Gumbo

Serves 1
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Directions

  1. 1Serve piping hot with rice.
  2. 2Garnish with chopped parsley.
  3. 3Season chicken thighs with salt.
  4. 4Season chicken thighs with pepper.
  5. 5Sear the seasoned chicken thighs on high heat until the skin turns crispy and golden.
  6. 6Set the chicken aside.
  7. 7In the same pan, add about 1/2 cup oil.
  8. 8Add 1/2 cup flour to make a roux.
  9. 9Cook the roux over low heat until it turns into a dark amber color.
  10. 10Peel one large onion.
  11. 11Dice the onion.
  12. 12Prepare the celery.
  13. 13Dice the celery.
  14. 14Add the diced onions and celery to the roux.
  15. 15Prepare the bell pepper by cutting it.
  16. 16Dice the bell pepper.
  17. 17Add the diced bell pepper to the roux and saute until onions are translucent.
  18. 18Place garlic cloves in a manual food processor.
  19. 19Mince the garlic.
  20. 20Add the minced garlic to the pot.
  21. 21Open a bottle of beer.
  22. 22Add the beer and cook off until alcohol evaporates.
  23. 23Season raw prawns with a seasoning blend.
  24. 24Peel and devein the prawns.
  25. 25Boil the shrimp shells.
  26. 26Add water to the shrimp shells to make shrimp stock.
  27. 27Cover and cook the shrimp stock.
  28. 28Add a whole chicken to a pot.
  29. 29Add sliced onions, carrots, and celery to the chicken to make chicken stock.
  30. 30Add bay leaves, thyme, and garlic to the pot for chicken stock.
  31. 31Add water to cover the chicken and vegetables for stock.
  32. 32Strain the cooked chicken stock.
  33. 33Add the prepared shrimp stock and chicken stock to the roux mixture and cook for 30 minutes until the sauce thickens.
  34. 34Slice the Andouille sausage.
  35. 35Add the cooked chicken along with the sliced sausages back into the pot.
  36. 36Season with Creole seasoning.
  37. 37Add the peeled and deveined shrimp.
  38. 38Stir everything together and cook for another 10 minutes.
  39. 39Cover and let the gumbo simmer.

Ingredients

  • 5 pcs chicken thigh fillet, skin on
  • 1 kg fresh prawns
  • 3 pcs Andouille sausage
  • 1 large onion
  • 1 bell pepper
  • 4 stalks celery
  • 8 cloves garlic
  • 5 dried Bay leaves
  • 1 sprig Thyme
  • Vegetable oil
  • Flour
  • Cajun/creole seasoning
  • 1 bottle Beer
  • 4 cups chicken stock
  • 4 cups shrimp stock
  • Salt
  • Pepper

Equipment

bowlladletongspanpotwhiskknifechopping boardmanual food processorstrainer