Boneless skinless chunked up chicken; (thighs works good..breast in a pinch)
2 x ca. 450 g
Andouille Sausage split and quartered; (Echrich will do if you out of Andouille)
2 x ca. 450 g
Large shrimp; (shelled and poop sacks removed)
1 gross
Onion chopped; (the more the better)
1 klein
Bell pepper chopped
2
Stalks celery chopped
2 Packung
(big) of frozen cut okra
1 Dose
Diced or sliced stewed tomatoes with juice; (28 oz)
1 Dose
(regular size) Rotel Tomatoes with Green Chilis
1 gross
Bunch of fresh garlic; (cant use too much of that stuff)
1 Bund
green onions chopped
4 Esslöffel
parsley
1/2
Bayleaf
1 Tasse
Uncle Ben's Quck Cooking Rice
1/2 x ca. 4 Liter
(or therabouts) water
die Zubereitung:
Until such time here is the recipe..made a big pot full..not sure how much but probably close to 22 qts. This is Texas Gumbo which goes easy on the rice and heavy on the good stuff.
Shell and devein the shrimp..put the shells on the back burner to simmer in the water to make some shrimpy tasting stock. Cut up the chicken and brown it off in the oil. When the chicken gets browned up..take it out and brown up the Andouille in the same grease. When the Andouille gets brown..take it out and measure the grease you got left to come up with about half a cup..mix the the flour in the grease and make a roux. When the roux gets nice and brown throw in the trinity (onions bell pepper celery). Cook about 10 min or so then throw in the shrimp stock..both cans of tomatoes...chicken..sausage and garlic. Let that mess chuckle away for about an hour adding more stock if it get too thick. When the hour is up...chunk in the okra and green onions ...let it go about 30 mins. More or till the okra gets edible..then chunk in the rice and let it cook till the rice is tender..about 15 mins or so. When the rice is done throw in the shrimp and the parsley and cook for no more than 5 mins. Salt and pepper to taste..and serve over and alongside cornbread with plenty of Louisiana Hot Sauce.
