Gumbo

I made this for Mardi Gras.  My family loved it.  It is spicy; but, spiciness can be moderated on preference and how much Cayenne pepper you add.  I started with a base from this recipe from a really fun recipe blog that has Disney themed recipes.  I figured if it was close the the Blue Bayou recipe at Disneyland my kids would enjoy it and it is worth a try.  I did alter some things in the recipe and so I will change the recipe below so I can remember for future dinner making fun.  On the Disney blog she found precooked andouille sausage at Target.  I found mine uncooked at the meat counter at my local Harmons.  I browned it in my cast iron and then sliced it and finished cooking it in my oven while I cooked the chicken breast in the pot I made the Gumbo in.  After adding the sausage and chicken to the pot I used the pan I cooked the sausage in to cooked my raw shrimp in that pot seasoned with olive oil, salt, and pepper and let it soak in the flavors from the sausage.  Make sure not to overcook.  I hope these tips help.  Enjoy!

*serves 8

Ingredients:

1/4 cup olive oil
1/4 cup all-purpose flour
1 cup chopped celery
1 cup diced onions
2 quarts low sodium chicken broth
  1 1/2 tablespoons salt or to taste
1/4 teaspoon ground pepper
1/4 teaspoon cayenne (you can increase this amount if you prefer it spicier)

1 tablespoon garlic powder

1 tsp Tony Chacheres Original Creole Seasoning
1 cup sliced carrots

1 cup diced canned tomatoes
12 ounces frozen cut okra (can also substitute with fresh okra)

1 cooked chicken breast, diced seasoned with Tony Chacheres Original Creole Seasoning 

 2-3 cups pre-cooked Andouille sausage, sliced (if you have to cook this like I did season with Tony Chacheres Original Creole Seasoning)

1 lb cooked Shrimp, large, cut into large pieces 

2 cups cooked brown rice (cook according to package directions)

Directions:

Heat olive oil. Add flour and stir constantly to create a roux. When the roux is a caramel-color, add in celery and onions and cook for 5-7 minutes. Pour in chicken broth. Mix in the salt, pepper, garlic, Creole seasoning, and cayenne. Let simmer 5 minutes. Now add in the tomatoes, carrots, okra, cooked chicken and sausage. Reduce heat to medium-low and cook 45 minutes.  Add shrimp and cook for 15 minutes longer.


While the gumbo is simmering, prepare 2 cups of cooked rice according to package directions. Set aside.

When the gumbo is done, spoon prepared rice in the bottom of your serving bowls. Now ladle the hot gumbo on top.