Shrimp, sausage, and chicken GUMBO

  1. Season the chicken with salt and pepper.
  2. Heat the oil in a large (heavy bottomed) pot, over medium-high heat.
  3. Cook chicken until browned on both sides, remove.
  4. Cook sausage until browned on both sides, remove.
  5. *Roux- Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium-heat.
  6. Stirring constantly, until brown, about 10 minutes.
  7. Return the pot to low heat and melt the remaining 3 tablespoons margarine.
  8. Add onion, garlic, green pepper and celery.
  9. Cook for 10 minutes.
  10. Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley.
  11. Cook while stirring frequently for about 10 minutes.
  12. Add 5 cups of hot water and beef bouillon cubes.
  13. Whisk constantly.
  14. *for thicker gumbo, 4 cups of hot water
  15. Add chicken and sausage, bring to a boil.
  16. Reduce heat, cover and simmer for 45 minutes.
  17. Stirring occasionally.
  18. Add tomatoes (w/juice) and okra.
  19. Stir, then cover and simmer for 1 hour.
  20. Just before serving add green onions, and shrimp.
  21. Let stand 5 minutes.
  22. Enjoy!!!
  23. With rice or crackers, however you prefer.
  24. Or just straight up.

chicken, sausage, shrimp, butter, vegetable oil, salt, allpurpose, onion, clove garlic, green bell pepper, celery, worcestershire sauce, leafed parsley, water, tomatoes, okra, green onions, cayenne pepper

Taken from cookpad.com/us/recipes/357223-shrimp-sausage-and-chicken-gumbo (may not work)

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