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Soup
Chicken, Sausage & Oyster Gumbo |
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This recipe was featured on
"You're the Chef" episode #412.
Buy this episode from WVIA.
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Yield: three quarts
Ingredients:
Step 1
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1/4 tsp. |
ground white pepper |
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1/2 tsp. |
cayenne pepper |
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1/2 tsp. |
ground black pepper |
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1 tsp. |
salt |
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1/4 tsp. |
onion powder |
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1/2 tsp. |
thyme leaves, dried |
Step 2
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1/2 c. |
salad oil |
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1/2 lb. |
boneless chicken breasts, cut into chunks |
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1/2 c. |
all-purpose flour |
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3/4 c. |
Spanish onions, medium diced |
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3/4 c. |
celery, medium diced |
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3/4 c. |
green pepper, medium diced |
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1 c. |
fresh okra, sliced |
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1 Tbsp. |
fresh garlic, chopped |
Step 3
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1/2 lb. |
hot sausage, preferably Andouille sausage |
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1 1/2 qt. |
water |
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3/4 c. |
button mushrooms, sliced |
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1 1/2 c. |
ripe or canned whole tomatoes diced |
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1 c. |
fresh okra, sliced |
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1/4 c. |
fresh parsley, chopped |
Step 4
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1/2 lb. |
shrimp, peeled, de-veined, split in half lengthwise |
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1 c. |
shucked oysters, with the liquid |
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1 bun. |
green onions, chopped fine |
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Step 1 procedure:
Mix the Step 1 ingredients together and reserve for Step 3.
Step 2 procedure:
Over high heat in a heavy bottom 1 gallon soup pot, caramelize the chicken in the oil. Remove the chicken, add the flour and cook over medium heat in the same pan until the flour has turned tan to light brown. Add the vegetables, cooking them over high heat until they are browned, scraping the bottom of the pan to avoid any burning.
Step 3 procedure:
Add the sausage and spice blend (from Step 1), cooking until the sausage is browned. Add the water, mushrooms, tomatoes, okra and parsley, simmering for 1/2 hour until the okra is soft.
Step 4 procedure:
Add the cooked chicken, seafood, and green onions, simmering until the seafood is just cooked. Serve over plain boiled rice.
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