|Shrimp and Louisiana Smoked Sausage Gumbo|
I we have covered the basics or the essentials of cooking Gumbo. The rest of the process is a cinch, this recipe is simple.
It's fun to create your recipes as well, you will find recipes all over the Internet and most cooks and restaurants have their own secret. Have fun with it keep it classic or put a twist on a pot , you never know what will come of it, maybe a blue ribbon or two. Always make your roux before cooking your gumbo,saves a lot of time.
Shrimp and Louisiana Smoked Sausage Gumbo
1 chicken ( 2-3 lbs) *see note
Creole seasoning or salt and pepper
3-4 tbsp. oil for frying
3qts. water or /chicken stock
1 1/2 lbs. fresh okra
1 large bell pepper,chopped
2 stalks of celery, chopped
1 large onion,chopped
3-4 cloves of fresh garlic ,minced
1 16oz can of stewed tomatoes
1-2 lbs of Smoked Louisiana Hot Links , sliced
3-4 bay leaves
2 tsp. dried thyme
1 tsp. dried basil
1 tsp. cayenne pepper (optional)
1 tbsp. file
Cut chicken into to pieces or use party-wings(thawed out). Dredge seasoned chicken in flour, and fry until golden brown. Set aside.
Meanwhile saute okra in about a tsp. of oil until all ropiness is gone.Set aside. In a heavy Dutch oven combine all of the ingredients except the File ,shrimp, and chicken stock.Cook stirring occasionally to keep from sticking to pan for appx.15 mins.
Louisiana Hot Links
Add enough stock just to cover dutch oven half-way for now, ( its best to add liquid as needed to get the thickness and full bodied flavor.Bring to a slow boil.Then simmer about an hour, add shrimp, cook 10mins- taste.
At this point the soup has not merried yet, add additional seasonings to your preference. Add your file last to your pot after all your tasting is done, some prefer file added at the table in your bowl, I like it both ways.
Discover your secret ingredient, experiment, I have my secret ingredient, sorry I can't share.
Serve over steamed white rice.
* Use party wings to save time and for presentation aesthetics, fresh not frozen if possible
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