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Ricetta Chicken, Andouille and Shrimp Gumbo

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So as I said in my last posting I am doing a Gumbo. I found out my dear friends from IA actually sort of follow Emeril's recipe, then I found through a true Louisiana lady who also had an interesting recipe in her blog "First, Make a Roux". If you are new at making a Gumbo, I would seriously check her blog as she has fantastic easy steps as well as hints to follow. So those two were my inspiration.

Tempo Preparazione:
Tempo di cottura:
Porzioni: 8 Servings
Marcatori (Tags):


Cost per serving $3.32 vedi dettagli


  1. Day 1
  2. 1. Create the chicken stock with all ingredients for it. Let it simmer for about 2 hours
  3. 2. In a dutch oven or a cast iron pot, sauté the andouille sausage at medium heat
  4. 3. Remove the andouille slices and let them stand on a paper towel
  5. 4. In the fat of the andouille sausage, sauté the chicken pieces seasoned with creole seasoning
  6. 5. Remove chicken and leave the fat in the pot
  7. Day 2
  8. 1. Warm up the pot and add the oil
  9. 2. Warm up again the chicken stock
  10. 3. Add the flour to the cast iron pot and mix it well to create the roux for about 10 minutes at medium heat. You should get a color between dark peanut butter and chocolate
  11. 4. Once you have a nice smooth roux add the veggies and sauté them in the roux for about 7 minutes
  12. 5. Slowly add the hot chicken stock
  13. 6. Keep on mixing well and bring the temperature to medium high
  14. 7. Add the meats and seasoning apart from the filé powder and the shrimps
  15. 8. Let it simmer for about 2 hours then leave it overnight in the fridge
  16. Day 3
  17. 1. Place the Gumbo back into simmer for about 3 to 4 more hours, check if need for more seasoning
  18. 2. Add the green onions, parsley and shrimps in the last 30 minutes of simmering
  19. 3. Serve it in a bowl with white rice and filé powder on top


Nutrition Facts

Amount Per Serving %DV
Serving Size 461g
Recipe makes 8 servings
Calories 952  
Calories from Fat 546 57%
Total Fat 61.17g 76%
Saturated Fat 11.42g 46%
Trans Fat 0.7g  
Cholesterol 315mg 105%
Sodium 556mg 23%
Potassium 853mg 24%
Total Carbs 35.95g 10%
Dietary Fiber 3.5g 12%
Sugars 3.55g 2%
Protein 62.03g 99%
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  • Sofia Reino
    26 Febbraio 2010
    Thanks Claudia! It is very good. It was the very first time I did it, yet I must say everyone loved it! It seems like a long process but it is so much fun making it!

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