Shrimp, Chicken, and Andouille Gumbo

Shrimp, Chicken, and Andouille Gumbo
Photo by Quentin Bacon

Ingredients

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

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, a...

View full recipe at Epicurious

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