Shrimp, Chicken, and Andouille Gumbo

Shrimp, Chicken, and Andouille Gumbo
Photo by www.epicurious.com

Ingredients

  • Steamed rice
  • Minced fresh Italian parsley
  • 4 pounds peeled deveined medium shrimp
  • 2 16-ounce packages sliced frozen okra
  • 3 pounds skinless boneless chicken thighs, cut into 1-inch cubes
  • 4 pounds andouille sausage, cut crosswise into ½-inch-thick slices
  • 4 cups low-salt chicken broth
  • + 12 more ingredients
    • 4 8-ounce bottles clam juice
    • 2 28-ounce cans diced tomatoes with juice
    • 6 bay leaves
    • ½ cup chopped fresh thyme
    • 1 cup dry white wine
    • 1 teaspoon cayenne pepper
    • 16 garlic cloves, chopped
    • 8 celery stalks, chopped (about 3 cups)
    • 6 red bell peppers, seeded, chopped (about 7 cups)
    • 6 large onions, chopped (about 12 cups)
    • 1 cup all purpose flour
    • 1 cup vegetable oil

1. Heat oil in heavy 13-quart pot over medium-high heat until very hot and almost smoking. Add flour and stir constantly until mixture is dark reddish brown, about 5 minutes. Add chopped onions, chopped bell peppers, and chopped celery and cook until onions are soft and brown, stirring frequently...

View full recipe at SpringPad

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