Last Updated on January 7, 2024 by My Back Kitchen
Chicken and Shrimp Gumbo: Celebrating the Essence of a Roux
In the heart of Louisiana’s vibrant culinary heritage lies a dish that captures the essence of bold flavors, rich textures, and soulful comfort—a Chicken and Shrimp Gumbo. This traditional Southern delicacy is a testament to the artistry of Cajun and Creole cooking, where each ingredient plays a crucial role in crafting a harmonious symphony of flavors. However, there is one key element that stands out above all—the magical ingredient known as the Roux. Here, we pay homage to the importance of the Roux in creating an unforgettable gumbo experience. Join us as we delve into the depths of this flavorful masterpiece and explore the secrets behind its creation.
The Essence of a Roux:
At the heart of any authentic gumbo recipe lies the fundamental building block—a well-crafted Roux. A Roux is a mixture of fat (traditionally oil or butter) and flour, cooked slowly over low heat until it reaches a rich, dark-brown color. This simple yet transformative base serves as the backbone of flavor, providing depth, thickness, and a nutty aroma to the gumbo.
The Roux acts as a liaison, marrying all the ingredients together, enhancing their flavors, and creating a velvety texture that coats every spoonful. Its careful preparation requires patience and attention, as the cooking time determines the depth of flavor. The longer it simmers, the darker and more complex the Roux becomes, imparting a distinctive taste that sets gumbo apart from any other dish.
A Chicken and Shrimp Gumbo is more than just a dish—it’s a celebration of culinary heritage and the importance of a well-crafted Roux. As you embark on this gumbo journey, remember the magic that happens when a humble mixture of fat and flour transforms into a rich, velvety base that brings the entire dish to life. Serve your tantalizing Chicken and Shrimp Gumbo with a side of warm, crusty bread to complete the culinary experience. The soft, pillowy interior and crisp, golden crust of the bread provide the perfect vessel for sopping up the flavorsome gumbo broth. Embrace the warmth, complexity, and soulful comfort of this Southern classic, and let it transport you to the heart of Louisiana’s vibrant culinary traditions. Enjoy!
-MBK
Chicken and Shrimp Gumbo
Ingredients
- 1 cup all-purpose flour
- ¾ cup bacon drippings vegetable oil can be used if not available
- 1 cup coarsely chopped celery
- 1 large onion coarsely chopped
- 1 large green bell pepper coarsely chopped
- 3 cloves garlic minced
- 24 oz. andouille sausage sliced into half moons
- 3 quarts water
- 6 cubes beef bouillon
- 1 tablespoon white sugar
- 2-3 tsp. salt to taste
- 2 tablespoons hot pepper sauce such as Tabasco, or to taste
- 1 teaspoon Cajun seasoning blend such as slap ya mama, or to taste
- 4 bay leaves
- ½ teaspoon dried thyme leaves
- 1 14.5 ounce can stewed tomatoes
- 1 6 ounce can tomato sauce
- 4 teaspoons file powder divided
- 2 tablespoons bacon drippings
- 2 10 ounce packages frozen cut okra, thawed
- 2 tablespoons distilled white vinegar
- 3 pounds uncooked medium shrimp peeled and deveined
- 2 tablespoons Worcestershire sauce
- 4 lbs. boneless skinless chicken thighs cut into cubes
Instructions
- Make a roux by whisking the flour and 3/4 cup bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.
- Place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.
- Bring the water and beef bouillon cubes to a boil in a large Dutch oven or soup pot. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.
- While the soup is simmering, brown your cut up chicken thighs over medium high heat in a large pan with vegetable oil, making sure not to over crowd. Remove chicken when browned and add directly to soup. Add 2 tablespoons of vegetable oil in a skillet, and cook the okra with vinegar over medium heat for 15 minutes or until it no longer looks slimy when stirring; remove okra with slotted spoon, and stir into the simmering gumbo. Mix in shrimp and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of file gumbo powder.
