Nola Chicken And Shrimp Gumbo Recipe
Andouille Sausage / Dirty Rice
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Ingredients
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For the Gumbo
For the Dirty Rice
Method
For the Gumbo
- 1
Prepare the Sausage and Chicken
In the same pot, add the boneless chicken thighs and cook until browned on all sides, about 5 minutes. Remove chicken and set aside.
- 2
Make the Roux
In the same pot, add the flour and stir constantly for about 20-30 minutes until it turns a rich brown color, resembling chocolate.
- 3
- 4
Combine Ingredients
Stir in the diced tomatoes, chicken broth, bay leaves, thyme, cayenne pepper, salt, and black pepper. Add the sausage and chicken back to the pot.
- 5
Simmer
Bring the mixture to a boil, then reduce heat and let it simmer for 45 minutes, stirring occasionally.
- 6
Add Shrimp and Finish
Add the shrimp during the last 5 minutes of cooking. Remove bay leaves before serving. Garnish with sliced green onions and chopped parsley.
For the Dirty Rice
- 7
Cook the Ground Meat
In a separate pot, brown the ground beef or pork over medium heat until fully cooked. Drain excess fat and set aside.
- 8
- 9
Combine Rice and Broth
Stir in the long-grain rice, cooked meat, chicken broth, thyme, cayenne, salt, and black pepper. Bring to a boil.
- 10
Cook the Rice
Reduce the heat to low, cover, and let it simmer for 20 minutes or until the rice is cooked and the liquid is absorbed.
- 11
Fluff and Serve
Fluff the rice with a fork and serve warm alongside the gumbo.