Chicken, Shrimp and Andouille Sausage Gumbo, the secret of this dish is the roux which adds depth of flavor and richness that is just plain delicious.
For the Stock
1lbchicken thighs, deboned and skinless
2garlic cloves, peeled
For the Gumbo
1poundandouille sausage, diced1 lb medium shrimp, peeled and deveined, without tails
1largegreen bell pepper, diced
3largecelery stalks, chopped
1teaspoonground black pepper
1/2teaspoonground cayenne pepper, or more, to taste
For the Roux
4green onions(scallions), sliced into rings
1/2cupchopped fresh flat-leaf parsley
Bring the water, chicken, 2 parsley sprigs, bay leaves, and garlic to a boil in a large pot or Dutch oven. Once it comes to a boil, cover, reduce heat to medium or medium-low, and simmer for 1 hour.
Remove chicken, and reserve the broth. Chop the chicken into bite-sized chunks and set aside. Now, strain the broth through a wire-mesh strainer back into the large pot or Dutch oven, discarding any solids collected in the strainer. Next, into the stock pot add the sausage, onions, bell pepper celery, minced garlic and chicken bouillon; then simmer for one hour.
Meanwhile, begin making the roux by heating the oil in a heavy bottomed skillet over medium heat while gradually whisking in the flour. Cook the flour mixture slowly stirring constantly to avoid burning. The flour will transform from a light tan at the beginning or the process and slowly transition into a beautiful dark amber in color. This can take anywhere from 20 to 45 minutes. Cooking the roux over a high heat will result in a burned roux and it will burn quite easily, and quickly, if left unattended.
Once the roux is completed, add it by the tablespoon or two at a time into the gumbo stock until you reach the desired consistency. Remember that the gumbo will thicken as it cools. If the gumbo becomes too thick, add more water to thin it out.
Now, add your salt, ground black pepper, and red pepper to taste and simmer the gumbo for another hour on low; stirring occasionally. Re-check your spices and readjust, if necessary.
Add the cooked chicken and shrimp into the pot and stir to combine. Cover and cook 7-10 minutes or until heated through.
Ladle gumbo into bowls and serve atop hot cooked rice. Garnish with green onions, parsley,