Ingredients

Servings:

Ingredients

▪ 12 grams Cajun Seasoning, optional for additional flavor
▪ 300 grams Brown Roux
▪ 100 grams (1 cup) Frozen Okra
▪ 300 grams "holy trinity"
▪ 1 Rotisserie Chicken, Un-flavored
▪ 1 litre Chicken Stock + .5 litre Shrimp Shell Stock
▪ 340 grams (12 ounce package) Andouille Sausage, sliced into 'coins'
▪ 3 cloves Garlic, minced
▪ 250 grams Shrimp, preferably uncooked, shell on
▪ 1 bunch Green Onions, finely chopped
▪ 1 bunch Parsley, finely chopped
▪ Salt and Pepper

Component Foundations

This culinary creation relies on the following structural foundation base elements. Be sure to prepare these ahead of time:

Dinner

Gumbo

Name: Gumbo
Prep time: 20 min
Cook time: 60 min
Yield: 10 servings

Gumbo is a rich, flavorful stew from Louisiana, known for its dark roux base, the "holy trinity" of celery, bell peppers, and onions, and a combination of meat (like chicken and andouille sausage) or seafood (like shrimp and crab). It's thickened with okra or filé powder and traditionally served hot over rice, with variations like Cajun (no tomatoes) and Creole (often includes tomatoes).

Prep: 20 mins

Cook: 60 mins

Instructions

Preparation

Make a brown roux.

Chop the holy trinity.

Brown the andouille coins.

Make the shrimp shell stock.

De-bone and shred the rotisserie chicken.

Assembly

Sauté onions until translucent.