Sarasota's Shrimp, Chicken and Sausage Gumbo

5
Servings
15m
Prep Time
30-35m
Cook Time
45m
Ready In


"Gumbo is basically a very easy dish. The hardest part is making the roux which isn't difficult, but does require patience. The rest is just dicing up the vegetables, but it is so worth it. Andouille sausage is really what you need for this dish and is available at pretty much any grocery store. Make the effort to get this if possible. The rest are very basic ingredients. The smoked ham, I get right from the Grocery Deli. Note: if you can't find andouille, a spicy smoked sausage will work, it has a different flavor, but it should be fine. And okra, I get mine frozen, it is optional, but it does offer a good flavor to the dish. Great served with a side of corn bread."

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (789.5 g)
  • Calories 1159.6
  • Total Fat - 49.6 g
  • Saturated Fat - 8.4 g
  • Cholesterol - 82 mg
  • Sodium - 3392.6 mg
  • Total Carbohydrate - 119.7 g
  • Dietary Fiber - 11 g
  • Sugars - 4.9 g
  • Protein - 58 g
  • Calcium - 201.3 mg
  • Iron - 9.6 mg
  • Vitamin C - 44.6 mg
  • Thiamin - 0.7 mg

Step 1

Roux ... In a small heavy pot, add 6 tablespoons of olive oil and bring to medium heat. Add the flour and whisk, stirring constantly for 10-12 minutes until the color is a dark caramel color. The secrete to a good roux: Continuing to stir is important and having the temperature at medium so the sauce does NOT come to a boil, and be PATIENT. Once it is a dark caramel color remove from the heat and set off to the side. You want it the color of a caramel candy. The perfect roux.

Step 2

Meat Base ... In a large 4 quart pot, add the andouille sausage along with 1 teaspoon of olive oil. Saute until lightly golden brown. Remove from the pot to a plate lined with a paper towel to drain. Leave the drippings from the sausage in the pan and add the green peppers, celery and onions and cook 3-4 minutes until tender. Add in the garlic and cook another 2-3 minutes.

Step 3

Sauce ... Add the roux to the vegetables and whisk well. Then slowly add in the broth, tomatoes, worcestershire, tobasco, okra and all the seasoning (except the fresh thyme and basil). Stir and bring to a light boil; reduce to a simmer and cook approximately 15 minutes.

Step 4

Finish ... Add in the cooked sausage, chicken, ham and shrimp and cook an additional 5-7 minutes, just until the shrimp begin to turn pink and everything is heated through. Remove the bay leaves before serving.

Step 5

Serve ... Over cooked white rice in a big bowl so you can enjoy the sauce. Garnish with scallions and fresh thyme sprigs. And make sure to have cornbread to soak up all the sauce. ENJOY!!

Tips & Variations


No special items needed.

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