Chicken, Shrimp, and Andouille Gumbo
Celebrate Mardi Gras!
Laissez les bons temps rouler (let the good times roll) with a hearty bowl of Cajun-style gumbo from the chefs of the CIA.
Great gumbo is a passion with Cajuns, descendants of French settlers from the Acadia region of Canada (now Nova Scotia), many of whom found their way to Louisiana. Cajuns insist the key to a good gumbo is the roux, which is made by cooking flour in fat (butter, oil, or drippings from meat or chicken). Gumbo is traditionally served with white rice, but is just as delicious with brown. The word gumbo comes from kingombo, the African word for okra.
- 2 chicken thighs, boneless and skinless
- 1 teaspoon salt, or as necessary
- 1 teaspoon freshly ground black pepper, or as necessary
- 2 quarts chicken broth
- 1 ham hock
- 1/2 cup all-purpose flour
- 5 1/2 tablespoons vegetable oil
- 1 1/2 onions, large dice
- 3 celery stalks, diced
- 1 green bell pepper, diced
- 1 bay leaf
- 1/2 teaspoon dried thyme
- Pinch cayenne pepper (optional)
- 4 garlic cloves, minced
- 3/4 cup okra, trimmed, cut into 1/4-inch slices
- 1 15-ounce can chopped tomatoes with juice
- 1/2 pound andouille sausage, sliced into 1/4-inch pieces
- 3 plum tomatoes, seeded and diced
- 1/2 teaspoon hot sauce
- 1/2 pound shrimp, peeled and deveined
- 4 cups cooked long grain brown rice
- 3 scallions, sliced thinly on a bias
- Season the chicken thighs with salt and pepper. Bake in a 350-degree oven for 25 minutes. Allow to cool at room temperature. Once the chicken is cool enough to handle, remove skin and remove meat from the bones, cut into spoon-size pieces (large dice), and reserve.
- While the chicken thighs bake, bring the chicken broth and ham hock to a simmer in a 4-quart sauce pan over medium heat. Simmer for 30 minutes. Remove ham hock.
- In a 6-quart pot over medium heat, combine the flour and 4 1/2 tablespoons of the vegetable oil to form a roux. Cook the roux over medium to medium-high heat, stirring frequently, until it reaches the color of dark chocolate—20 to 30 minutes. Use caution to avoid burns from splashing.
- Add 1/2 of the onions, 1/2 of the celery, and 1/2 of the green pepper to the roux and sauté, stirring frequently, for 3 to 5 minutes.
- Add the stock to the roux mixture and bring to a simmer. Add the bay leaf and dried thyme. Add a pinch of cayenne pepper if desired.
- In a medium sauté pan, sauté the remaining onions, celery, and green pepper in the remaining tablespoon of oil for 5 minutes over medium-high heat. Add the garlic and okra to the sauté pan and sauté an additional 3 to 5 minutes. Add the canned tomatoes with their juice to the sauté pan and stir to combine. Add this mixture to the simmering stock and roux.
- Place the sauté pan back on medium-high heat and add the andouille. Sauté for 3 to 4 minutes until the sausage begins to release some oil into the pan. Add the diced chicken to the sauté pan and stir to coat the chicken with the oil from the sausage. Sauté for 2 to 3 minutes. Add the diced fresh tomatoes to th
- e sauté pan and stir, scraping the bottom of the pan to release any browned bits. Add this mixture to the simmering stock mixture.
- Simmer the gumbo gently for 45 minutes to one hour or until flavors have combined and vegetables are tender. Season to taste with salt, pepper, and hot sauce (if desired). When ready to serve, stir in the shrimp and turn off the heat, allowing the heat of the gumbo to gently cook the shrimp.
- Ladle the gumbo into a bowl with ½ cup of cooked rice and garnish with scallions.
Nutritional Information per serving: 415 CALORIES, 24 g PROTEIN, 41 g CARBOHYDRATES, 5 g FIBER, 18 g TOTAL FAT (4 g saturated fat), 1272 mg SODIUM, 85 mg CHOLESTEROL