Published: by Absolutely Recipes, in the Fish & Seafood recipes category.

Creole Chicken, Sausage And Shrimp Gumbo Recipe.

Ingredients:

For the Roux
1 Cup All Purpose Flour
2/3 Cup Vegetable Oil
For the Gumbo
1 Bunch Celery (Chopped, Including Leaves)
1 Green Bell Pepper (Diced)
1 Yellow Onion (Diced)
1 Bunch Scallions (Finely Chopped)
1 Bunch Fresh Parsley (Finely Chopped)
3 Cloves of Garlic
2 TBSP Cajun Seasoning
7 Cups Chicken Broth (Low Sodium)
1 (12 oz) Package Andouille Sausage (Sliced)
1 Rotisserie Chicken (Meat Removed)
2 Cups Shrimp (Cooked)

Recipe Instructions:

In a large, heavy bottomed pot over medium-low heat, add the oil and flour and stir continually to cook the roux, this will take between 30140 minutes.
When the roux is ready it will be a dark brown color (like chocolate) and have a soft texture to it like a pizza dough.
Add more oil and flour as needed.
Next, in a non-stick skillet, brown the andouille sausage over medium-high heat, browning on both sides, once both sides have been browned (2 minutes per side) remove the sausage to a plate and set aside.
Using the same skillet that the sausage was browned in, add 1/2 cup of the chicken broth and deglaze the skillet.
Pour the stock and drippings into the large heavy bottomed pot.
Add the remaining chicken broth to the pot in addition to the vegetables and parsley and mix well.
Bring the pot to a boil until the vegetables are tender, stir in the Cajun seasoning and adjust to taste.
(skim off any foam that appears while boiling).
Add in the chicken meat, sausage and cooked shrimp and stir to combine.
Season to taste, serve warm over rice with cornbread.

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