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Chicken Shrimp & Sausage Gumbo – a rich, flavorful gumbo with authentic flavors; loaded with chicken, sausage, shrimp and crab legs. Put the sausage, the rest of the creole seasoning,and the cayenne in and raise the heat to bring to a soft boil. This hearty Indiana gumbo with chicken, Italian sausage, and shrimp is a great cold weather meal.
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Ingredients - Shrimp, sausage, and chicken GUMBO:
- Prepare 3 large - boneless skinless chicken breast halves
- Give 1 lb - smoked sausage
- Give 1 lb of med shrimp deveined and peeled (doesnt go in until the end)
- You need 5 tbsp for butter or margarine
- Need 1/4 cup vegetable oil
- You need 1 - salt and pepper
- Provide 1/2 cup for all-purpose flour
- Need 1 large onion, chopped
- Provide 6 clove for garlic, minced
- Make ready 1 green bell pepper, seeded and chopped
- Give 3 for stalks chopped celery
- Take 1/4 cup worcestershire sauce
- Need 1/4 bunch of flat leafed parsley, coarsely chopped
- Need 5 cup for hot water
- Prepare 5 for beef bouillon cubes
- Take 1 can for stewed tomatoes w/juice
- You need 2 cup - frozen sliced okra
- Get 3 for green onions, white part as well
- Provide 1 dash of of cayenne pepper
Spicy sausage, chicken, and shrimp make it a tasty, hearty dish. As with almost all gumbos, this slow cooker chicken and sausage version starts with a roux. You'll find all of the classic ingredients here, including the "holy trinity" of onion, bell pepper, and celery, along with sliced okra, chicken. By Rian Handler and Justin Sullivan.
Shrimp, sausage, and chicken GUMBO steps:
- Season the chicken with salt and pepper. Heat the oil in a large (heavy bottomed) pot, over medium-high heat.
- Cook chicken until browned on both sides, remove.
- Cook sausage until browned on both sides, remove.
- *Roux- Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium-heat. Stirring constantly, until brown, about 10 minutes.
- Return the pot to low heat and melt the remaining 3 tablespoons margarine. Add onion, garlic, green pepper and celery. Cook for 10 minutes.
- Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley.
- Cook while stirring frequently for about 10 minutes.
- Add 5 cups of hot water and beef bouillon cubes. Whisk constantly. *for thicker gumbo, 4 cups of hot water
- Add chicken and sausage, bring to a boil.
- Reduce heat, cover and simmer for 45 minutes. Stirring occasionally.
- Add tomatoes (w/juice) and okra. Stir, then cover and simmer for 1 hour.
- Just before serving add green onions, and shrimp. Let stand 5 minutes.
- Enjoy!!! With rice or crackers, however you prefer. Or just straight up.
Gumbo is a true melting pot dish. Originating in Louisiana it combines the cuisines and ingredients of several cultures Subbing in a spicy Italian for a hot Italian sausage, or a chicken sausage for a pork sausage is totally fine. The curve of the shrimp, the spicy rounds of sausage, the red bell pepper, it was mouth watering to behold and I knew I had to make it. It may not be Authentic, but it is full of flavor. Chicken Shrimp and Sausage Gumbo - rich, flavorful gumbo bursting with authentic flavors and loaded with chicken, shrimp, crab legs and sausage.
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