Cajun Chicken and Shrimp Gumbo

Описание: Chicken and Shrimp Gumbo

Yield- 10 Cups

Ingredients-

For Chicken and Stock-
3 lbs. Whole Chicken
1 Leek, white only
12 cups cold Water
1 Onion
1 Carrots
1 stalk Celery

For Bouquet Garni-
8 Parsley Stems 2”
2 sprigs Fresh Thyme
1 Bay Leaf
3 Celery Leaves

For Roux-
1 cup AP Flour
1 cup Vegetable Oil

For Gumbo-
1 whole Chicken (2 1/2 to 3 lbs.)
1 Onion, 1/2” diced (1 cup)
1 rib Celery, 1/2” diced (3/4 cup)
1 Green Pepper, 1/2” diced (1 cup)
1/4 lb. Tasso, diced 1/4” (or smoked ham)
2 Tablespoons Garlic, chopped
1/2 lb. Andouille Sausage, sliced
1 Tablespoon Kosher Salt
1 Tablespoon Black Pepper
2 Tablespoons Blackened Redfish Magic seasoning
4 cups Chicken Stock
3 sprigs Green Onion, chopped
1 Tablespoon Fresh Thyme
1 Tablespoon Fresh Oregano
1 teaspoon Hot Sauce
1/2 lb. Shrimp (31-35 ct.) peeled and deveined

Equipment-
2 piece of Cheesecloth, 6” x 6” square
Butcher’s Twine
Bouillon Strainer
Cast Iron pan with deep sides

Directions-

For Chicken and Stock-
Rinse and cut up Chicken into 8 pieces. Cook in 12 cups water along with Vegetables and Bouquet Garni. After 30 minutes, pull chicken pieces from the stockpot and pull the meat off the bones. Return bones to pot and continue to simmer for 3 hours. Dice the Chicken into 1/2” pieces and reserve for later.

For Roux-
*Read the SAFETY TIPS in our Cajun Roux recipe before attempting to cook.*

Place the Oil in a deep sided pan over medium high heat. Monitor temperature with a thermometer to reach 350°. Carefully add Flour all at once while stirring constantly.

Do not stop stirring at any point, paying attention to get into the corner of the pan with the whisk to avoid burning. The amount of time it takes to cook depends on the temperature and volume of your mixture. For this recipe, we are using a dark brown roux, which typically takes about 15 to 20 minutes to cook. Pull it from the heat when it is a slightly lighter color than what you are looking for, as it will continue to darken as it cools.

To cool, place on top of a trivet or baking rack and continue to stir while cooling- it may take 5 or 10 minutes more.

Check out our Cajun Dark Roux recipe and video for tips and photos, including an alternative process that doesn’t require stirring for 20 minutes!

For Gumbo-
Heat a 6 quart stockpot over medium high heat. While getting hot, mix together the diced Onion, Celery, and Green Peppers. This mix is referred to by the Cajuns as the “Holy Trinity”!

Pour a quarter cup of reserved oil from making the roux into the pot, followed by one third of the onion mixture. We will add the holy trinity in 3 separate stages to develop a more complex flavor. Stir mixture for about 5 minutes until it starts to brown. Add the second stage of the mix and cook for another 5 minutes. For the third stage, add the last of the trinity along with the Tasso, chopped Garlic, and Andouille Sausage. Cook for one minute before adding the cooked Chicken pieces. Season with Salt, Pepper, and Blackened Redfish Seasoning.

Add the Chicken Stock to the pot along with half of the Green Onions, Herbs, and Hot Sauce. Bring mixture to a boil and immediately reduce to a simmer. Cook for 5 minutes.

Insure the Dark Brown Roux is warm or at least room temperature. Start by adding a spoonful at a time, stirring to insure it mixes completely and mixture comes back to a strong simmer. Continue to add a small bit at a time, massaging and monitoring the pot until the desired consistency is reached. The correct thickness is a matter of personal taste, as some folks like a thinner soup-like consistency.

Once you are satisfied with the consistency, let the pot continue to simmer for 5 more minutes, then add the peeled Shrimp and the rest of the Green Onions. Cook for 2 more minutes.

Serve with white rice or potato salad (Yes! It’s a Houma, Louisiana tradition!) and garnish with green onion.

“Break a spoon!”