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Today we’re making chicken, sausage, and shrimp gumbo. The flavor of this soup is amazing. Well, at least it is imo, lol. We had a new helper and taste tester today. I hope you enjoy this gumbo recipe!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
CHICKEN, SAUSAGE, AND SHRIMP GUMBO:
https://www.sipandfeast.com/chicken-sausage-shrimp-gumbo/
INGREDIENTS WITH GRAM AMOUNTS (Gram amounts are estimates)
11 tablespoons (156g) vegetable oil – divided
11 tablespoons (100g) flour
1 medium onion – diced
2 ribs celery – diced
1 large green pepper -diced
3 cloves garlic – minced
1 pound (454g) boneless skinless chicken thighs
¾ pound (340g) large shrimp – deveined and shells/tails removed
¾ pound (340g) Andouille sausage – sliced
5 cups (1200g) low sodium chicken stock plus more if too thick
¼ cup flat leaf parsley – minced
2 large bay leaves
1 teaspoon filé powder for serving, optional
1 tablespoon Cajun seasoning – divided, plus more to taste
salt and pepper – to taste
5 green onions – sliced
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We're back guys! We've been working on setting up a new kitchen. This is one of the last videos filmed in the old kitchen. The print recipe and ingredients are linked right in the description. As always, thanks for liking and sharing our videos!
Ah, I appreciate this. I make a gumbo and my roux takes about 45 minutes and I always thought I was just extra careful because I didn't wanna start over haha. Glad to hear that this is normal.
Excellent video as always!
"You can tell me what I did right and what I did wrong." If it tastes good, then you did it right. ????
Lol, I consider it a criminal offense to stink up good seafood with andouille sausage…
There he is! I thought you fell in the bolognese, jimbo!
I love gumbo!!!! Wish I could buy a good, store-bought roux!!
I leave my thighs only cut in half ,I love different textures hate anything torn apart even pulled pork rather have a slice..
Been using slap ya mama for 10 years easy very versatile spice.
I have never seen you do anything wrong. I appreciate every dish you take the time to make. Thank you.
I will be making this as soon as I get andouille and filé (I have some filé, but my wife brought it to the relationship and we've been together 25 years).
Nice one. Looks great as usual
My local grocery store has gator on sale, I may have to make this…
Well sassafras root is where rootbeer is from so maybe that's the perfumey smell comes from? Great video!
You just need a louisiana style hot sauce, which Tabasco is.
Glad you are back and thanks for a great easy recipe
a roux with oil and not butter? that's new to me
As soon as I saw this in my subscribed page I got so excited. Good to see you posting again and hope you were able to get a good break in (if that’s what you were doing)!
Here's what you did wrong…… you didn't make this post earlier.
Am I the only one that clicks the like feature before these sip and feast videos actually start playing? ????
I would like you to prepare a Clam Chowder after the Gumbo.
If it tastes good then you did it right! You should see all the "incorrect" things I do with my paella…
We need to get Cajun Ninja to comment on this.
I look forward to making this. Just ordered the Slap Your Mama and Tony Chacere's File' Powder.
By "U26" shrimp, do you mean 26-30? I usually only hear the "U" designation for colossal U15s.
I love your laid back style. Please don’t use these can’t stop eating clickbaity titles.
Tara is funny. She was surprised by the slap ya mama name. It’s addicting!
If you leave the fat in on the sausage, and wait until you’re about to serve the gumbo, you can get a nice baguette or any good bread, slice it up and just dip the bread on top just enough to soak up the grease on top of the gumbo. Pop them in the oven to toast and it’s the perfect seasoned oil to have some bread with the gumbo.