New Orleans Style Chicken, Shrimp and Andouille Sausage Gumbo
Picture above shows Authentic New Orleans Style Chicken, Shrimp, and Andouille Sausage Gumbo.
Gumbo, one the many culinary staples of Cajun/Creole cooking from New Orleans, Louisiana. The aroma of fresh vegetables and herbs will have your mouth watering way before you even start cooking. Serve this dish over a small bed of white rice, and find yourself in culinary euphoria!
The secret to any good gumbo comes from the roux, a milk chocolate colored thickening sauce made from flour and oil. Also, feel free to substitute the andouille sausage with any type of smoked sausage if you are unable to find in your local grocery store.
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New Orleans Style Chicken, Shrimp and Andouille Sausage Gumbo Recipe
Ingredients (Serving – 6)
- 1 lb of Chicken Thighs
- 1/2 lb of Andoullie Sausage
- 1/2 lb of Jumbo Shrimp (deveined with tail remaining only)
- 1 Green Pepper
- 2 Celery Sticks
- 1 large Green Onion
- 1 large Ripe Vine Tomato
- 1 White Onion
- 1/4 lb of Okra
- 2 cloves of Garlic
- 1/4 cup of fresh Italian Flat Leaf Parsley
- 1-2 Bay Leaves
- 1 tablespoon of Cajun Crab and Shrimp Boil Seasoning (finely ground)
- 3 cups of Chicken Stock
- 1/4 cup of Canola or Vegetable Oil
- 1/4 to 1/2 cups of Flour
Preparation
- Finely dice the following ingredients: green pepper, celery, green onion, white onion, garlic, tomato, and italian parsley.
- On a separate cutting board, cut the chicken and andouille sausage into 1 inch thick pieces, then season the chicken with salt and pepper.
- Heat 2 tablespoons of oil in a large sauce over medium-high heat. Sauté the chicken until lightly browned on both sides, then add in the sausage. Cook for an additional 2-3 minutes until the sausage browns, then transfer both the chicken and sausage to a plate.
- Making the Roux- In the same saucepan that you sautéed the meat, add 2 tablespoons of oil over medium heat. Gradually sprinkle in the flour a little bit at a time and continuously stir with a whisk until you achieve a semi thick sauce that has a mahogany color. Note: This step will take between 15-20 minutes. You may need to add more flour depending on the thickness of the sauce.
- Next, add the chopped vegetables and cajun spice (cajun crab and shrimp boil seasoning) into the roux. Stir and cook for 5 minutes.
- Once the vegetables have slightly cooked down, add the chicken stock, bay leaves, chicken, and sausage to the pan. Lid and cook on low for 45 minutes.
- Once the gumbo has simmered, add in the shrimp, okra, and italian parsley. Lid again and let simmer for an additional 10 minutes. Serve over a bed of white rice and garnish with freshly diced green onions and italian parsley.
Cooking Preparation
Ingredients: (Chicken Thighs, Andoullie Sausage, Shrimp, White Onion, Green Onion, Celery, Green Pepper, Okra, Garlic, Tomato, Italian Flat Leaf Parsley, Bay Leaves, Cajun Shrimp and Crab Boil Seasoning, and Canola or Vegetable Oil).
Steps 1 & 2: Finely dice the following ingredients: green pepper, celery, green onion, white onion, garlic, tomato, and italian parsley.
On a separate cutting board, cut the chicken and andouille sausage into 1 inch thick pieces, then season the chicken with salt and pepper.
Step 3: Heat 2 tablespoons of oil in a large sauce over medium-high heat. Sauté the chicken until lightly browned on both sides, then add in the sausage.
Cook for an additional 2-3 minutes until the sausage browns, then transfer both the chicken and sausage to a plate.
Making The Roux
Step 4: In the same saucepan that you sautéed the meat, add 2 tablespoons of oil over medium heat.
Gradually sprinkle in the flour a little bit at a time and continuously stir with a whisk until you achieve a semi thick sauce that has a mahogany color.
Color when roux is ready (after about 15-20 minutes).
Step 5: Next, add the chopped vegetables and cajun spice (cajun crab and shrimp boil seasoning) into the roux. Stir and cook for 5 minutes.
Step 6: Once the vegetables have slightly cooked down, add the chicken stock, bay leaves, chicken, and sausage to the pan. Lid and cook on low for 45 minutes.
Step 7: Once the gumbo has simmered, add in the shrimp, okra, and italian parsley. Lid again and let simmer for an additional 10 minutes.
Serve over a bed of white rice and garnish with freshly diced green onions and italian parsley.
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Looks so good and hearty!
Thank you!!
Great looking recipe. Makes me want to go to New Orleans! Oh, I forgot……………….I am going to New Orleans.
I am jealous!! Wish I could go!!