December 7, 2008


1/4 c. vegetable oil
1/4 c. all-purpose flour
1 med. onion, chopped
2 celery stalks, chopped
1/2 lg. green bell pepper, chopped
1/4 c. minced parsley
2 garlic cloves, minced
1 lb. cooked med. shrimp, shelled
3 1/2 c. (2 cans) chicken stock
3/4 lb. spicy sausage, cut into 1/2 inch rounds
1 tbsp. lemon juice
1 tbsp. Worcestershire sauce
1/4 c. catsup
1 lg. tomato, chopped
1/4 tsp. hot pepper sauce
1 tsp. salt
1 tsp. thyme
1/2 tsp. dried red pepper flakes
2 bay leaves
2 c. coarsely chopped cooked chicken
2 c. zucchini, peeled and diced in 1/2 inch cubes
1/4 c. light brown sugar
Freshly cooked white rice

Saute sausage quickly on both sides.

Heat oil in large pot over very low heat. Gradually add flour and stir with wooden spoon until roux is nicely browned, about 15 to 20 minutes.

Increase heat to medium. Add onions, celery, bell pepper, parsley and garlic and cook, stirring often, about 15 minutes until vegetables are softened.

Add chicken stock, sausage, Worcestershire sauce, catsup, tomato, hot sauce, salt, thyme, pepper flakes and bay leaves and simmer uncovered, stirring occasionally, about 3 1/2 hours. (Can be prepared a day ahead, and refrigerated. Bring to simmer before continuing.)

Increase heat to moderate. Add zucchini. Cook 5 minutes. Add shrimp and chicken to gumbo and cook about 5 minutes, stirring often until zucchini is just tender. Stir in brown sugar and lemon juice. To serve, spoon rice into bowls, ladle gumbo over. Serves 6 to 8.

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