Last Tuesday was Mardi Gras, so I was thinking about New Orleans, and thinking about New Orleans usually has me thinking of food, so here is an updated version of my Gumbo, this time adding shrimp/prawns as well. Super delicious, not overly spicy (that sort of depends on your andouille sausage) and makes a whole lot so be prepared for leftovers (freezes well as well).
Ingredients
1 cup all-purpose flour
1 tablespoon vegetable oil
1 onion, chopped fine
1 green bell pepper, chopped fine
2 celery ribs, chopped fine
1 tablespoon minced fresh thyme
3 garlic cloves, minced
1 teaspoon paprika
2 bay leaves
1/2 teaspoon cayenne pepper
Salt and pepper
4 cups chicken broth, room temperature
2 pounds boneless, skinless chicken thighs, trimmed
8 ounces andouille sausage, halved and sliced 1/4 inch thick
1 pound jumbo shrimp, shells and tails removed and deveined
6 scallions, sliced thin
1 teaspoon distilled white vinegar
Serve with: rice and hot sauce
Directions
Heat oven to 425F. Place flour in 12-inch skillet and bake, stirring occasionally, until color of ground cinnamon, 40 to 55 minutes. As flour approaches desired color, it will take on very nutty aroma that will smell faintly of burnt popcorn, and it will need to be stirred more frequently. Transfer flour to medium bowl and let cool.
Heat oil in Dutch oven over medium heat until shimmering. Add onion, bell pepper, and celery and cook, stirring frequently, until softened, 5 to 7 minutes. Stir in thyme, garlic, paprika, bay leaves, cayenne, 1/4 teaspoon salt, and 1/4 teaspoon pepper and cook until fragrant, about 1 minute. Stir in 2 cups broth.
Add chicken in single layer. Note that the chicken will not be completely submerged in liquid. Bring to simmer. Reduce heat to medium-low, cover, and simmer until chicken is fork-tender, 15 to 17 minutes. Transfer chicken to plate.
Slowly whisk remaining 2 room temperature cups broth in small increments into toasted flour until thick, smooth, batter-like paste forms. Increase heat of dutch oven to medium and slowly whisk paste into gumbo, making sure each addition is incorporated before adding next. Stir in andouille. Simmer, uncovered, until gumbo thickens slightly, 20 to 25 minutes. With 10 minutes to go, add the shrimp (these do not take very long to cook at all, and you don’t want to overcook them as they become rubbery.)
Meanwhile, once cool enough to handle, shred chicken into bite-size pieces. Stir chicken and scallions into gumbo. Remove pot from heat, stir in vinegar, and season with salt to taste. Discard bay leaves. Serve with rice and if you like a kick, adding hot sauce separately.
