Cooking With Rania: Chicken, Shrimp And Sausage Gumbo
It's cold outside, so this week Rania Harris is stopping by the Pittsburgh Today Live kitchen with a soup recipe sure to warm you up!
Chicken, Shrimp and Sausage Gumbo
Seasoning mix:
- 1 tablespoon dried parsley flakes
- 2 teaspoons each: salt and paprika
- 1 ½ teaspoons each: dried thyme / garlic powder / black pepper
- 1 teaspoon dry mustard
- ¾ teaspoon each: white pepper / ground cumin / onion powder
Ingredients:
- 1 - 3 ½ pound chicken - cut into 8 pieces (remove any visible fat)
- ½ cup vegetable oil
- 1 pound Andouille sausage - cut diagonally into 2-inch pieces
- ¾ cup all-purpose flour
- 3 cups chopped onions
- 2 cups chopped green bell peppers
- 1 cup chopped celery
- ½ cup chopped Italian parsley
- 4 bay leaves
- 1 quart each: Seafood and Chicken stock
- 1 pound peeled shrimp
Directions:
Combine the seasoning mix ingredients in a small bowl. Sprinkle the chicken pieces with 1 tablespoon of the mix and rub it in well with your hands. Heat the oil in a heavy skillet over high heat. Add the chicken (skin side down) and sauté just until golden brown on both sides . Cook the thighs longest. Remove to a plate. Add the sausage to skillet and cook until browned on both sides. Remove to a plate.
Pour ¾ cup fat from skillet into measuring cup and discard the rest. Place the skillet over high heat for 30 seconds. Add the reserved fat and heat 1 minute. Add the flour, ¼ cup at a time and whisk until mixture has become light chocolate-colored roux. Quickly add 2 cups of the onions, 1 cup of the peppers and the celery. Add 2 tablespoons of the seasoning mix, the parsley, and bay leaves. Cook stirring, until the roux is thick and dark chocolate-colored, about 3-4 minutes. Bring the seafood and chicken stocks to a boil in a heavy 8 quart pot over high heat. When stock is boiling, add the roux in 2 installments, whisking until roux has dissolved into the stock. Bring the mixture back to a boil, whisking often to ensure that the flour doesn't separate or burn, about 10 minutes. Scrape the bottom of the pot often to be sure that the flour isn't sticking. Add the browned chicken and sausage, the remaining seasoning mix and the remaining 1 cup each onions and bell peppers. Stir well, cover, and bring to a boil. Reduce the heat to low and simmer until the chicken is tender, about 45 minutes. Remove from heat, stir in the shrimp, cover and let it sit for 10 minutes. Serve in bowls over rice.
Serves: 10 - 12
Part 1:
Part 2:
