A rich and flavorful shrimp gumbo that will excite your taste buds and transport you to the bayous of the Florida Gulf Coast.
For the chicken stock:
- 4 quarts of water
- one whole chicken
- 3–4 raw chicken breast halves
- Two onions quartered
- 4 stalks of celery quartered
- 3 carrots quartered
- 4 cloves garlic
- 1 teaspoon cajun seasoning
- 3 bay leaves
- 1 teaspoon dried thyme
- 4 whole peppercorns
- 3 cups dry white wine
- 1 cup smoked sausage, roughly chopped
For the gumbo:
- 2/3 cup corn oil
- 1 cup flour
- 2 cups chopped onion
- 1 cup chopped celery
- 1 whole red pepper, diced
- 3 cloves garlic, minced
- 1 1/2 pounds andouille, sliced in half vertically and then sliced into half moons
- 1 teaspoon Cajun Seasoning
- 1 tablespoon Old Bay Seasoning
- 3 bay leaves
- 4 quarts chicken stock
- 2 cups white wine
- 1 teaspoon hot sauce
- Meat from one whole chicken, cut into small bite sized pieces
- 4 pounds fresh shrimp, peeled and deveined, cut into bite size pieces
- 1/2 cup chopped green onions
- Make the stock.
- In a large stock pot, add all of the ingredients and bring to a low boii. Turn the heat to low, cover and simmer for an hour. Using a slotted spoon, remove the chicken to a bowl. Set aside to cool. When cool enough to handle, remove the chicken from the bones. Add the bones back to the stock pot and continue to simmer the stock for another 2 – 3 hours. This will allow all the flavors from the bones to flavor the water and wine and provide a depth of flavor and richness to the stock. Chop the chicken into bite sized pieces and set aside.
- When the stock is complete, strain and discard the bones and vegetables. Reserve the stock until you are ready to make the gumbo.
- Next, we are going to make the roux. In a large heavy bottomed pot, mix the oil and flour. Stir well to fully incorporate the flour into the oil. Cook on high, stirring constantly. You will begin to see little bubbles start to form. At this point, reduce the heat to medium and continue to cook and stir until your roux reaches a peanut butter color.
- At this point, turn the heat to low and continue to stir. Keep stirring. If you stop, your roux will scorch. The roux will need to cook and be stirred for about 45 minutes to 1 hour your roux to reach the perfect milk chocolate color.
- Now add the chopped onions, celery, bell pepper, and garlic. Saute for 8 – 10 minutes. When vegetables are soft add the sausage and continue to cook, stirring for another 5 – 7 minutes. Stir in the Cajun seasoning and Old Bay seasoning. Stir to incorporate into the roux mixture.
- Carefully add the stock one cup at a time, stirring well between each addition. Toss in the bay leaves, white wine, and hot sauce. Simmer on low heat for one hour.
- Next, add the chopped chicken and shrimp. Stir and simmer for another half hour.
- Finally, stir in the chopped green onion. Turn off the heat and allow the pot to sit for 20 minutes.
- In the meantime, make a large pot of white rice to serve with the gumbo. The correct ratio to serve is 1/3 cup rice to 1 cup gumbo.
- Serving Size: Serves 10 - 12