New Orleans Mardi Gras Gumbo

New Orleans Mardi Gras Gumbo 

1 1/2 cup flour
1 lb. butter

7 cups chicken stock
2 lb. shrimp
2 lb. chicken
1 lb. andouille smoked sausage links, chopped
2 Tbs. Creole seasoning
1 white onion, chopped
2 bell peppers (green and orange), chopped
1 cup celery, chopped
1 Tbs. red pepper flakes, crushed
pinch of gumbo filé 

 

Place the chicken stock in a giant Dutch oven or soup pot. 

Bring to a boil. 

 

Add creole seasoning and allow to boil for about 5 minutes. 

Add the chicken and simmer for 30 minutes, until cooked all the way through.
Remove chicken from the stock and shred with two forks.

Add the sausage, onion, peppers, celery, and red pepper flakes and simmer for another 30 minutes. 

 

Add the chicken back into the pot and simmer for an additional 10-15 minutes.

Meanwhile, in another heavy skillet, melt butter and add flour. 

Stir or whisk this roux continuously until you reach a dark red/brown color, being careful not to burn. 

 

Once the roux reaches the correct color, allow to cool for about 5 minutes. At this point, add the shrimp to the stock pot and simmer no more than 5 minutes.

Add the roux to the stock by the spoonful, stirring until each portion is dissolved.
Simmer for an additional 20-30 minutes while all ingredients and aromas amalgamate.

 

Serve gumbo over rice – ON Fat Tuesday – and commence with the party!