Chicken And Seafood Gumbo
Serves: 3
Amos O'Hara
1 January 1970
Based on User reviews:
54
Spice
58
Sweetness
47
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Vegetable Oil3 stalks
Celery (diced)1 medium
Onion (finely diced)2 tbsps
Bourbon6 cups
Chicken Broth (lower-sodium)2 cups
Okra (sliced)1 tbsp
Hot Sauce (recipe follows)1.5 tsps
Salt1 tsp
Pepper1 cup
Apple Cider Vinegar2 cloves
Garlic1 tsp
Sugar2 cups
Grain Rice (long-)4 cups
Chicken StockDirections:
1
Combine the oil and the flour in a heavy stockpot or Dutch oven over medium heat
2
With a wooden spoon stir the mixture slowly and constantly
3
After about 5 minutes the mixture will begin to foam
4
Keep stirring
5
As the roux cooks, the color will darken and the flour will have a nice nutty aroma
6
It should take about 15 minutes to fully develop a nice dark brown roux
7
When the roux is ready add the celery, onions and peppers (the Trinity) and cook for about 10 to 15 minutes
8
Once the vegetables have softened, add the bourbon and stir for 2 minutes, add chicken broth a little at a time to make sure the roux mixes well and is incorporated
9
Add the remaining ingredients, diced tomatoes, chicken, okra, bay leaves, Hot Sauce and season with salt and pepper
10
Bring to a boil then lower heat and simmer uncovered for 1 1/2 hours, skimming off any fat that rises to the surface and stirring occasionally
11
In the last 7 minutes, add the shrimp and cook until no longer pink
12
At the very last minute add the fresh cilantro
13
Season with more salt and pepper, if necessary
14
Remove bay leaves and serve with rice and crusty flat bread
15
Roughly chop the chiles and jalepenos discarding the seeds
16
Add to a food processor, along with the tomatoes, apple cider vinegar, garlic, sugar and salt
17
Process until desired consistency
18
If it's too dry add a little water
19
Pour mixture into a small saucepan and simmer for about 10 minutes
20
At this point you can strain it for a loose hot sauce or leave it as it is for a chunky hot sauce
21
Season with more salt, if necessary
22
In a medium covered saucepan bring salted water to a boil
23
Add the rice, cover and lower the heat
24
Cook for 20 minutes until water is absorbed