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Sarasota's Shrimp, Chicken and Sausage Gumbo

Here's how you make Sarasota's Shrimp, Chicken and Sausage Gumbo
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  • Servings: 5
  • Prep: 15m
  • Cook: 30-35m
    • The following recipe serves 5 people.

Ingredients

The ingredients are:
  • 4-6 cups cooked white rice
  • Roux:
  • 1/2 cup all purpose flour
  • 9 tablespoons olive oil
  • Base:
  • 1/2 cup smoked ham, diced
  • 1/2 cup cooked chicken, diced
  • 3/4 lb shrimp, peeled and tails removed
  • 3/4 cup Andouille sausage, cut in half lengthwise and thin sliced
  • 1/2 cup green pepper, diced
  • 1/2 cup celery, diced
  • 1 cup onions, diced
  • 2 cups frozen okra (sliced), I get mine frozen already sliced
  • 3 tablespoons garlic, minced
  • 1 (15 ounce) can diced tomatoes, drained (but if a little of the liquid gets in ... that is ok)
  • 2 quarts chicken broth (low salt)
  • 1 tablespoon worcestershire sauce
  • 1/2 teaspoon hot sauce
  • 3 bay leaves
  • 2 teaspoons cajun seasoning (more to taste, remembering - Gumbo is NOT meant to be a spicy dish)
  • 1/3 teaspoon dried oregano
  • 1 teaspoon fresh thyme, minced
  • 1 tablespoon fresh basil, minced
  • 1 teaspoon olive oil
  • 3/4 teaspoon salt
  • Pepper to taste
  • Garnish:
  • 4 scallions, diced
  • Fresh thyme sprigs
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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!!

We hope you enjoy this recipe!

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