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It’s March in Minnesota and the long winter is really starting to cause distress in my psychological well-being. The below zero temps combined with the 2 feet of snow that covers my grill is making me believe that summer is never coming. I can only eat soups and stews for so long without getting tired of it…what I would do for a burger and grilled pineapple fresh off the grill…
Snap out of it Shannon! Summer will come, but in the meantime, why not experiment with some dishes you haven’t tried before. I watch a lot of Food Network and try to gain inspiration from what I see on shows like “Diners, Drive-Ins and Dives”. Recently, I watched an episode that had the most delicious looking bowl of seafood gumbo and I began to think….Gumbo?????
While this recipe is not paleo, due to the 3 tablespoons of flour, it is hearty, healthy and delicious!
Seafood Gumbo Recipe Ingredients
- 1 tablespoon butter (not margarine)
- 2 cloves chopped garlic
- ¼ cup chopped celery
- ¼ cup chopped green pepper
- ½ pound chopped okra
- ½ pound andouille sausage links, cut into ½ – 1 inch pieces
- 3 tablespoons butter
- ½ pound boneless chicken thighs, cut into ½-1 inch pieces
- 3 tablespoons flour (all-purpose)
- 2 cups beef stock
- 2 cups chicken stock
- 1 pound peeled and deveined shrimp
- 1 teaspoon parsley
- 1 teaspoon thyme
- 2 tablespoons Creole seasoning
- 1 bay leaf
- salt to taste
- cayenne pepper to taste (I used about a 1/8 of a teaspoon)
- ¼ teaspoon hot sauce (use a little less if you don’t like it spicy)
- 2 cups cooked white rice (this can be made while the gumbo is simmering)
- File powder, optional (highly recommended, though)
- In a sauté pan over medium/high heat, melt your butter. Add the garlic, celery, pepper and okra. Cook until vegetables are tender and onions are translucent. Remove from skillet when done.
- Add the sausage to the same skillet and cook until done. Remove from skillet. Add the 3 tablespoons of butter and melt. Add the chicken thighs and cook through. Remove chicken from pan.
- Turn heat to medium. Add the flour to the rest of the butter already in the skillet. Stir the flour constantly to make a roux, about 20 minutes. It should turn a brown color when the roux is done. Add one cup of beef stock along with the cooked vegetables to the roux. Leave the heat on medium and bring to a boil.
- Add the remaining chicken and beef stock, cooked chicken thighs, sausage, and bay leaf. Simmer for about one hour.
- After one hour, add your shrimp to your pan along with your seasonings and hot sauce. Cook for about 15 minutes longer. Remove bay leaf.
- To serve, divide the rice into bowls. Pour the seafood gumbo on top. Sprinkle a small amount of file powder in each individual bowl and stir. Do not add the file powder to the pot or it will make your leftovers gooey.