Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

A great gem from !

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Please Fave the Original Submission here. - https://www.furaffinity.net/view/15435551/

Though this pic is actually from here - http://www.furaffinity.net/view/15435368/

Recipe by peachexx and mm mm good !

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This is Chicken and Sausage Gumbo. I made it for dinner for my family. I modified the original recipe which used shrimp instead of chicken. My mom didn't want to buy shrimp, so we settled on chicken. The recipe I used was written by Alton Brown.

Shrimp Gumbo

4 oz Veg. oil
4 oz flour
1 1/2 Shrimp (whole, head on)
2 qt water
1 c onion (diced)
1/2 c celery (diced)
1/2 c green bell pepper (diced)
2 tbs garlic (mince)
1/2 c tomato (peeled, seeded, and chopped)
1 tbs salt
1/2 tsp black pepper
1 tsp thyme (chopped)
1/4 tsp cayenne pepper
2 bay leaves
1/2 lbs andouille sausage
1 tbs File powder*

1. Heat oven to 350.

2. Put oil and flour in a dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and back for 1 1/2 hours, whisk 2 or 3 times.

3. While the roux is baking, de-head, peel, and devein the shrimp. Put the shrimp in a bowl and refrigerate. Put the heads and shells in a saucepan along with the 2 quarts of water, set over high heat, and bring to a boil. Decrease the heat to low and simmer for 1 hour, or until the liquid has reduced to 1 quart. Remove from the heat and strain the liquid into a container, discard solids.

4. Once the roux is done (it will be a brick red-brown), carefully remove the pot from the oven and set it over medium-high heat. Gently add the onion, celery, bell pepper, and garlic and cook, moving constantly, for 7-8 minutes until the onion begins to turn translucent.

5. Add the tomato, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine. Gradually add the shrimp broth while whisking continuously. Decrease the meat to love, cover, and cook for 35 minutes.

6. Turn off the heat, add the shrimp and sausage, and stir to combine. Add the file powder while stirring constantly.

7. Cover and rest for 10 minutes before serving. Serve with white rice.

* From Chris: File' powder: http://en.wikipedia.org/wiki/Fil%C3%A9_powder


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Also from Chris: The roux is the -most- important part of the gumbo. You MUST keep an eye on it while it cooks and it should cook down to a light or medium golden tan at the most. If you burn it, you'll have to start all over again!