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Government Gumbo

Here's my government gumbo recipe. You can get these ingredients from most any well stocked grocery store. The shrimp can be frozen and the fried chicken can be cold but you have to use red beans. Soak red beans for four hours, then boil for 90 minutes or until done (add a dash of Tonys). Reserve bean liquid and rinse beans with cold water. set aside. Peel shrimp and save shells. Add 2 tbsp of butter to dutch oven and sautee shrimp shells, add a dash of Tonys seasonsing. Add Celery, Carrot and Onion trimming. Add 8 cups of water and bring to boil. Reduce by half, this is your stock. When reduced by half, set aside. *Remove skin from onion trimmings before adding to stock. Bone and skin the chicken breast and thigh. Dice to 3/4 inch pieces. Set aside. cut Andui in 1/4 inch slices and add to dutch oven. Cook until brown but don't burn, med-low heat. Remove andui and add butter and flour, stir constantly on med-low heat until the color of light chocolate. It will start to smell like burnt popcorn, thats when its ready. Add diced Onions, Celery, Carrot, Onion, Garlic and Red Pepper flakes to rou. Stir until coated and sticking to pan, 5 minutes. Add rice, andui and chicken and fold into rou and vegitables. Add Shrimp stock (4 cups) & bean juice (2 cups). Simmer until rice is finished, 30 to 45 minutes, stir every 10-15 to prevent sticking. When rice is almost done add Red Beans and schrimp, simmer for 10 more minutes. Serve with sliced shallots, sour creama and Tonys as needed.
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Ingredients Notes

Ingredients
  

  • 1.5 lb Shrimp Peel On
  • 3 Pieces Friend Chicken 2 breasts & 1 thigh
  • .75 lb Andui Suasage Sliced
  • 1.5 Cup White Rice Hearty Rice, like jasmine
  • .5 Cup flower
  • .5 Cup Red Beans
  • 10 Tbsp Salted Butter
  • 4 Cloves garlic
  • 3 Ribs Celery
  • 2 Large Carrots
  • 1 Medium Sweet Onion
  • 1/8 tsp Red Pepper Flakes

Notes

Here's my government gumbo recipe. You can get these ingredients from most any well stocked grocery store. The shrimp can be frozen and the fried chicken can be cold but you have to use red beans. Soak red beans for four hours, then boil for 90 minutes or until done (add a dash of Tonys). Reserve bean liquid and rinse beans with cold water. set aside. Peel shrimp and save shells. Add 2 tbsp of butter to dutch oven and sautee shrimp shells, add a dash of Tonys seasonsing. Add Celery, Carrot and Onion trimming. Add 8 cups of water and bring to boil. Reduce by half, this is your stock. When reduced by half, set aside. *Remove skin from onion trimmings before adding to stock. Bone and skin the chicken breast and thigh. Dice to 3/4 inch pieces. Set aside. cut Andui in 1/4 inch slices and add to dutch oven. Cook until brown but don't burn, med-low heat. Remove andui and add butter and flour, stir constantly on med-low heat until the color of light chocolate. It will start to smell like burnt popcorn, thats when its ready. Add diced Onions, Celery, Carrot, Onion, Garlic and Red Pepper flakes to rou. Stir until coated and sticking to pan, 5 minutes. Add rice, andui and chicken and fold into rou and vegitables. Add Shrimp stock (4 cups) & bean juice (2 cups). Simmer until rice is finished, 30 to 45 minutes, stir every 10-15 to prevent sticking. When rice is almost done add Red Beans and schrimp, simmer for 10 more minutes. Serve with sliced shallots, sour creama and Tonys as needed.