Chicken, Shrimp and Crab Gumbo with Andouille
Our family's shrimp and crab gumbo is loaded with chicken, andouille sausage, and okra in a deep brown roux. It makes enough to feed a crowd!
Ingredients
- 2-2½ pound chicken cut up
- 3 quarts water
- ½ cup olive oil plus a couple tablespoons extra
- ½-¾ bunch fresh parsley chopped
- 5 celery stalks chopped
- 2 bunches green onions sliced
- 2 cloves garlic minced
- 1 pound andouille sausage sliced
- 1 pound okra frozen, sliced
- ½ cup flour
- 1 large can tomatoes
- ½ Tablespoon black pepper
- 1 Tablespoon creole seasoning
- 1 teaspoon cayenne
- Tabasco to taste
- 2 bay leaves
- 1- 1½ pounds raw shrimp peeled
- 1 pound lump crabmeat picked over
- ½ pint oysters optional
- 1 Tablespoon file' powder
Instructions
- Boil chicken in 3 qts water. Bone and set aside. Reserve stock.
- In heavy Dutch oven, sauté celery, green onions, parsley, and garlic until celery is tender.
- In separate non-stick skillet, heat ½ cup oil and ½ cup flour. Stir constantly over medium high heat until mixture is smooth and turns dark brown. Add to Dutch oven.
- Add reserved stock, chicken, sausage, okra, tomatoes, and seasoning.
- Cook, loosely covered over medium heat 1½-2 hours, skimming fat off top frequently.
- Add seafood and filé. Mix well and cook until shrimp is cooked through.
- Serve over steamed rice with saltine crackers and extra Tony Chachere's and Tabasco.
Notes
Nutrition calculation does not include rice.
Nutrition
Serving: 1bowlCalories: 281kcalCarbohydrates: 9gProtein: 30gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 137mgSodium: 825mgPotassium: 614mgFiber: 2gSugar: 2gVitamin A: 678IUVitamin C: 14mgCalcium: 89mgIron: 2mg
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