Mini Cart

  • No products in the cart.

Gumbo with Sausage, Chicken and Seafood

Gumbo with Sausage, Chicken and Seafood

 

Ingredients:
Roux –
1 ¼ cup all-purpose flour
2/3 cup canola oil
Gumbo –
3 Celery Stalks, leaves and all
1 Green Bell Pepper, diced
1 large Yellow Onion, diced
3 Carrots, diced
4 green onions, finely chopped
1 15oz can Fire roasted tomatoes
1 bunch fresh Parsley
2-3 cloves of Garlic
1 Tbsp Worcestershire sauce
2 Tbsp Cajun seasoning mix
2 Tbsp Garlic
2 Tbsp Italian seasonings
2 Tbsp Paprika
1 ½ Tbsp Salt
1 Tbsp Pepper
1 Tbsp Cayenne Pepper
1 Tbsp dried Thyme
1 Tbsp Onion Powder
6 – 8 cups Chicken Broth
12 ounce Andouille or Kiebasa, sliced and sauté in pan
Meat from a Rotisserie Chicken
4 Cups cooked Shrimp, sauté w/ salt and pepper
4 small fillets of Cod fish or other hearty white fish, cut in large bite size pieces Your favorite Cooked White Rice to serve on the side

Serves 4-6 depending on your serving size 


Instructions:
To make the Roux – In a large heavy stock pot combine the flour and oil. Cook on medium-low heat stirring constantly for about 30 – 45 minutes. Add a little more flour and oil if needed. Be careful not to let it burn. Be patient to take the time to cook it and not be rushed. It’ll be worth it. The roux should be about the color of light to dark chocolate and have a soft dough like consistency.

To cook the meat – In a skillet, brown the sausage or kiebasa til done and place on a plate. Sprinkle Shrimp with salt and pepper and sauté in a pan til just pink.

Season the onions, celery and carrots with salt and pepper and cook til slightly cooked. Add 6 cups of chicken broth, the vegetables, tomatoes, worcestershire and parsley to the pot with the roux and slowly bring to a boil and then simmer. Stir well. Cook for about 10 minutes. Then add the chicken, cod fish, cooked sausage or kiebasa and shrimp to the pot. Stir in the Cajun seasoning.

Simmer for about 20 - 30 minutes til the chicken is heated through and the fish is cooked. Taste and add additional seasonings if desire and more broth, if needed. Serve in a soup bowl with a spoonful of rice. Hearty bread and salad on the side
would compliment the dish well.


Enjoy!

Related Articles

33 thoughts on “Gumbo with Sausage, Chicken and Seafood

  1. avatar Deb Christian says:

    Oh wow, I’m going to love this sight. I wrote you years ago and asked for you to put out your recipes. You’ve always made amazing food on the show. Matt, you messed up when you let this natural cook walk out the door. 😊😉

  2. avatar Anne-Marie says:

    do u have a video of ur recipe the one I want gumbo with the sausage thank

  3. avatar Paulette Cook says:

    Wish I knew how to print ty.

  4. avatar Lori McDermott says:

    I love gumbo! I’ve never tried to make it, but with all the time on my hands I think I’ll give it a try. Thanks for sharing!

  5. avatar Robin Yonis says:

    Hi Amy. Is there a way to print your recipes or do you have a cook book. I want to try your gumbo but I’m old fashioned and need it in front of me to shop the ingredients and to follow instructions. Thank you

Leave a Reply

Your email address will not be published. Required fields are marked *