chicken, shrimp and sausage gumbo

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This recipe is based on the chicken, shrimp and sausage gumbo in Paul Prudhomme's Seasoned America cookbook. To make my wife happier I drastically reduced the fat used in the recipe from 1/2 c. to 2 t. To keep me happy I increased the amount of seasoning in the recipe to keep it tasting like the original.
Servings:
many
Preparation Time:
2 hours
Tools
  • cutting board & knife
  • large soup pot w/ lid

Ingredients

Spice Mix

  • 2 T. kosher salt
  • 2 t. fresh ground black pepper
  • 2 t. smoked paprika
  • 2 t. dried thyme leaves
  • 1 t. granulated garlic
  • 1 t. granulated onion
  • 1 t. ground mustard
  • 1 t. fresh ground cumin
  • 1 t. brown sugar
  • 2 t. olive oil
  • 2 large onions, chopped
  • 2 green bell peppers, chopped
  • 2 yellow bell peppers, chopped
  • 2 red bell peppers, chopped
  • 2 carrots, chopped
  • 1 russet potato, finely chopped
  • 4 garlic cloves, minced
  • meat from 1 chicken, shredded
  • 2 smoked andouille sausages, chopped
  • 2 quarts of rich chicken stock
  • 1 quart of seafood stock
  • 1 lb. halibut, 1/2" to 1" cubes
  • 1 lb. small shrimp, uncooked
Cooking Instructions
Mixed all of the spices together in a small bowl and set aside. Prepare all of the chopped ingredients.
Place the olive oil in a large soup pot over medium heat and wait for the oil to start to shimmer.
Sprinkle in 2 t. of the spice mixture, half of the onions, all of the green bell pepper, and 1/3 of the red and yellow bell pepper. Stir occasionally so the spices will not burn until the onion is translucent - about 10 minutes.
Sprinkle in 1 t. of the spice mixture and the rest of the bell peppers and the carrots. Stir occasionally and cook for another 10 minutes.
Stir in the potato, garlic and 2 more t. of the spice mixture. Cover and cook, stirring occasionally, for 10 more minutes.
Stir in the cooked chicken, sausage and 1 t. of the spice mixture. Cover and cook, stirring occasionally, for 10 more minutes.
Add 1/2 of the remaining spice mix, the seafood stock and enough of the chicken stock to cover the ingredients by about 4". Cover until it begins to boil.
Keep the pot partially covered and reduce the heat a bit so it does not boil over. Keep it at a high simmer to a low boil for 15 minutes so the potatoes will break down and the potato starch will thicken the stock.
Reduce the heat to low and add the remaining spice mixture and the halibut. Stir in gently and let cook for 5 minutes.
Stir in the shrimp and let cook for 5 more minutes.
Serve over rice with crusty bread.
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