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Chicken, Andouille and Shrimp Gumbo

Name: Chicken, Andouille and Shrimp Gumbo
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10
Ingredients: 2 Tbsp. celery salt; 2 Tbsp. smoked paprika; 1 Tbsp. Kosher salt; 1 Tbsp. black pepper freshly ground; 1 Tbsp. onion powder; 2 tsp. cayenne pepper; 1 ½ tsp. ground all-spice; 1 cup vegetable oil; 1 cup all-purpose flour; 1 hoppy beer; 2 lbs. chicken thighs; 2 lbs. andouille sausage; 2 celery stalks diced; 2 medium green bell peppers diced; 1 large heirloom tomato diced; 2 garlic cloves diced; 2 medium yellow onions diced; 2 sprigs fresh thyme; 3 qt. chicken stock; 2 bay leaves; 2 lbs. fresh shrimp shelled and deveined; 6 cups Carolina Golden rice cooked

The origin of gumbo has always been controversial, purely grounded in the claims of if it came from the Creoles or Cajuns. If you don't know the difference, there are many books about the history of the two. My heritage is Creole, so I fall into the that camp, because who wouldn't want to claim gumbo as theirs. If you go by the Creole's story, gumbo was made as a holiday dish or made for a special occasion. It was made from all of the expensive items Creole slaves could gather and make into a rich soup. Melding flavors from seafood, pork and of course the trinity and the patience of a roux. All Creoles, or even Cajuns, will tell you that their mother or grandmother makes the best gumbo. And they would all be right. Gumbo can't be rushed. It takes time to develop the flavors. Time that is only done out of love. It is that love that comes out of every gumbo.

Kitchen Items Needed

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Recipe

Creole Spice Mix

2 Tbsp.
celery salt
2 Tbsp.
smoked paprika
1 Tbsp.
Kosher salt
1 Tbsp.
black pepper , freshly ground
1 Tbsp.
onion powder
2 tsp.
cayenne pepper
1 ½ tsp.
ground all-spice

Gumbo

1 cup
vegetable oil
1 cup
all-purpose flour
1
hoppy beer
2 lbs.
chicken thighs
2 lbs.
andouille sausage
2
celery stalks , diced
2
medium green bell peppers , diced
1
large heirloom tomato , diced
2
garlic cloves , diced
2
medium yellow onions , diced
2 sprigs
fresh thyme
3 qt.
chicken stock
2
bay leaves
2 lbs.
fresh shrimp , shelled and deveined
filé
Tabasco
6 cups
Carolina Golden rice, cooked

Creole Spice Mix

Step 1

Combine all the spices together and store in an air tight container until needed.

Gumbo

Step 1

Season all of the chicken thighs with the Creole spice mix and set aside.

Step 2

In a stock pot or large Dutch oven, heat the oil over high heat, until it begin to glisten.

Step 3

Crack open your beer.

Step 4

Slowly begin to whisk the flour into the oil. It will begin to sizzle. Reduce the heat to medium and continue to stir.

Step 5

Continue whisking the roux until it takes on a deep brown color. About the time it takes to drink your hoppy beer The key here is to keep things moving, so the roux doesn't burn.

Step 6

Add the onion and continue stirring with a wooden spoon. Reduce the heat to medium-low until the roux is a glossy, about 10 minutes.

Step 7

Add the chicken to the pot. Raise the heat and cook the chicken, turning them until brown. About 10 minutes.

Step 8

Remove the chicken from the pot and set aside to cool.

Step 9

Add the andouille sausage, celery, green bell peppers, tomato and garlic to the pot. Cook for another 3 - 5 minutes.

Step 10

Tie the thyme with butcher string. Add the tied thyme, bay leaves and chicken stock.

Step 11

Bring to a boil, stirring occasionally and then simmer for 45 minutes. Stirring occasionally to skim off the fat that will rise up.

Step 12

While the gumbo is simmering, remove the chicken from the bones. Store the bones in the freezer for making stock later. Add the chicken meat to the gumbo.

Step 13

Add a couple of dashes of Tabasco and ½ tablespoon of filé to the gumbo. Simmer for another 45 minutes and continue to skim off any fat that rises to the top.