This dish is not for the faint of heart or those who are counting calories. If you try to make this low fat you will strip away the rich authentic flavors of a true gumbo.
Chicken, Shrimp & Sausage Gumbo
Stock:
1 whole organic chicken (wheat/gluten free)
2 stalks of celery 2 carrots 1 whole bulb of garlic
1 onion
Clean out the chicken cavity and rinse the entire chicken really well. Then add the chicken into a large stockpot and cover with water. Into the stockpot with the chicken and water add the 2 stalks celery, 2 carrots, an entire bulb of garlic cut in half, and an onion quartered. bring to a boil for 2 hours, this will create the chicken stock. Keep adding enough water to create 4 quarts of stock.
Once the chicken is cooked, remove from heat and take out the chicken and set aside to de-bone later. Drain stock from the vegetables and discard these vegetables, leaving only the stock in the pot.
Gumbo:
1 lb. Bacon (cooked and crumbled)
1 cup olive oil or bacon fat (I use all of the bacon fat from frying the bacon for an authentic taste)
3⁄4 cup brown rice flour 2 Tbsp tapioca flour 1 Tbsp arrowroot flour
2 tsp Creole Seasoning 1 tsp dried thyme 3 Tbsp olive oil
2 large onions chopped finely
2 bell peppers chopped finely
4 stalks celery chopped finely
4-6 cloves of garlic minced
1 lb Andouille sausage (wheat/gluten free)
2 bay leaves salt & pepper to taste
1 lb jumbo shrimp
5-6 cups pre-cooked jasmine rice
1⁄2 cup chopped green onions
Tabasco to taste
The trick to making good gumbo is in creating the roux. In a large skillet add the olive oil or bacon fat, brown rice flour, tapioca flour, and arrowroot flour. Slowly cook the roux over medium heat stirring constantly with a metal whisk until the roux turns a caramel color. You want your roux to darken yet not burn so take your time. Then turn off the heat and set aside. Note: the lighter your roux the thicker your soup.
Add the roux to the stock and stir well to ensure there are no lumps. Then add the creole seasoning and thyme to the pot.
In a large skillet heat 3 tbsp of olive oil over medium heat and sauté the onions, bell peppers, celery, and garlic.
Once the vegetables are tender turn off the heat and add to the stock.
Then a large skillet cook the wheat-free sausage and then add this into the stock.
De-bone the chicken and dice then add into the stock.
Lastly, add the bay leaves and salt and pepper to taste and bring to a boil and simmer for at least 1 hour.
Toss in the shrimp to cook for the last 15 minutes.
Serve in bowls over rice topped with green onions and tabasco. Serves 5-6
Creole Seasoning
2 & 1⁄2 Tbsp paprika 2 Tbsp sea salt 2 Tbsp garlic powder
2 tsp black pepper
1 Tbsp onion powder
3 tsp cayenne 1 Tbsp oregano 1 Tbsp basil
Mix all of the above ingredients and store in an air-tight container and use as needed.