East Coast Shrimp Chicken and Sausage Gumbo
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6 Servings
 
East coast shrimp chicken and sausage gumbo is that soulful creole dish which is both comforting and filling, it's the perfect dish for a cold winters day.
Ingredients
  • 4 cups rotisserie chicken, shredded (keep carcass to be used for stock)
  • 2 cups shrimp, cleaned, peeled, and deveined (keep shells for stock)
  • 8 cups water, for stock or (use prepared chicken or vegetable stock)
  • 6 ounces Italian sausage, sliced
  • 1 onion, peeled and chopped
  • 2 stalks celery, chopped
  • 16 ounce can crushed tomatoes
  • 1 cup okra, fresh or frozen (optional)
  • 1 green pepper, de-seeded and chopped
  • 3 cloves garlic, minced
  • 2 bay leaves, dried
  • 2 tablespoons Old Bay seasoning
  • ¾ teaspoon cayenne
  • 1 teaspoon thyme, dried
  • 1 tablespoon gumbo filé
  • 2 tablespoons vegetable oil
Chicken/Seafood Stock
  • 1 Rotisserie chicken carcass
  • 2 cups shrimp shells
  • 1 stalk celery, largely chopped
  • 8 cups water
  • 2 teaspoons Old Bay Seasoning
  • ¾ teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 2 bay leaves
  • 1 teaspoon basil, dried
  • 1 teaspoon thyme, dried
Roux
  • 1 cup flour
  • 1 cup vegetable oil
Instructions
  1. First, chop the celery, green peppers, and onion. Set aside
  2. Debone the rotisserie chicken. Cutting the chicken into bite-size pieces. Refrigerate the chicken until needed.
Chicken/Seafood Stock
  1. Secondly, place the chicken carcass into a large stockpot. Chop a stalk of celery into large pieces and place them in the stockpot. Add 8 cups of water to the stockpot.
  2. Next, clean, peel, and devein the shrimp. Refrigerate the shrimp until needed. Add the shrimp peel, Old Bay Seasoning, cayenne pepper, garlic powder, 2 bay leaves, basil, and thyme to the stockpot.
  3. Bring stock to a boil then reduce the heat to low, place the lid on the stockpot and simmer for one hour. Finally, cool and strain the stock. Set aside.
Roux
  1. In the cast-iron skillet stir together flour and vegetable oil. Using a spatula stir the flour mixture constantly for 35 to 40 minutes until it is a dark brown roux (about the color of an old copper penny). Be careful do not let the roux burn. Set aside.
Prep
  1. In a large cast-iron skillet heat a small amount of vegetable oil. Fry the sausage slices on both sides until golden brown. Cook the sausage in batches. Remove them from the skillet and set them aside until later.
  2. In a Dutch oven or large pot use a small amount of vegetable oil to sautéd the chopped okra for six or seven minutes to cut down on the slime in the okra. Remove the okra and set aside.
  3. Add the celery, onions, and peppers sautéd for 8 to 10 minutes. Bring in the chopped garlic sauté for another three minutes until the vegetables are soft.
  4. Stir in the roux, okra (optional) and one cup of stock back to the vegetable mixture in the Dutch oven. Thoroughly stirring to prevent lumps. Add the remaining stock, crushed tomatoes, Old Bay Seasoning, cayenne pepper, thyme, basil, bay leaf, salt, and pepper. Stir well. Bring the mixture to a boil. Reduce the heat and allow the gumbo to simmer for about thirty minutes, stirring often.
  5. Add the cooked sausage and shredded chicken and, simmer for another 15 minutes.
  6. The shrimp can be added to the gumbo, along with the gumbo filé simmer for an additional 10 to 12 minutes, until the shrimp turn opaque.
  7. Taste and add additional seasoning if needed. Serve with cooked rice.
Recipe by The Crafty Boomer at https://www.thecraftyboomer.com/east-coast-shrimp-chicken-and-sausage-gumbo/