Chicken, Shrimp & Andouille Gumbo
Ingredients:
1 pound, diced - Boneless & skinless chicken Thighs
1 pound, diced - Andouille Sausage
1 pound, diced - Shrimp
2 Cups - Vegetable Oil
2 1/2 Cups - All-purpose flour
3 Cups, diced - Onions
2 Cups, diced - Celery
2 Cups, diced - Green bell pepper
1 Cups, diced - Red bell pepper
1 diced - Jalapeno pepper
3 cloves, minced - Garlic
5 green onions chopped
1 Tablespoon - Tomato paste
1 Gallon - Chicken Stock
1 Quart, sliced - Okra
2 Tablespoons - File Power (cajun- don't add directly to the soup - mix with water or soup first)
1 Tablespoon - Fresh thyme
Lemon Juice to taste
Salt & pepper to taste
Cayenne pepper to taste
Fresh parsley or celery leaves (can tempura them for garnish) - chopped for garnish
Green Onions - chopped for garnish
Yield 1.5 Gallons
Recipe from Tommy Kaszubowski - Chandlers (CTAC cooking class)