|Chicken, Shrimp and Andouille Gumbo|
|By Chef Bill Show|
|Great for the Mardi Gras celebration (Jan - March)
|2 chicken thighs, boneless and skinless
1 t salt, or as desired
1 t freshly ground black pepper, or as desired
2 qts chicken broth
1 ham hock
1/2 cup all-purpose flour
51/2 T vegetable oil
11/2 onions, large dice
3 celery stalks, diced
1 green bell pepper, diced
1 bay leaf
1/2 t dried thyme
Pinch cayenne pepper (optional)
4 garlic cloves, minced
3/4 c okra, trimmed, cut into 1/4-inch slices
1 15-oz. can chopped tomatoes w juice
1/2 pd andouille sausage, sliced into 1/4-in pieces
3 plum tomatoes, seeded and diced
1/2 t hot sauce
1/2 pd shrimp, peeled and deveined
4 c cooked long grain brown rice
3 scallions, sliced thinly on a bias
|1. Season the chicken thighs with salt and pepper. Bake in a 350 degree oven for 25 minutes. Allow to cool @ 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-qt sauce pan over medium heat. Simmer for 30 minutes. Remove ham hock.
2. In a 6-qt pot over medium heat, combine the flour and 4 1/2 tablespoons of the vegetable oil to form a roux.
3. 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.
4. Add half of the onions, half of the celery and half of the green pepper to the roux and saute, stirring frequently, for three to five minutes.
5. 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.
6. In a medium saute pan, saute the remaining onions, celery and green pepper in the remaining tablespoon of oil for five minutes over medium-high heat. Add the garlic and okra to the saute pan and saute an additional three to five minutes. Add the canned tomatoes with their juice to the saute pan and stir to combine. Add this mixture to the simmering stock and roux.
7. Place the saute pan back on medium-high heat and add the andouille. Saute for three to four minutes until the sausage begins to release some oil into the pan. Add the diced chicken to the saute pan and stir to coat the chicken with the oil from the sausage. Saute for two to three minutes. Add the diced fresh tomatoes to the saute pan and stir, scraping the bottom of the pan to release any browned bits. Add this mixture to the simmering stock mixture.
8. Simmer the gumbo gently for 45 min. to 1 hour or until flavors have combined and vegetables are tender.
9. 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 1/2 cup of cooked rice and garnish with scallions.
|Prep Time: 30 minutes
||Cook Time: 190 minutes|