Holiday Gumbo w/ Chicken Andouille Sausage,
Smoked Pulled Chicken & Shrimp
Inspired by my New Orleans roots, holidays are not complete without huge pots of gumbo. A dish that can be daunting is made super simple highlighting spice and bold flavor. Your traditional butter is swapped with grape seed oil to make a rich nutty dark roux in tandem with chicken andouille sausage, pulled smoked chicken and shrimp, offers a breath of healthier inspiration.
When making your roux, substitute butter w/ grape seed oil to reduce fat and calories and season your flour with creole spices before adding to the oil when making the roux for enhanced flavor.
If you are wondering what to do with the left over turkey or chicken from the holiday, no worries, it makes for the perfect addition to your New Years gumbo feast.
Always use stocks like seafood or chicken, instead of water, to achieve the ultimate gumbo flavor profile
Holiday Gumbo w/ Chicken Andouille Sausage, Smoked Pulled Chicken & Shrimp
By: Chef Judson Todd Allen
Preparation Time: 25 minutes
Cook Time: 60 minutes
1/2 cup – grape seed oil
1 cup – all-purpose flour
1 lb – andouille chicken sausage
2 lbs – white and dark meat chicken, cooked and pulled
1 lb – large shrimp, cleaned, peeled and deveined
3 tablespoons – creole spice blend
1 cup – sweet onion, chopped
1 cup – celery, chopped
1 cup – red bell pepper, chopped
8 cups – chicken stock or seafood stock (or a combination of both)
1 cup – clam juice
1 tablespoon – fresh thyme
2 tablespoons – garlic, minced
3 bay leaves
3 tablespoons – hot sauce or Chef Judson Todd Allen Signature Chef Blend Hot Sauce
1 tablespoon – file powder
2 tablespoons – fresh parsley, chopped
salt and pepper to taste
1/2 cup – green onions, chopped
In a large cast iron dutch oven or large pot, over medium high heat, bring approximately a tablespoon of oil to temperature. Add your cut sausage, chicken, vegetables, garlic, and 1 tablespoon of your creole spice. Render sausage and cook vegetables until translucent. Remove from pot, add to bowl and set aside.
Add your remaining oil to the same pot and lower heat to medium. Add your flour to the oil and cook. Make sure to continuously stir your roux for about 20 minutes or until you have reached a rich dark chocolate color. The roux should be smooth and silky without any lumps.
Transfer your sausage and vegetables to the roux, along with you chicken, remaining spices, hot sauce, file powder and herbs. Stir to meld flavors. Stirring constantly, add your stock and clam juice to the roux. Bring gumbo to a boil and cook for about 30 minutes or until it has reached desired thickness.
Add your shrimp and parsley at the end and cook for about 10 minutes or until shrimp turn pink.
Serve with white rice and green onions.