merwin's shrimp gumbo

Ingredients

• Servings: 8
• 1 pound smoked sausage, cut into 1/4 inch rounds
• 1/2 cup vegetable oil
• 1 (4 pound) chicken, cut into parts
• 2/3 cup all-purpose flour
• 2 cups chopped onion
• 1/2 cup chopped green onions
• 2/3 cup green bell pepper, finely chopped
• 2 tablespoons chopped fresh parsley
• 1 tablespoon minced garlic
• 2 pounds medium shrimp - peeled and deveined
• 8 cups water
• salt to taste
• ground black pepper to taste
• 1/8 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 2 bay leaves
• file powder

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 15 mins

Ready Time: 2 hrs 45 mins


• in a medium skillet, brown the sausage over medium heat. remove from pan, and drain on paper towels to remove some of the fat. discard fat in pan.
• in a large skillet, heat vegetable oil over high heat. brown chicken pieces in hot oil. turn frequently until golden brown on all sides. transfer chicken to a dish, leaving oil in pan. set chicken aside, but keep warm.
• make a roux by whisking flour into the hot vegetable oil. turn heat down to low. continue cooking flour and oil mixture, stirring constantly, until it reaches a dark brown color. this may take 30 to 45 minutes; the darker the roux, the better the final gumbo.
• when the roux is a dark brown color, quickly add the sausage, onion, green onion tops, green pepper, parsley, and garlic. cook over low heat until the vegetables are wilted, about 10 minutes, stirring constantly.
• stir in 2 cups water and spices. add chicken parts. add rest of the water slowly. bring mixture to a boil, and reduce heat. simmer for about 45 minutes, until chicken is done and tender.
• remove chicken pieces, and save for another use. add shrimp to gumbo; cook for about 8 to 10 minutes more. remove bay leaves. taste, and adjust seasoning. serve gumbo in deep bowls. sprinkle file powder over individual servings, and stir in.