| Boudreaux’s Zydeco Gumbo (from John Miles) |
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This is a great gumbo that is especially good when the weather is cool or you have a cold as the spices Servings: 12 (serving size 6 oz.) 1 T Olive oil 1 c Boneless, skinless chicken breast, chopped ½ lb. Andouille sausage or pork sausage links, thinly sliced 1 c Olive oil 1 c All-purpose flour 2 T Garlic, minced 3 qt. Chicken broth 1 (12 fluid oz.) can or bottle beer (optional) 6 Celery stalks, diced ½ lb. Okra, chopped 4 Roma tomatoes, diced 1 Onion, sliced 1 (10 oz.) can diced tomatoes with green chili peppers, with liquid 1 T Red chile peppers 1 bunch Parsley, chopped ¼ c Cajun seasoning 1 lb. Shrimp, peeled and de-veined 1. Heat oil in a medium skillet over medium-high heat and cook sausage until evenly browned. Remove sausage with a slotted spoon and set aside. Cook chicken in the sausage drippings until no longer pink and juices run clear. Remove with the slotted spoon and add to the reserved sausage. 2. In a large, heavy saucepan (over medium heat), blend olive oil and flour to create a roux. Stir regularly until browned and bubbly. 3. Gradually stir chicken broth and beer into the roux mixture. Bring to a boil, and mix in celery, tomatoes, onion, okra, diced tomatoes with green chili peppers, red chili peppers, parsley and Cajun seasoning. Reduce heat, cover and simmer about 40 minutes, stirring often. 4. Mix chicken, sausage and shrimp into the broth mixture. Cook, stirring frequently, for about 20 minutes. 5. Make a batch of fluffy white rice for twelve. Serve the gumbo over a large scoop of rice in a bowl. Garnish with chopped parsley. |