Three Way Gumbo: Chicken, Shrimp, and Andouille

We are headed back to New Orleans for some gumbo. I tried to stay classic, but most gumbos have only one protein, and I like three. The roux is the most important part, so take the time to get it dark. Now, use a little wine to deglaze the pan which is not listed. Here is the big thing: I didn’t use okra; I hate okra. I hope you like it.

1 cup onion, diced
1 cup bell pepper, diced
1 cup celery, diced
3 cloves garlic, minced
8 ounces chicken thigh
8 andouille sausage cut in 1/4 inch slices
8 ounces 31-35 count shrimp (leave it out if allergic)
1/2 cup canola oil
1/2 cup flour
1 tablespoon creole seasoning
1/4 cup chopped parsley
1/2 teaspoon sassafras
3 bay leaves
1 15-ounce can diced tomatoes
1 teaspoon dry thyme
2 tablespoons Worcestershire sauce
3 cups chicken broth
1 cup clam juice (or you can use all broth)
4 cups farrow (cooked) or rice

4 tablespoons oil for cooking

In a small skillet on medium low, add 1/3 cup oil.

Add flour and whisk to combine. Now, here is the bad news: you will have to whisk for the next 20-25 minutes until it becomes a chocolate color. Keep an eye on it; if it burns, you have to do it all over again.

Now, if you can multitask, in a soup kettle on medium low add 3 tablespoons oil and onions, pepper, and celery. Cook for 10 minutes, stirring occasionally.

Add chocolate roux to pan and stir.

Add sassafras, bay leaves, creole seasoning, thyme, and parsley.

Add clam juice, Worcestershire, and chicken stock and stir. Bring to a simmer.

Simmer uncovered for 30 minutes.

Cut chicken into bite size pieces.

In a skillet on medium, add 1 tablespoon oil and chicken and brown on all sides.

Cook farrow or rice per package instructions.

Add chicken to gumbo pot. Cook for 15 minutes.

Add andouille and cook for 5 minutes.

Add shrimp and cook for 4 minutes.

Remove bay leaves!

Place a scoop of farrow or rice to a bowl.

Add gumbo to fill the bowl.

Top with chopped green onions.

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