This one is easy peasy and a good recipe to get rid of celery between this one and the Sloppy Joe/Minced Meat sandwich I posted earlier. Sorry I have no nutrition info on this. If you just had bariatric surgery you might want to skip the chicken and Andouille and go for the shrimp option only. Also go easy on the Cayenne to start. I've left the recipe as is since its really easy to get carried away with the spice level using Andouille and Cayenne Pepper. You'll find the recipe using shrimp only is a bit blander and you can make up the difference with a little more of your choice of seasoning (tonys, salt, cayenne, pepper) . Also the amount of rice depends on you and your family. I'm to the point were I can eat a little bit. This makes a decent size batch for a few days leftovers for a couple.
1 bunch celery-Chopped fine
1 green bell pepper-Chopped Fine (I like using sweeter red bell)
1 Onion-Chopped fine
12-15 pickled ocra-sliced (Optional)
2, 32oz chicken stock
1 cup oil (butter, reduced chicken fat, goose fat, coconut oil)
1 cup flour
1 TBSP Tony Chachere’s Creole Seasoning
1 tsp Garlic Powder
1 tsp Salt
3 bay leaves
Cayenne Pepper (optional)
1 Cup Rice
Protein Choice (Or all 3 if you want)
1 rotisserie chicken, meat removed
2-3lbs smoke sausage or andouille sausage, slice, half and quarter variety
or
3-4lbs of Jumbo or Colossal Shrimp
Instructions- Use a large pot, allows to stir the roux easily and not have to worry about splashing hot oil on your hands.
- Combine flour and oil and stir under medium heat until chocolate brown (20-30min).
- Add Onion Celery & bell pepper, cook until simmer
- Add 2-3lbs smoked sausage, bring to simmer
- Add 2, 32oz containers chicken stock
- Add 1 tablespoon Creole seasoning, 1 tsp salt, 1 tsp garlic powder, 3 bay leaves, bring to simmer
- Add rotisserie chicken
- Add 4 cups water
- Add cayenne pepper (optional for extra spice)
- Add Pickled Ocra Now for a softer texture or wait appox 1 hour for a little firmer ocra- I like to wait about an hour before adding.
- Cover and cook on low heat for 1-2 hours, stir approx. every 15 min
- Cook 1 cup rice separately
- Add peeled deveined shrimp and cook remaining 5-10min
- Add cold bottle of water to gumbo
- Test flavor for any additional salt, pepper, Cayanne etc
- Serve gumbo over rice.
