Louisiana Gumbo w/Shrimp, Sausage & Chicken

Get Ready for Mardi Gras!  OK. Mardi Gras in on a Tuesday, but try this gumbo recipe the Sunday to celebrate Mardi Gras.

Louisiana cuisine is famous for being spicy, flavorful and hearty. Having lived in Louisiana, I can tell you that in Southern Louisiana gathering for a good meal means meeting with family.  In the spirit of 52SundayDinners.com I present what I think is a solid recipe for gumbo that will hold up among recipes in South Louisiana.

Ingredients

• 4 Ounces –  Kary’s Dry Roux
• 5 Pounds –  Boneless Chicken Breast, cubed
• 1.5 Pounds – Smoked Sausage, sliced (Andouille sausage is preferred by the purists.  I used smoked turkey sausage for a milder flavor the the children) See note below.
• 1 Pound –  Shrimp, Gulf grown. See note below.
• 1 Large – Onion, chopped
• 6 Each –  Green Onions or Scallions – Cut into 1/4″ slices after removing the top 1/3 and the roots
• 5 Ribs – Celery, chopped
• 1 Large – Bell Pepper, chopped (optional)
• 6 Cloves – Garlic, minced
• 2 Cups – Fresh Parsley, stems removed
• 4 Quarts – Water from South Louisiana (If you can’t get this, use your tap water!)
• 1 Can – Minced Tomatoes – 14 Ounce Can
• 2 Teaspoon – Salt
• 1/2 Teaspoon – Finely Ground Black Pepper
• 1/2 Teaspoon – Finely Ground Cayenne Pepper
• 1 Teaspoon – Superior Touch Lobster Base
• 2 Each – Bay Leaves
• 1 Pound – Pre-sliced Frozen Okra

Preparation

1. Begin with a a BIG pot or Dutch Oven.  It will need to have the capacity to hold at least 11 quarts of liquid.
2. Bring 4 quarts of water to a boil and add Kary’s Dry Roux.  Stir until dry mix is fully incorporated.
3. As Roux continues to boil, saute onions, celery, garlic (and optional bell pepper)  in a large skillet. Once onions become clear, add to the Roux.
4. Add the fresh cubed chicken to the hot skillet and partially cook it.  Cook 2.5# at a time.  This will require two skillets or two steps. It will only take a few minutes for each batch.
5. Determine if the smoke sausage is fully cooked or not.  If it is not cooked, cook it in an uncovered skillet until it is browned, then slice it.  If it IS fully cooked add the slices now.
6. Add remaining ingredients, except for the shrimp, and half of the parsley, and bring to a boil.  Simmer covered for 2 hours, meaning that there will be constant slow movement of liquid, but it will not be boiling.
7. Add shrimp and simmer an additional 20 minutes or until shrimp turns a deep “shrimp” color.
8. Serve with white rice, using basic instructions: Boil 8 cups of water in a really large saucepan or small Dutch oven.  Add 4 tablespoons of butter, 4 teaspoons of salt and 4 cups of rice.  Return to a boil.  Reduce heat to a low simmer.  Cover and cook for 22 minutes, without peeking, so it will steam.  I repeat – without peeking!
9. The aroma of the gumbo in your home will become festive and help prepare you for Mardi Gras.  It won’t hurt if you have a little help setting the table about now.  It also won’t hurt if that help is incredibly cute.
10. Use the remaining cup of fresh parsley to top the gumbo, if desired.
11. Remove bay leaves.
12. Serve gumbo over the rice with a side of fresh coleslaw and garlic bread and you will have a meal your family will have your family longing for Mardi Gras next year!

Serves 10-12 adults and a bunch of kids that will pick around the okra and anything else they can’t recognize.

Don’t forget the King Cake.

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Be aware that shrimp imported from China may be less expensive, but may contain elements that you do not want to feed your family.

In honor of my Cajun friends, “Laissez les bons temps rouler” or “Let the good times roll!”