Need a dairy free main course? Chicken, Shrimp and Andouille Gumbo could be an awesome recipe to try. This recipe serves 12. One serving contains 659 calories, 50g of protein, and 43g of fat. If you have andouille sausage, tomato paste, cayenne pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
1
In a large, heavy stockpot, heat 1 tablespoon of the vegetable oil.
Ingredients you will need
Vegetable Oil
Equipment you will use
Pot
2
Add the reserved shrimp shells and chicken wings, season with salt and pepper and cook over moderately high heat, stirring occasionally, until the chicken wings are browned, about 10 minutes.
Ingredients you will need
Salt And Pepper
Chicken Wings
Pasta Shells
Shrimp
3
Add 1 tablespoon of the tomato paste and cook, stirring, until glossy, about 2 minutes. Slowly pour in the stock, stirring with a wooden spoon to release any browned bits on the bottom of the pot.
Ingredients you will need
Tomato Paste
Stock
Equipment you will use
Wooden Spoon
Pot
4
Add the bay leaves and bring to a boil. Skim the surface of the stock, reduce the heat to low and simmer for 1 1/2 hours, skimming occasionally.
Ingredients you will need
Bay Leaves
Stock
5
Add the chicken legs to the stock and simmer until they are cooked through, about 40 minutes. Strain the stock into a heatproof bowl and transfer the chicken legs to a large plate. When the legs are cool enough to handle, remove the meat and discard the skin and bones. Tear the meat into 2-inch pieces and set aside. Skim the fat from the surface of the stock and reserve the stock.
Ingredients you will need
Chicken Leg
Stock
Meat
Equipment you will use
Bowl
6
In a large enameled cast-iron casserole, stir the remaining 2/3 cup of vegetable oil with the flour until smooth. Cook the oil and flour over moderately low heat, stirring constantly, until a deep brown roux forms, about 25 minutes.
Ingredients you will need
Cooking Oil
All Purpose Flour
7
Add the garlic, scallion whites, celery, onions, green peppers and finely chopped andouille sausage. Cook over low heat, stirring occasionally, until the vegetables soften, about 15 minutes.
Ingredients you will need
Andouille Sausage
Green Pepper
Vegetable
Green Onions
Celery
Garlic
Onion
8
Add the thyme, cayenne, 1 teaspoon of salt and 1/4 teaspoon of pepper and cook, stirring, for 2 minutes.
Ingredients you will need
Ground Cayenne Pepper
Pepper
Thyme
Salt
9
Add the remaining 1 tablespoon of tomato paste and cook, stirring, for 1 minute. Gradually whisk in the reserved stock. Simmer over low heat for 1 hour, skimming occasionally.
Ingredients you will need
Tomato Paste
Stock
Equipment you will use
Whisk
10
Add the okra and simmer until just tender, about 8 minutes.
Ingredients you will need
Okra
11
Add the reserved shredded chicken and the andouille rounds and simmer for 10 minutes. Season the gumbo with salt and pepper.
Ingredients you will need
Shredded Chicken
Salt And Pepper
Andouille Sausage
Gumbo
12
Add the shrimp and simmer for 1 minute. Turn off the heat and let the gumbo stand for a few minutes. Stir in the fil powder and scallion greens and serve hot.
Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Chehalem 3 Vineyard Pinot Gris. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 26 dollars per bottle.