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Goodness Gracious Great Balls of Fire Gumbo

May 30, 2015

Kevin wore his New Orleans apron today as he cooked a traditional New Orleans’ dish. Who doesn’t like gumbo?! This is Kevin’s version of “Chicken and Shrimp Gumbo” from The Professional Chef, The Culinary Institute of America, 8th Edition. It is brought to you by his Backers/Crew.
1 tbsp vegetable oil
12 oz. andouille sausage, small diced
4 skinless, boneless chicken thighs, cooked and chopped
1 large onion, chopped and diced
1 medium bell pepper, diced
1 stalk of celery, diced
½ jalapeno, diced
1 thinly sliced green onion
3 garlic cloves, minced
6 oz. chopped okra, frozen
1 large tomato, peeled and diced
5 oz. all-purpose flour, baked until dark brown
64 fl. Oz. Chicken Stock, no sodium or low sodium
2 bay leaves
1 tsp. dried oregano
1 tsp. onion powder
½ tsp. thyme
½ tsp. basil
¼ tsp. salt
¼ tsp. pepper
12 oz. small cooked shrimp
13 oz. cooked long-grain rice
1 Tbsp. filé powder
Heat the oil over medium-high heat in a large, heavy-bottomed soup pot and add the andouille. Sauté until the sausage starts to become firm. Add the chicken. Add the onions, peppers, celery, jalapenos, green onions, garlic, okra, and tomatoes. Sauté the vegetables until they are tender and the onions are translucent, stirring occasionally. Add the flour to the mixture and cook for 1 minute, stirring constantly. Add the stock and stir constantly to work out any lumps. Add the bay leaves oregano, onion powder, thyme, basil, salt, and pepper. Simmer for 30 minutes. Add the shrimp and rice, simmer for 2 minutes, and whisk in the file powder. Be sure to blend well. Do not allow the soup to return to a boil.


From → Cajun, gumbo, shrimp

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