Gumbo

Inspired from Little Super's Cajun Gumbo.

This recipe feeds a small army and freezes well if by chance you have any left over.

Ingredients

2 lb Boneless Chicken Thighs
1 lb Andouille or Hot Italian Sausage
1 lb Shrimp, peeled and de-veined
1 1/2 cups of oil - divided use
2 c all-purpose flour
1 c green onion (chopped)
1 c bell pepper (chopped)
1 c celery (chopped)
1 c fresh parsley (chopped)
1 gal fresh chicken stock
4 T smashed garlic
4 T gumbo file
2 wineglasses dry white wine (one to cook with and one to drink, in fact just leave the bottle on the counter, you'll continue to fill your glass during the process!)
2 T Worcestershire sauce

Directions

Chop green onion, bell pepper, celery and fresh parsley and set aside.
Cut chicken thighs into cubes and slice sausages into 1/2 in. slices. In a deep skillet, heat 1/4 c oil to brown chicken and sausages. Once brown remove from skillet. Add remaining oil to skillet and place on low to med heat. Add 2 c flour to make the Roux. Stir flour into oil until completely dissolved, do not leave any lumps. Stir Roux constantly until chocolate brown and DO NOT BURN (if you burn it you have to start over)(this usually takes about 45 minutes). Remove Roux from heat and pour into the gumbo pot. Add the already chopped veggies, garlic, Worcestershire sauce, white wine, browned chicken and sausage. Stir everything together, it will look like a mess! Place gumbo pot on medium heat burner and add chicken stock. Stir often/occasionally and let cook for 2 1/2 hours. Add file cook for 30 minutes. Add shrimp and cook for 45 more minutes. Your gumbo is done!

More Info

Servings / Yield: Small Army
Prep Time: 1 1/2 hour   /   Total Time: 5 hours
Category: Main Dish
Keywords: Unspecified