Chicken Sausage Shrimp Gumbo

Roux:
1 cup Lou-Ana Cooking Oil
2 cups Gold Medal All-Purpose Flour
2 chopped onions

Heat the oil until hot, then add the flour. Stir constantly until dark brown. Remove from heat, then add the chopped onions. Just set aside until ready to use.

Gumbo:
8 cups of cold water
2 cut-up chickens
2 lb diced Cajun Boy Hot smoked sausage
2 lb cleaned deveined shrimp
2 onions, chopped
1 chopped bell pepper
2-1/2 tbs Morton Salt
2 tsp Konriko hot and spicy creole seasoning
2 tbs Tony Chachere's creole seasoning
2 tbs Zatarain's cayenne pepper
Cooked Konriko long grain rice

Bring the water to a boil. Add the chopped onions and bell peppers. Let it boil for 10 minutes. Add the roux, let it boil until the roux dissolves. Season chickens to taste. Then add the chickens, sausage, shrimp, and the rest of the ingredients. Let the gumbo cook on medium heat for about 1 hour. Serve with cooked Konriko Long Grain Rice.


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Cajun Country -- New Iberia, Louisiana