Shrimp, sausage, and chicken GUMBO. Put the sausage, the rest of the creole seasoning,and the cayenne in and raise the heat to bring to a soft boil. How To Make Chicken Shrimp and Sausage Gumbo. Lightly season the chicken with salt and pepper.
Learn how to make Shrimp and Chicken Gumbo. We added andouille sausage and replaced the okra with green peppers. Get a taste of New Orleans cuisine at home with this savory and delicious chicken andouille sausage gumbo! You can have Shrimp, sausage, and chicken GUMBO using 19 ingredients and 13 steps. Here is how you cook it.
Ingredients of Shrimp, sausage, and chicken GUMBO
- Prepare 3 large of boneless skinless chicken breast halves.
- It's 1 lb of smoked sausage.
- You need 1 lb of med shrimp deveined and peeled (doesnt go in until the end).
- Prepare 5 tbsp of butter or margarine.
- Prepare 1/4 cup of vegetable oil.
- It's 1 of salt and pepper.
- You need 1/2 cup of all-purpose flour.
- Prepare 1 large of onion, chopped.
- Prepare 6 clove of garlic, minced.
- It's 1 of green bell pepper, seeded and chopped.
- It's 3 of stalks chopped celery.
- You need 1/4 cup of worcestershire sauce.
- It's 1/4 bunch of flat leafed parsley, coarsely chopped.
- You need 5 cup of hot water.
- It's 5 of beef bouillon cubes.
- It's 1 can of stewed tomatoes w/juice.
- You need 2 cup of frozen sliced okra.
- It's 3 of green onions, white part as well.
- You need 1 dash of of cayenne pepper.
Smoky sausage, okra, and aromatic vegetables make this an authentic recipe perfect for sharing. Though it won't make or break your gumbo, shrimp shells have SO much flavor, so we always prefer to keep them on. If eating tail-on shrimp is not your thing Some recipes that call for sausage will give you options. Subbing in a spicy Italian for a hot Italian sausage, or a chicken sausage for a pork.
Shrimp, sausage, and chicken GUMBO instructions
- Season the chicken with salt and pepper. Heat the oil in a large (heavy bottomed) pot, over medium-high heat..
- Cook chicken until browned on both sides, remove..
- Cook sausage until browned on both sides, remove..
- *Roux- Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium-heat. Stirring constantly, until brown, about 10 minutes..
- Return the pot to low heat and melt the remaining 3 tablespoons margarine. Add onion, garlic, green pepper and celery. Cook for 10 minutes..
- Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley..
- Cook while stirring frequently for about 10 minutes..
- Add 5 cups of hot water and beef bouillon cubes. Whisk constantly. *for thicker gumbo, 4 cups of hot water.
- Add chicken and sausage, bring to a boil..
- Reduce heat, cover and simmer for 45 minutes. Stirring occasionally..
- Add tomatoes (w/juice) and okra. Stir, then cover and simmer for 1 hour..
- Just before serving add green onions, and shrimp. Let stand 5 minutes..
- Enjoy!!! With rice or crackers, however you prefer. Or just straight up..
Spicy sausage, chicken, and shrimp make it a tasty, hearty dish. As with almost all gumbos, this slow cooker chicken and sausage version start with a roux. You'll find all of the classic ingredients in this gumbo, including the "holy trinity" of onion, bell pepper, and celery, along with sliced okra, spicy. Chicken, Sausage & Shrimp Gumbo ~ with the Holy Trinity of Louisiana cooking (celery, onion and bell pepper,) roast chicken, andouille sausage and shrimp are simmered in chicken broth flavored by a rich, dark roux made the Cajun way! Our gumbo consist of shrimp, crab, chicken, sausage, okra, and more.