Page 1 of Roux the Day

MAIN COURSES

REMY’S CHICKEN, SHRIMP & SAUSAGE GUMBO

"GUMBO IS LIFE, CHER — EVERYTHING ELSE IS JUST SOUP!"

DURATION

2.5 hours

SERVING SIZE

8 people

INGREDIENTS

• 1 lb smoked sausage, sliced

• 1 lb tailless shrimp

• 2 lbs chicken thighs, bone-in

• 1 cup dark roux (flour + oil)

• 1 large onion, diced

• 3 celery stalks, chopped

• 1 green bell pepper, diced

• 5 garlic cloves, minced

• 6 cups chicken stock

• 1 Tbsp filé powder

• 2 bay leaves

• Cajun seasoning, salt & cayenne

• Cooked white rice

• Parsley & green onion garnish

METHOD

1. Make dark roux: stir flour and oil over medium heat ~45 min until chocolate-brown.

2. Add onion, celery, pepper. Cook 5 min stirring.

3. Add garlic; cook 1 min. Slowly whisk in stock.

4. Add chicken, sausage, bay leaves, generous seasoning. Bring to a simmer.

5. Simmer 1 hour. Remove chicken, shred, return to pot.

6. Off heat, stir in filé powder. Adjust seasoning boldly.

7. Serve over rice; garnish with parsley and green onion.