Merwin's Shrimp Gumbo Chef John Recipes

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Merwin's Shrimp Gumbo

This is a recipe for a classic, dark brown, shrimp gumbo in true Louisiana Cajun country fashion. Serve over rice. Browning the chicken pieces in the oil used for the roux adds flavor to the dish. I use the cooked chicken for chicken salad. File is added off the heat to thicken the gumbo. If added while the gumbo is still cooking, it may become stringy and unpleasant. File is ground sassafras leaves. It is available in many supermarkets.

Ingredients :

• 1 pound smoked sausage, cut into 1/4 inch rounds
• ½ cup vegetable oil
• 1 (4 pound) chicken, cut into parts
• ⅔ cup all-purpose flour
• 2 cups chopped onion
• ½ cup chopped green onions
• ⅔ cup green bell pepper, finely chopped
• 2 tablespoons chopped fresh parsley
• 1 tablespoon minced garlic
• 2 pounds medium shrimp - peeled and deveined
• 8 cups water
• salt to taste
• ground black pepper to taste
• ⅛ teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 2 bay leaves
• file powder

Instructions :

Prep : 30M	Cook : 8 M	Ready in : 2H45M

Notes :

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