St. Francis Winery & Vineyards

CULINARY : Soup : Chicken, Sausage and Shrimp Gumbo with Rice

Chicken, Sausage and Shrimp Gumbo with Rice

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Makes 4-6 servings

1 cup vegetable oil
1 cup flour
1 1/2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
1 pound smoked sausage, such as chorizo, cut crosswise into 1/2 inch slices
1 1/2 teaspoon salt
1/4 teaspoon cayenne
6 cups chicken stock
1 pound boneless chicken meat cut into 1-inch chunks
1/2 pound bay shrimp
2 cups converted rice
2 tablespoons chopped parsley
1/2 cup chopped green onions


Combine the oil and flour in a large heavy bottomed pot over medium heat, stirring slowly and constantly for 20 to 25 minutes. Make a light brown roux, the color of a coffee latte. Add the onions, celery and bell peppers and continue to stir for 4 to 5 minutes or until wilted. Add the sausage, salt, cayenne, and bay shrimp. Continue to stir for 3 to 4 minutes. Add the chicken stock. Stir until the roux mixture and stock are well combined. Bring to boil. Reduce heat to medium-low. Cook uncovered, stirring occasionally for 1 hour. After seasoning the chicken with salt, pepper and add to the pot. Simmer for 1/2 hour. Add the converted rice, cover and cook 20 minutes or until the rice is tender. Remove from heat and stir in the parsley and green onions. Serve in deep bowls.


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