SPICY CAJUN GUMBO
Spicy Cajun Gumbo
- ½ Cup Canola Oil (don’t use Olive Oil)
- ½ Cup Bacon Fat
- 1 Cup White Flour
- 3 Green Peppers
- 5 Onions
- 2-Bunches Celery
- 6 Cups Chicken Broth (canned is fine)
- 2 Cups Beef Broth
- 2 Pounds Andouille Sausage
- 1 Whole Chicken, cut up (or use 3 Pounds of skinless Thighs only)
- 2 TBL Zatarain’s Creole Seasoning
- 1 TBL Chopped Garlic
- 2 TBL Adobo Sauce (from a can of Chipolte Peppers with Adobo Sauce)
- 2 Pounds shelled and deveined Shrimp – Raw
- 2 Cups Green Onion – Chopped fine
Make the roux. Heat the Oil and Bacon Fat and add the Flour, keep on low heat and continuously stir until the color is like dark peanut butter. Best to use a flat-bottomed utensil so you can continue to scrap the bottom. Keep the heat low enough so it does not burn. If you feel the roux sticking on the bottom of your pan, lower the heat. This takes a while; probably about 30 minutes. Good roux takes time!
Chop the Green Peppers, Onions and Celery into medium-fine pieces.
Add 2 TBL Canola Oil or Ghee (Clarified Butter) to a big soup pot and saute or medium heat until the onion mixture is slightly caramelized (onions are turning golden)
Add Broths and Roux to the onion mixture, stir and turn on low heat.
Cut up the Sausage into bit-sized chunks and saute in a big skillet until slightly browned.
Cut up the Chicken into pieces and fry in the same skillet until barely cooked, still a small touch of pink inside (it will finish cooking in the pot)
Pull off the skin and cut the meat off the bones into bite-sized chunks.
Add the Sausage and the Chicken to the pot.
Add the Seasoning, Adobo Sauce and Garlic to the pot. Stir well, turn heat to low and simmer, stirring once in a while, for about 2 hours.
Saute Shrimp in the skillet with a little oil or ghee over med-high heat until BARELY orange/brown (they will finish cooking in the pot). If you overcook them, they become tough.
Add barely cooked Shrimp and Green Onions to the pot and simmer another 20 minutes.
Enjoy over rice, if desired