Shrimp/Chicken/Sausage Gumbo
Betsy Beard
ingredients
- 2 lbs boneless, skinless chicken breast halves
- 2 quarts water
- 1/2 cup flour
- 2 cups chopped onion
- 1 3/4 cups chopped celery
- 1 1/2 cups chopped green pepper
- 1/2 cup chopped green onions
- 4 cloves minced garlic
- 2 Tbsp vegetable oil (I use peanut oil)
- 1 1/2 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp pepper
- 3-4 bay leaves
- 1 1/2 (10oz cans) chicken broth
- 1 (6 oz can) tomato paste
- 1/2 lb diced smoked sausage (I use Deer Sausage)
- 1 lb medium shrimp, unpeeled
- Hot cooked rice
directions
- 1
Add Chicken to Water in a large pot. Bring to boil and simmer for 45 minutes uncovered. Remove chicken from broth and set aside to cool. Chop chicken and save along with broth.
- 2
Place Flour evenly in a jellyroll pan and bake at 350 for about an hour or until very brown. Stir every 10 minutes.
- 3
Heat Oil in a large skillet and cook Onion, Celery, Green Pepper, Green Onion, and Garlic until tender. Add browned flour, Thyme, Oregano, Pepper, and Bay Leaves. Stir until smoothly mixed. Add reserved chicken and broth, Canned Broth, Tomato Paste, and Sausage. Bring to boil and reduce heat and simmer uncovered for 1 hour.
- 4
Peel Shrimp and add to the broth mixture. Cover and cook for 10 minutes more or until shrimp is pink.
- 5
Remove and discard bay leaves. Serve over Hot Cooked Rice.
Source: Louis Herrin (The Bubba Gump Shrimp Co.)
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