat Rice Cooker (Non-stick electric rice cooker for perfect rice texture

Ingredients

  • 1 cup vegetable oil

  • 1 cup all purpose flour

  • 6 large onions, chopped (about 12 cups)

  • 6 red bell peppers, seeded, chopped (about 7 cups)

  • 8 celery stalks, chopped (about 3 cups)

  • 16 garlic cloves, chopped

  • 1 teaspoon cayenne pepper

  • 1 cup dry white wine

  • 1/2 cup chopped fresh thyme

  • 6 bay leaves

  • 2 28-ounce cans diced tomatoes with juice

  • 4 8-ounce bottles clam juice

  • 4 cups low-salt chicken broth

  • 4 pounds andouille sausage, cut crosswise into 1/2-inch-thick slices

  • 3 pounds skinless boneless chicken thighs, cut into 1-inch cubes

  • 2 16-ounce packages sliced frozen okra

  • 4 pounds peeled deveined medium shrimp

  • Minced fresh Italian parsley

  • Steamed rice

Instructions

1

Instruction 1

Heat oil in heavy 13-quart pot over medium-high heat until very hot and almost smoking. Add flour and stir constantly until mixture is dark reddish brown, about 5 minutes. Add chopped onions, chopped bell peppers, and chopped celery and cook until onions are soft and brown, stirring frequently, about 20 minutes. Add garlic and cayenne and stir 2 minutes. Add wine, thyme, and bay leaves; bring to boil, stirring occasionally. Add tomatoes with juice, clam juice, broth, sausage, and chicken; simmer until chicken is cooked through, about 15 minutes. Add okra and simmer until tender, about 10 minutes. Do ahead Gumbo base can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Bring base to simmer before continuing.
2

Instruction 2

Add shrimp to pot and cook shrimp until just opaque in center, stirring often, about 5 minutes. Season gumbo to taste with salt and pepper. Garnish with minced parsley and serve with steamed rice alongside.
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