Uncle Dank's Gumbo

Name: Uncle Dank's Gumbo
Prep time: 3 h 45 min
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 10
Cuisine: Cajun, Creole
Ingredients: 2 Tbsps butter; 59 milliliters canola oil; 0 teaspoons cayenne pepper; 118 milliliters chopped celery; 1 liters chicken broth; 454 grams chicken thighs; 59 milliliters all-purpose flour; 3 teaspoons chopped fresh parsley; 1 sprig fresh thyme; 2 cloves garlic; 118 milliliters chopped green bell pepper; 454 grams okra, chopped; 473 milliliters chopped onion; 1 teaspoons hot pepper sauce (e.g. ); 1 teaspoons salt; 454 grams andouille sausage links; 907 grams fresh shrimp, peeled and deveined; 473 milliliters water

Uncle Dank's Gumbo might be a good recipe to expand your main course recipe box. One serving contains 463 calories, 37g of protein, and 30g of fat. This recipe serves 10. If you have andouille sausage links, thyme, cayenne pepper, and a few other ingredients on hand, you can make it. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. From preparation to the plate, this recipe takes around 3 hours and 45 minutes.

Instructions

Melt the butter in a large skillet over medium heat.

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Butter

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Frying Pan

Add the garlic, onion, bell pepper, celery and okra; cook and stir until golden brown.

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Bell Pepper

Celery

Garlic

Onion

Okra

Remove from the skillet, and set aside.

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Frying Pan

Brown the sausage in the skillet over medium heat.

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Sausage

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Frying Pan

Remove from the pan to drain on paper towels.

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Paper Towels

Frying Pan

Drain the sausage fat from the skillet, and pour in the vegetable oil to heat.

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Vegetable Oil

Sausage

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Frying Pan

Place the chicken in the skillet, and cook for about 20 minutes, turning frequently.

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Whole Chicken

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Frying Pan

Remove chicken from the pan, and place on paper towels to drain, leaving the oil in the pan.

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Whole Chicken

Cooking Oil

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Paper Towels

Frying Pan

Reduce the heat to low, and stir in the flour. Cook, stirring constantly, until the roux reaches a deep brown color. This should take about 30 minutes.

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All Purpose Flour

Stir 2 cups of water into the roux, and add the onion, garlic and peppers. Set the heat to medium, and bring to a boil. Stir in the chicken broth, and simmer over low heat.

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Chicken Broth

Peppers

Garlic

Onion

Water

Cut the chicken into cubes, and add to the broth along with the sausage. Simmer for about 1 hour.

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Whole Chicken

Sausage

Broth

Meanwhile, combine rice and 2 cups of water in a saucepan. Bring to a boil, then reduce heat to low, and simmer for 20 minutes, or until rice is tender.

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Water

Rice