chicken shrimp and sausage gumbo
chicken shrimp and sausage gumbo

Hey everyone, it’s Brad, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, chicken shrimp and sausage gumbo. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Chicken Shrimp & Sausage Gumbo – a rich, flavorful gumbo with authentic flavors; loaded with chicken, sausage, shrimp and crab legs. Put the sausage, the rest of the creole seasoning,and the. Gumbo is also usually thickened with a roux and either okra or filé powder (this version uses okra).

chicken shrimp and sausage gumbo is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They’re fine and they look wonderful. chicken shrimp and sausage gumbo is something which I have loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can have chicken shrimp and sausage gumbo using 13 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make chicken shrimp and sausage gumbo:
  1. Make ready 2 box chicken broth
  2. Get 1 onion
  3. Prepare 1 bell pepper
  4. Make ready 1 bunch green onions
  5. Take 2 packages sausage
  6. Get 4 chicken breasts
  7. Make ready 2 bags of peeled shrimp
  8. Get 1 scoop of Richards brown roux
  9. Take 4 tbsp essence
  10. Make ready 1 essence recipe is 2 tbs of paprika 2 tbs salt 2 tbs garlic powder 1 tbs of black pepper, onion powder, cayenne pepper, dried leaf oregano, and dried thyme
  11. Take 1 a few shakes of creole seasoning (for chicken)
  12. Get 2 cup water
  13. Take 1 rice

Spicy sausage, chicken, and shrimp make it a tasty, hearty dish. As with almost all gumbos, this slow cooker chicken and sausage version starts with a roux. You'll find all of the classic ingredients here, including the "holy trinity" of onion, bell pepper, and celery, along with sliced okra, chicken. #msbrendadee This is a simple Gumbo to make without slaving over a pot for hours. It may not be Authentic, but it is full of flavor.

Steps to make chicken shrimp and sausage gumbo:
  1. make sure this is the first thing you do. COOK YOUR RICE.
  2. grab a big pot and heat it on medium, then add water and scoop of roux and dissolve thoroughly until water is brown. keep pot on a low heat
  3. chop up onion finely and bell pepper and add to roux water. these will cook down and be soft and translucent. seasoning the water.
  4. heat oven on 350. clean and slice up chicken breasts. then season with creole seasoning and bake until done drain off chicken juice then add to gumbo pot
  5. add 1 box of chicken broth. keep on a medium heat. when it starts to boil, turn back down to a low heat. and stir.
  6. chop and slice up ur smoked sausage. and fry. you might have to do this in batches. when sausage is cooked put sausage and the juice from the sausage in the gumbo pot. this is important for the flavor. stir the pot. and repeat this until all sausage is fried and in the pot.
  7. add half of the next box of broth. this should be all that u need unless you add more meat. season the gumbo with about 4 or more tablespoons of the essence mixture. you need this mixture for the flavor so don't skip out on it.
  8. keep stirring the pot. it sould be nice and steamy and a low boil.
  9. add your shrimp directly to the pot now. make sure they are clean. and stir it in so the liquid can cook the shrimp thoroughly.
  10. chop your green onions and add to the pot and stir. cover for 10 min on low. this is enough time for shrimp to cook and green onions to cook down
  11. add your rice and gumbo to your bowl and ENJOY!!!

Chicken, Shrimp and Sausage Gumbo [Low Carb & Keto]. One is a recipe for low carb gumbo, and the other is a commercial starring someone you may recognize. I was looking through Bon Appétit magazine and a beautiful photograph of a Shrimp and Sausage Gumbo caught my eye. I turned around and looked with dismay at the five pounds of chicken, sausage and shrimp sitting on the counter that still needed to be added. By Rian Handler and Justin Sullivan.

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