Mike's EZ Chicken Sausage & Shrimp Gumbo

Name: Mike's EZ Chicken Sausage & Shrimp Gumbo
Yield: 6 servings
Cuisine: American
Ingredients: ● For The Meats & Seafood; 2 Pounds Chicken Breasts [1" cubed]; 1 Pound Anduile Sausage [1/2" cut at angle]; 1 Pound Jumbo Shrimp [pre-steamed- tails off]; ● For The Gumbo Gravy; 1 (5 oz) Packet Louisiana Gumbo Base Powder [no subs]; 8 Cups Chicken Broth [important: low sodium]; 6 Dashes Louisiana Hot Sauce; 1 tbsp File Powder; 4 Drops Liquid Smoke [not extract]; ● For The Vegetables & Seasonings; 1 LG Green Bell Pepper [chopped]; 2 Stalks Celery [chopped]; 1 LG Tomato [chopped]; 1 LG Onion [chopped]; 1 tbsp Minced Garlic; 1 tbsp Fresh Ground Black Pepper; ● For The Sides; as needed White Rice; as needed Jalapeno Corn Bread

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

When my students found out I was headed back to Mardi Gras again in 2017 - they wanted to make an authentic New Orleans dish. They only problem was, they only had a little over an hour to create their NOLA dish. With that, they took a totally acceptable, delicious short cut! A long story short - SUCCESS! No rue needed. Go ahead. Tell me you'd kick that out of your bed. 😊

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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Ingredients

6 servings

● For The Meats & Seafood
2 PoundsChicken Breasts [1" cubed]
1 PoundAnduile Sausage [1/2" cut at angle]
1 PoundJumbo Shrimp [pre-steamed- tails off]
● For The Gumbo Gravy
1 (5 oz)Packet Louisiana Gumbo Base Powder [no subs]
8 CupsChicken Broth [important: low sodium]
6 DashesLouisiana Hot Sauce
1 tbspFile Powder
4 DropsLiquid Smoke [not extract]
● For The Vegetables & Seasonings
1LG Green Bell Pepper [chopped]
2 StalksCelery [chopped]
1LG Tomato [chopped]
1LG Onion [chopped]
1 tbspMinced Garlic
1 tbspFresh Ground Black Pepper
● For The Sides
as neededWhite Rice
as neededJalapeno Corn Bread

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Steps

1

Rinse chicken - remove any fat and cube meat in to 1" pieces. Add to a pot and add enough water to cover. Boil chicken for 20 minutes.
2

In the meantime, chop all vegetables and place in pot. Add all fluids to pot and begin vegetable boil.
3

Louisiana is a fantastic brand. However, it can be a bit salty. That's why low sodium broth in this dish is so very important.
4

Pull 4 cups broth from your boiling vegetable pot. Add your Gumbo Base packet to it and whisk well and fast. Add back to pot. Whisk well again. Drain chicken and add to vegetable pot. Simmer together for 45 minutes.
5

Slice your pre-cooked sausage and add to your pot 1/2 way thru your chicken simmer.
6

At it's finish, add your pre-steamed shrimp just long enough to heat them.
7

Serve with steamed white rice, jalapeno corn bread and Louisiana Hot Sauce.
8

Enjoy your crazy easy taste of NOLA!

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MMOBRIEN @cook_2891564

on October 07, 2016 11:25

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!