Pork Sausage, Prawn and Chicken Gumbo
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
- Heat oil in a medium frypan over medium high heat and cook chicken until no longer pink and juices run clear.
- Stir in sausage and cook until evenly browned. Drain chicken and sausage then set aside.
- 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.
- 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.
- 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:
(797)
Reviews in English (609)
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)
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)
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)