Squeakyboatcaptain
New member
This is a Party sized recipe.... You can cut back on it to your liking
Needed:
2 Large onions diced
2 Medium Bell Peppers diced
5 stalks of Celery Diced thin
tablespoon diced garlic
1 lb fresh sliced mushrooms
2 cans of cream of Chicken soup
2 cans Rotel diced tomatoes and chiles
1 small can of tomato paste
2 Containers of Chicken stock or gallon of Homemade stock
Gumbo File'
Tony Chachere's spice
Crystal or Louisiana Hot sauce
Worcestershire sauce
Kitchen Bouquet
2 packs of boneless chicken thighs (16 thighs) cut in to bite size pieces
3 lbs peeled raw shrimp or crawfish tails
1 lb of lump crab meat
1 lb of smoked sausage sliced thin
2 lemons
1 beer or small single serve bottle of red wine....or both
Olive oil
vegetable oil
Flour
salt and Pepper
First cook seasoned bite sized pieces of Chicken in Olive oil until cooked
through, and set aside on paper towel covered pan to drain off oil.
Next mix cream of Chicken soup, Rotel, tomato paste very thoroughly , Add a few good shots of Worcestershire sauce, a generous amout of hot sauce ( to taste) another generous amount of Tony Chachere's seasoning, Enough Kitchen Bouquet to give it a nice med dark brown coloring....squeeze the 2 lemons in to mixture, then set aside
Add about 2 1/2 cups of Veg. oil to bottom of large pot. Add about 1 1/4 cups flour to the oil to make the roux. Cook over a very low fire, whisking continuously.. Until the roux is a rich brown coloring....To make a good roux....it should take as long as it does to drink 3 beers casually.
Once the roux is a nice color....Add the onions, bell pepper, celery and garlic to the roux.....still mixing as it cooks, until onions are translucent.
At this point have your soup mix and stock ready to go.
Add the soup mixture, and stir...it will become a thick reddish brown blob. once mixed well....start adding the stock. Keep mixing, until you have a nice soup like consistency. You may have to add some water as well to get it right.
Add the cooked chicken, sliced mushrooms,beer or wine.. or both in to the pot along with the sliced smoked sausage.
Bring pot to a slow boil...stirring often so it does not stick.... Add more seasoning and hot sauce to taste along with the Gumbo File' ... I usually use 3-4 tablespoons, then turn down heat and let simmer until the chicken is tender and the sausage is cooked and mushrooms are tender.
Add the lump crabmeat ( careful to check for shell pieces in meat ) and the shrimp, crawfish or combo. bring to a boil, then reduce the heat to a simmer.
Cook until the shrimp are done ( not over cooked and mushy ) they should still be fairly firm but white all through.
Sometimes I will add a dozen peeled boiled eggs when I add shrimp....it is suprising how good they are in this dish.
Serve over Steamed white rice, with sweet cornbread and potato salad, and have that Gumbo File' handy to sprinkle over your Sauce Piquante.
I have used Snapping turtle instead of chicken, which makes this meal outstanding!!!
I usually make for parties or get togethers, as it feeds a number of people. A hint..... cook the day before your party....and put in refrigerator and let all the flavors blend together. Warm up before the Party.....it is ALWAYS better the next day!!!
P.S. .....it freezes well too.
Bon Apetit
Needed:
2 Large onions diced
2 Medium Bell Peppers diced
5 stalks of Celery Diced thin
tablespoon diced garlic
1 lb fresh sliced mushrooms
2 cans of cream of Chicken soup
2 cans Rotel diced tomatoes and chiles
1 small can of tomato paste
2 Containers of Chicken stock or gallon of Homemade stock
Gumbo File'
Tony Chachere's spice
Crystal or Louisiana Hot sauce
Worcestershire sauce
Kitchen Bouquet
2 packs of boneless chicken thighs (16 thighs) cut in to bite size pieces
3 lbs peeled raw shrimp or crawfish tails
1 lb of lump crab meat
1 lb of smoked sausage sliced thin
2 lemons
1 beer or small single serve bottle of red wine....or both
Olive oil
vegetable oil
Flour
salt and Pepper
First cook seasoned bite sized pieces of Chicken in Olive oil until cooked
through, and set aside on paper towel covered pan to drain off oil.
Next mix cream of Chicken soup, Rotel, tomato paste very thoroughly , Add a few good shots of Worcestershire sauce, a generous amout of hot sauce ( to taste) another generous amount of Tony Chachere's seasoning, Enough Kitchen Bouquet to give it a nice med dark brown coloring....squeeze the 2 lemons in to mixture, then set aside
Add about 2 1/2 cups of Veg. oil to bottom of large pot. Add about 1 1/4 cups flour to the oil to make the roux. Cook over a very low fire, whisking continuously.. Until the roux is a rich brown coloring....To make a good roux....it should take as long as it does to drink 3 beers casually.
Once the roux is a nice color....Add the onions, bell pepper, celery and garlic to the roux.....still mixing as it cooks, until onions are translucent.
At this point have your soup mix and stock ready to go.
Add the soup mixture, and stir...it will become a thick reddish brown blob. once mixed well....start adding the stock. Keep mixing, until you have a nice soup like consistency. You may have to add some water as well to get it right.
Add the cooked chicken, sliced mushrooms,beer or wine.. or both in to the pot along with the sliced smoked sausage.
Bring pot to a slow boil...stirring often so it does not stick.... Add more seasoning and hot sauce to taste along with the Gumbo File' ... I usually use 3-4 tablespoons, then turn down heat and let simmer until the chicken is tender and the sausage is cooked and mushrooms are tender.
Add the lump crabmeat ( careful to check for shell pieces in meat ) and the shrimp, crawfish or combo. bring to a boil, then reduce the heat to a simmer.
Cook until the shrimp are done ( not over cooked and mushy ) they should still be fairly firm but white all through.
Sometimes I will add a dozen peeled boiled eggs when I add shrimp....it is suprising how good they are in this dish.
Serve over Steamed white rice, with sweet cornbread and potato salad, and have that Gumbo File' handy to sprinkle over your Sauce Piquante.
I have used Snapping turtle instead of chicken, which makes this meal outstanding!!!
I usually make for parties or get togethers, as it feeds a number of people. A hint..... cook the day before your party....and put in refrigerator and let all the flavors blend together. Warm up before the Party.....it is ALWAYS better the next day!!!
P.S. .....it freezes well too.
Bon Apetit
Enough salt to put you in cardiac arrest but it is gooooooood.
