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)