Creole-Style Shrimp, Chicken and Sausage Gumbo

Serves

Ingredients

1 ½ pounds small shrimp (51 to 60 per pound), shells removed and reserved

4 ½ cups water

1 cup bottled clam juice

3 ½ cups ice water

1 ½ pounds chicken thighs, cut into 1” peices

1 cup vegetable oil, divided

½ cup all-purpose flour, preferably bleached

2 medium onions, chopped fine

1 medium red bell pepper, cored, seeded, and chopped fine

1 medium celery rib, chopped fine

6 medium garlic cloves, minced or pressed through a garlic press

2 cups frozen cut okra

1 teaspoon dried thyme

1 teaspoon salt

¼ teaspoon cayenne pepper

2 bay leaves

1 pound smoked sausage, such as andouille or kielbasa, sliced into ½ -inch

½ cup minced fresh parsley leaves

4 medium scallions, white and green parts, sliced thin

Ground black pepper

Directions

  1. Bring the reserved shrimp shells and the 4 ½ cups water to a boil in a stockpot or large saucepan over medium-high heat. Reduce the heat to medium-low and simmer for 20 minutes. Strain the stock into a container and stir in the clam juice and ice water (you should have about 2 quarts of tepid stock, 100 to 110 degrees). Set the stock aside and discarded the shells.
  2. Heat the oil in a Dutch oven or large, heavy-bottomed saucepan over medium-high heat, add chicken pieces and sear, remove chicken from pan. Add reserved oil into dutch oven without cleaning and heat Reduce the heat to medium and gradually stir in the flour with a wooden spatula or spoon, working on any lumps that form. Continue stirring constantly, reaching into the corners of the pan, until the mixture has a toasty aroma and is deep reddish brown, about the color of an old copper penny or between the colors of milk chocolate and dark chocolate, about 20 minutes. (The roux will thin as it cooks; if it begins to smoke, remove the pan from the heat and stir and the roux constantly to cool slightly.)
  3. Add the onions, bell pepper, celery, garlic, okra, thyme, salt and cayenne to the roux and cook, stirring frequently, until the vegetables soften, 8 to 10 minutes. Add 1 quart of the reserved stock in a slow, steady stream while stirring vigorously. Stir in the remaining stock. Increase the heat to high and bring to a boil. Reduce the heat to medium-low, skim the foam from the surface, add the bay leaves, and simmer, uncovered, skimming any foam that rises to the surface, for about 30 minutes. (The mixture can be covered and set aside for several hours. Reheat when ready to proceed.)
  4. Stir in the sausage and chicken and continue simmering to blend the flavors, about 30 minutes. Stir in the shrimp and simmer until cooked through, about 5 minutes. Off the heat, stir in the parsley and scallions and adjust the seasonings with salt, black pepper, and cayenne to taste. Serve immediately.

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