N' Orleans Gumbo

Name: N' Orleans Gumbo
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Yield: 10-12 serving(s)
Ingredients: 1 lb fresh pork sausage links or 1 lb beef sausage links; 1 lb andouille sausage, sliced; 1 lb boneless skinless chicken breast, cubed; 1 cup vegetable oil; 1 cup all-purpose flour; 1 large onion, finely chopped; 3 celery ribs, finely chopped; 1 green bell pepper, finely chopped; 4 quarts chicken broth; 2 teaspoons dried thyme; 2 bay leaves; 1/2 cup green onion, thinly sliced; 1 lb shrimp, peeled; 1/2 lb claw crabmeat; 1 pint oyster; salt and Tabasco sauce, to taste; 1 1/2 tablespoons file powder (optional); hot cooked rice

Submitted by Broke Guy

"Traditionally served at Mardi Gras, Gumbo has many variations including some that have no seafood at all. If seafood does not appeal to you, omit and increase the sausages and chicken amounts."

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Ready In:: 1hr 45mins
Ingredients:: 18
Serves:: 10-12

ingredients

1 lb fresh pork sausage links or 1 lb beef sausage links
1 lb andouille sausage, sliced
1 lb boneless skinless chicken breast, cubed
1 cup vegetable oil
1 cup all-purpose flour
1 large onion, finely chopped
3 celery ribs, finely chopped
1 green bell pepper, finely chopped
4 quarts chicken broth
2 teaspoons dried thyme
2 bay leaves
¹⁄₂ cup green onion, thinly sliced
1 lb shrimp, peeled
¹⁄₂ lb claw crabmeat
1 pint oyster
salt and Tabasco sauce, to taste
1 ¹⁄₂ tablespoons file powder (optional)
hot cooked rice

directions

Slice all the way thru casing of fresh sausage lengthwise from end to end and brown it in a large Dutch oven. Remove from pan. Set aside and let cool. Slice into 1 inch thick slices.
Brown andouille sausage slices in the fat remaining in the Dutch oven. Remove and add to fresh sausage slices.
Saute cubed chicken in the same pan until lightly browned. Remove and add to sausage slices.
Add oil to fat in pan and heat until shimmering. Stir in flour to make a roux. Cook, stirring constantly, until roux is a milk chocolate brown (10 to 15 minutes depending on how high the heat).
Add onion and cook, stirring constantly until the roux darkens to a bittersweet chocolate color (3 minutes). Add celery and bell pepper and cook until softened (5 minutes).
Add chicken broth, thyme and bay leaves to the roux and bring mixture to a boil.
Mix in the sausages and chicken and return mixture to a boil. Reduce to a simmer and cook uncovered until thickened and fragrant (45 minutes).
Add green onions along with the shellfish. Cook until shrimp are pink (5 minutes). Season with salt and Tabasco sauce.
Remove from heat and stir in file powder. Serve over rice.