Chicken, Shrimp, and Sausage Gumbo

Name: Chicken, Shrimp, and Sausage Gumbo
Yield: 4 servings
Cuisine: American
Ingredients: 1 pkg Chicken legs or thighs; 2 pkgs Smoked sausage cut; 2 lbs Shrimp (peeled, deveined); 1 large, diced Onion; 1 large, diced Bell pepper; 3 stalks, diced Celery; 3-4 cups Flour; 60 ml Vegetable oil; 4-6 cups Chicken stock or 4 chicken bouillons; Fill pot with water; 1 Tsp Black pepper to taste; 1 Tsp Cayenne pepper to taste; 1 Tsp Accent; 1 Tsp Garlic powder; 1 Tsp Tony’s seasoning; 3-4 Bay leaves; for serving Cooked rice; 1-2 Tbsp Kitchen Bouquet (for desired color); 2 Tbsp Liquid smoke; Salt to taste; 1 stick butter

wearefamily @wearefamily

Family favorite

wearefamily @wearefamily

Family favorite

Saved

Ingredients

4 servings

1 pkgChicken legs or thighs
2pkgs Smoked sausage cut
2 lbsShrimp (peeled, deveined)
1large, diced Onion
1large, diced Bell pepper
3stalks, diced Celery
3-4 cupsFlour
60 mlVegetable oil
4-6 cupsChicken stock or 4 chicken bouillons
Fill pot withwater
1 TspBlack pepper to taste
1 TspCayenne pepper to taste
1 TspAccent
1 TspGarlic powder
1 TspTony’s seasoning
3-4Bay leaves
for servingCooked rice
1-2 TbspKitchen Bouquet (for desired color)
2 TbspLiquid smoke
Salt to taste
1 stickbutter

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Steps

1

Preheat oven to 200°C. Place chicken and sausage on a tray, pour a dollop of bacon grease over meat and roast until browned.
2

For the roux, bake flour at 350 stirring every 20-30 min until dark brown.
3

Fill pot up halfway with water and add 4 chicken bouillons.
4

Once boiling, add the dark roux to the pot, stirring well until flour gone. Then add kitchen bouquet until desired color.
5

Pour in veggies and stir
6

Once your chicken and sausage have enough juices put on broil for 2 min. Pour in chicken and sausage with juices, add butter, liquid smoke and 3-4 bay leaves.
7

Season shrimp with old bay and put in fridge.
8

Add in remainder of seasonings
9

Add shrimp and juices to pot with chopped green onions and parsley
10

Serve hot over cooked rice.