In a medium skillet, brown the sausage over medium
heat. Remove from pan, and drain on paper towels
to remove some of the fat. Discard fat in pan.
In a large skillet, heat vegetable oil over high
heat. Brown chicken pieces in hot oil. Turn
frequently until golden brown on all sides.
Transfer chicken to a dish, leaving oil in pan.
Set chicken aside, but keep warm.
Make a roux by whisking flour into the hot
vegetable oil. Turn heat down to low. Continue
cooking flour and oil mixture, stirring
constantly, until it reaches a dark brown color.
This may take 30 to 45 minutes; the darker the
roux, the better the final gumbo.
When the roux is a dark brown color, quickly add
the sausage, onion, green onion tops, green
pepper, parsley, and garlic. Cook over low heat
until the vegetables are wilted, about 10 minutes,
stirring constantly.
Stir in 2 cups water and spices, except file powder. Add chicken parts. Add rest of
the water slowly. Bring mixture to a boil, and reduce heat. Simmer
for about 45 minutes, until chicken is done and tender.
Remove chicken pieces, and add meat back pan. Add shrimp to
gumbo; cook for about 8 to 10 minutes more. Remove bay leaves.
Taste, and adjust seasoning. Serve gumbo in deep bowls over rice. Sprinkle
file powder over individual servings, and stir in.
Originally Submitted
6/5/2010
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