evansde77/Gumbo.txt

## Gumbo.txt
Gumbo


Ingredients:

6 Cajun style andouille sausages or smoked sausage or mix
4 boneless skinless chicken thighs
1 lb raw shrimp, peeled, deveined, chopped
1 cups flour
1/2 cup peanut oil
1/2 cup canola oil
2 onions
2 green bell peppers
4 sticks celery
6 cloves garlic
2 cups diced okra
4 fresh bay leaves
2 tbsp fresh thyme
2 tbsp fresh oregano
1 small bunch flat leaf parsley
2 tsp dried basil
2 tbsp Sweet paprika
1 tbsp Cayenne pepper
2 tsp allspice
1 tbsp garlic powder
1 tbsp onion powder
2 tbsp Old Bay seasoning
3+ tbsp Cajun seasoning
Cajun hot sauce
1.5 L chicken stock
Salt & pepper

Preheat the oven to 350, whisk oil and flour together well and put in cast iron skillet and pop in the oven. Whisk every 20-30 mins for approx 2 hours to get a peanut butter roux.

While this is cooking do your prep.

Chop the onion, pepper, celery and garlic into a fine dice and put in the fridge. Chop the fresh herbs and set aside.
Slice the sausages into rounds. Chop the chicken thighs into a rough 1” dice, toss with a few tablespoons of hot sauce and Cajun seasoning and let marinade for an hour.

In a skillet, brown the sausage, and then the chicken in batches and then set aside along with any cooking juices.

Transfer the roux to a large 7 quart Dutch oven and bring up to a sizzle, keep storing it. Have the cold diced vegetables on hand. Once you get up to temp, reduce the heat and add the veg. Stir vigorously, it will sizzle a lot.
Start adding stock and stirring it in, the mixture will seize pretty quickly at first, keep adding stock and beating it around to get it smooth. Start with just 1L of stock and then add some extra to get to the consistency you want plus a little extra to reduce off during cooking.
Add the chicken and sausage, and start seasoning.
Keep adding stock until you get to the consistency you want, if needed, like a nice thick soup or stew. Stir in the herbs, bring to a good simmer.
Add the chopped shrimp and simmer for 20-30 minutes until everything is cooked through. (If you use whole shrimp, add them towards the end, so they don’t over cook.)
Taste and adjust seasoning as needed.
	Gumbo


	Ingredients:

	6 Cajun style andouille sausages or smoked sausage or mix
	4 boneless skinless chicken thighs
	1 lb raw shrimp, peeled, deveined, chopped
	1 cups flour
	1/2 cup peanut oil
	1/2 cup canola oil
	2 onions
	2 green bell peppers
	4 sticks celery
	6 cloves garlic
	2 cups diced okra
	4 fresh bay leaves
	2 tbsp fresh thyme
	2 tbsp fresh oregano
	1 small bunch flat leaf parsley
	2 tsp dried basil
	2 tbsp Sweet paprika
	1 tbsp Cayenne pepper
	2 tsp allspice
	1 tbsp garlic powder
	1 tbsp onion powder
	2 tbsp Old Bay seasoning
	3+ tbsp Cajun seasoning
	Cajun hot sauce
	1.5 L chicken stock
	Salt & pepper

	Preheat the oven to 350, whisk oil and flour together well and put in cast iron skillet and pop in the oven. Whisk every 20-30 mins for approx 2 hours to get a peanut butter roux.

	While this is cooking do your prep.

	Chop the onion, pepper, celery and garlic into a fine dice and put in the fridge. Chop the fresh herbs and set aside.
	Slice the sausages into rounds. Chop the chicken thighs into a rough 1” dice, toss with a few tablespoons of hot sauce and Cajun seasoning and let marinade for an hour.

	In a skillet, brown the sausage, and then the chicken in batches and then set aside along with any cooking juices.

	Transfer the roux to a large 7 quart Dutch oven and bring up to a sizzle, keep storing it. Have the cold diced vegetables on hand. Once you get up to temp, reduce the heat and add the veg. Stir vigorously, it will sizzle a lot.
	Start adding stock and stirring it in, the mixture will seize pretty quickly at first, keep adding stock and beating it around to get it smooth. Start with just 1L of stock and then add some extra to get to the consistency you want plus a little extra to reduce off during cooking.
	Add the chicken and sausage, and start seasoning.
	Keep adding stock until you get to the consistency you want, if needed, like a nice thick soup or stew. Stir in the herbs, bring to a good simmer.
	Add the chopped shrimp and simmer for 20-30 minutes until everything is cooked through. (If you use whole shrimp, add them towards the end, so they don’t over cook.)
	Taste and adjust seasoning as needed.