Kitchen Sink Gumbo Recipes

Steps:

• Add the oil, chicken and sausage rounds to a stockpot on medium-high heat. Sear the chicken to get color and sausage to get color and render fat, but not to cook fully. As the parts finish searing, use a slotted spoon to remove them and place on a plate, leaving the fat in the pot, about 10 minutes total.
• Add the butter, flour and Cajun seasoning to the pot. Cook on medium heat, constantly stirring, until the roux becomes a rich, dark caramel color, 10 to 15 minutes.
• Add the bell peppers, onions, celery, jalapenos and garlic. Season with salt and pepper. Cook, stirring, to coat, until everything gets tender, 5 to 8 minutes, then add the stock base and 8 cups water and stir to mix the base into the pot. Add the bay leaves and cover the pot to simmer until the gumbo is thickened, 30 minutes to 1 hour.
• Add the reserved chicken and sausage, then stir in the file powder. Simmer, uncovered, for another 30 minutes.
• Shred the chicken in the pot. Serve over rice with a shake of hot sauce and file powder.

Steps:

• Pre Cook the Rice.
• Make a dark roux by heating a large skillet over high heat.
• Then add 2 tablespoons oil and flour to the pan, and whisk together quickly.
• Continue cooking and stirring until a darkened paste forms.
• Cook Chicken.
• Stir in shrimp and sausage.
• Cook and stir for a few minutes, until the shrimp turns pink.
• Set aside.
• In another pan, heat 2 tablespoons oil over medium heat.
• Stir in okra and onion; cook until okra is tender.
• Mix in tomatoes.
• Add water, bay leaf, garlic, salt, red pepper, corn, cooked rice, and meats.
• Cover, and cook slowly for 30 minutes.