Let’s Make It!
Watch Us Make It!
- Combine the butter and the flour in a heavy stockpot or Dutch oven over medium-low heat.
- With a wooden spoon stir the mixture slowly and constantly.
- After about 5 minutes the mixture will begin to foam.
- Keep stirring.
- As the roux cooks, the color will darken and the flour will have a nice nutty aroma.
- It should take about 10-12 minutes to fully develop a nice brown roux.
- When the roux is ready add the celery, onions, peppers (the Trinity), okra, garlic, hot sauce, plus 1 tsp salt and 1 tsp pepper, and the Andouille sausage, then cook for about 10 minutes.
- Keep moving the sausage around to crumble it and brown it.
- Once the sausage is browned and the vegetables have softened, add the sherry to deglaze the pan briefly.
- Next add the chicken broth a little at a time to make sure the roux mixes well and is well incorporated.
- Add the diced tomatoes, Worcestershire sauce, ½ tsp salt, ½ tsp pepper, and bay leaves.
- Bring everything up to a good boil, then add the John Soules Foods Grilled Chicken and the shrimp.
- Bring the temperature back up to a boil, then lower heat to a simmer, and cook until the shrimps are no longer pink, about 5 minutes.
- At the very last minute add the fresh parsley, remove bay leaves, and season with more salt and pepper to taste, if necessary.
- In a serving bowl, place a central mound of rice.
- Pour the gumbo all around the outside of the island of rice and sprinkle with fresh chopped parsley as garnish plus a few more dashes of hot sauce!