Gumbo

FREE RECIPE PREVIEW

Ingredients — preview

• 1/2 pound shrimp 51/60, shelled, and deveined, shells and meat reserved
• 1/2 pound andouille sausage sliced 1/4 inch thick
• 2 each chicken thighs
• 2 1/2 quarts chicken stock
• 1/2 cup vegetable oil
• 1/2 cup flour
• 1 medium onion chopped fine
• 1 each green pepper chopped fine
• 1 each red bell pepper chopped fine
• 1 rib celery chopped fine
• 4 cloves cloves garlic minced

Preparation — preview

1. Heat oil and flour in a dutch oven or large heavy bottom sauce pot.
2. Continue stirring constantly, reaching into corners of pan, until 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 from heat and stir constantly to cool slightly.)
3. Add onion, bell pepper, celery, garlic, thyme, salt, and cayenne; cook, stirring frequently, until vegetables soften, 8 to 10 minutes.
4. Add stock in slow, steady stream, whisking to work out lumps from roux.