SMOKED SAUSAGE, CHICKEN AND SHRIMP GUMBO
A yummy one-pot meal. From The Dutch Oven Cookbook.
1 lb chicken breast, cut into 1″-cubes (see Note regarding rotisserie
¼ c olive oil
2½ c chopped yellow onion
4 cloves garlic, peeled and chopped
1 c chopped green bell pepper
1 c chopped red bell pepper
1T Hungarian paprika
½ c + 1 T butter, cut into pieces, (1 tablespoon for sautéing prawns)
½ c all-purpose flour
1 28-oz can diced tomatoes
2½ c chicken broth
1 T Old Bay seasoning
1 T chili powder
¾ t cayenne
1 lb smoked andouille sausage, cut into ½-inch pieces
8 oz large prawns, peeled and deveined
4 c steamed jasmine rice
chopped green onion, for garnish
chopped parsley, for garnish
gumbo file powder, for garnish
hot pepper sauce, as desired
Heat the olive oil in a 5½-quart Dutch oven over medium heat. Brown chicken pieces on both side. Remove chicken from the pan into a bowl. Add the onion, garlic, peppers and paprika to the pan and cook for several minutes. Remove and reserve in a bowl with the chicken.
Scrape up any brown particles, and turn down the heat to medium-low. Melt the butter pieces in the Dutch oven. Blend in the flour whisking to create a roux. Stirring continuously with a whisk or heat-proof spatula, cook the roux until it is the color of peanut butter. Stir in the cooked onions, peppers and garlic. Add the tomatoes with their juice and the chicken broth. Stir until the mixture thickens.
Add the Old Bay seasoning, cayenne, sausage, vegetables and, if using rotisserie chicken add here. Simmer uncovered over low heat for 15 minutes. Add the prawns just before serving and cook until they turn pink, about 2 minutes (do not overcook).
Serve with jasmine rice and sprinkle with green onion, parsley and a dash of file
powder. Provide hot pepper sauce at the table for those who want it.
Yield: 8 servings
Note: For rotisserie chicken, remove the skin and bones from the chicken. Cut the meat into 1-inch pieces and add with the tomatoes and broth.