Pork Sausage, Prawn and Chicken Gumbo

    Recipe Picture:Pork Sausage, Prawn and Chicken Gumbo
    1

    Pork Sausage, Prawn and Chicken Gumbo

    (713)
    2hours


    654 people made this

    Gumbo is a style of dish originating from south Louisiana USA. It is a thick stew like dish that contains seafood and/or meat in a thick sauce. Serve over rice.

    Ingredients
    Serves: 10 

    • 1 tablespoon olive oil
    • 1 cup skinless, boneless chicken breast halves, diced
    • 125g pork sausages, thinly sliced
    • 1 cup (250ml) olive oil
    • 1 cup (125g) plain flour
    • 2 tablespoons minced garlic
    • 3 litres chicken stock
    • 1 (375ml) can or bottle beer
    • 6 stalks celery, diced
    • 4 roma tomatoes, diced
    • 1 onion, sliced
    • 1 (400g) tin diced tomatoes with chillies, with liquid
    • 2 tablespoons diced fresh red chillies
    • 1 bunch fresh parsley, diced
    • 1/4 cup Cajun seasoning
    • 500g prawns, peeled and deveined

    Directions
    Preparation:1hour  ›  Cook:1hour  ›  Ready in:2hours 

    1. Heat oil in a medium frypan over medium high heat and cook chicken until no longer pink and juices run clear.
    2. Stir in sausage and cook until evenly browned. Drain chicken and sausage then set aside.
    3. In a large heavy saucepan over medium heat blend olive oil and flour to create a roux. Stir constantly until browned and bubbly. Mix in garlic and cook about 1 minute.
    4. Gradually stir chicken stock and beer into the roux mixture. Bring to a boil and mix in celery, tomatoes, onion, diced tomatoes, red chillies, parsley and Cajun seasoning. Reduce heat, cover and simmer about 40 minutes stirring often.
    5. Mix chicken, sausage and prawns into the broth mixture. Cook stirring frequently for about 20 minutes.
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    Reviews and Ratings
    Global Ratings:
    (713)

    Reviews in English (542)

    by
    288

    My 3yo ate this. That by far is an accomplishment!!!! I did take the advice of others. I cut the chx broth to 3 cans. did not have roma tomatoes so i used 2 cans of diced plus about a cup of crushed tomatoes. i also added crabmeat, i would not recommend wasting money on lump meat, in the end its not lump anymore. i did not add the shrimp with the other meats (for 20mins due complaints of them being rubbery). I waited until it was done, turned the pot off, then added the shrimp, stirring occasionally. they were done and perfect in about 10-15mins. this also served as my cooling time. This is definitely a keeper!!!!! oh yeah if don't have sweet onions on hand use reg onions and 1 1/2 teaspoons of white sugar.  -  17 Jan 2007  (Review from Allrecipes USA and Canada)

    by
    272

    This was my second try with this recipe and my third try at gumbo. My first attempt was when I was wooing my wife and I went a bit overboard with the seafood (about a $60 pot of Gumbo). The first time I tried this recipe it came out great and my wife and I both loved it. Just made it for the third time and it is the best yet. As I have been told Gumbo is all about the roux. My first tries I was paranoid about burning it so I proceeded before the roux was ready. This time I used medium/low heat and took my time. It took about 35 minutes, but it was well worth it. Roux should be a nice medium brown (at least a little darker than peanut butter). A good roux has a delicious nutty aroma and will make a good recipe phenomenal. Thank you so much for the recipe and the comments!  -  24 Mar 2008  (Review from Allrecipes USA and Canada)

    by
    153

    Hot Diggity Dog! THIS IS AWESOME! If your in the mood for some foot stomping, "toe-curling" gumbo - this is the recipe to try! Even if you've never had gumbo before - this would be a great recipe to convert you! Per others, I reduced the broth to 5 cups, increased the chicken and used "smoked cajun sausage" (and more of it). Also, I drained a can of tomatoes instead of chopping the roma's and used a green bell pepper instead of the red chile peppers. Thick, hearty, spicy (but not hot) and great over rice. Makes a ton but it we can't wait for the leftovers! Thanks so much Jason and Lupe! This recipe deserves nothing less than five stars!!!  -  05 Jun 2003  (Review from Allrecipes USA and Canada)

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