Gumbo Recipe Inspired by a New Orleans’s Legend!

Braised, Chicken

Source:

Ingredients

For the Creole Seasoning:

3 tablespoons Smoked Paprika

2 tablespoons Garlic Powder

2 tablespoons Onion Powder

1 teaspoon Cayenne Pepper

2 tablespoons dried Leaf Oregano

2 tablespoons dried Thyme

2 tablespoons dried Sage

2 tablespoons Salt

2 tablespoons Black Pepper

For the Gumbo:

3 approx. cups All Purpose Flour

5 tablespoons Creole Seasoning (See recipe below or you can purchase this from Chef Jean-Pierre)

1 Chicken cut up into 8 pieces, 2 legs, 2 tights, 2 breasts cut in half

½ cup Clarified Butter

¾ cup Flour

1 large Onion diced (about 2 cups)

1 Green Bell Pepper diced

2 cups of Celery diced

4 cups Chicken Stock

4 cloves Garlic finely chopped

¼ teaspoon Cayenne Pepper (optional)

1 dash Louisiana Hot Sauce (optional)

1 pound mixed smoked or cured Sausages, such as Andouille and Kielbasa, sliced 1/4 inch thick

¾ pound Large Shrimp cut in half lengthwise

1 teaspoon Gumbo File Powder (grounded Sassafras leaves)

2 tablespoons Parsley chopped

Directions

Make the Creole Seasoning:

In a mixing bowl mix all ingredients together.

Make the Gumbo:

In a mixing bowl, mix the flour and 3 tablespoons of seasoning and dredge each chicken piece. In a large frying pan or an enamel cast iron pot, heat the clarified butter, and then add the chicken and sauté until golden brown. Remove the chicken from the pot and reserve.

In the same pot, scrape the burnt bits into the bottom of the pot and mix well with the butter. Add the flour and mix well to make the roux. At medium heat, keep cooking the roux to a dark chocolate color this could take 30 to 40 minutes depending on your heat source.

Add the onion, bell pepper, and celery, cook for a couple of minutes and add the stock, garlic, and cayenne and cook for 5 to 7 minutes. Add the chicken and the remaining 2 tablespoons of Creole seasoning and adjust the seasoning with salt and pepper. Cook for another 15 minutes. Add the sausage cook for another 3 minutes and add the sausages and cook another 5 minutes.

Add the shrimp, scallion, and Gumbo file, 2 tablespoons chopped parsley, and cook for a few more minutes just enough to make sure the shrimp are cooked through.