Shrimp, Sausage, and Chicken Gumbo
Description
This hearty Indiana gumbo with chicken, Italian sausage, and shrimp is a great cold weather meal.
Ingredients
•
1/2 cup all-purpose flour
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2 tablespoons vegetable oil
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2 cups chopped onions
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2 cups chopped green bell pepper
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6 cloves garlic, chopped
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2 teaspoons dried thyme
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2 bay leaves
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1 pound Italian sausage
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3 (14 1/2 ounce) cans diced tomatoes with juice
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1 pound cooked, shredded chicken
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2 cups chicken broth
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1 1/2 cups spicy tomato-vegetable juice cocktail (such as V8®)
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4 teaspoons Creole seasoning
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1 pound uncooked shrimp - peeled, deveined, and tails removed
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salt and ground black pepper to taste
Directions
1
Cook and stir flour in a large, heavy pot over medium-low heat until flour turns golden brown, about 15 minutes. Pour browned flour into a bowl and return pot to heat.
2
Increase heat to medium and add oil to the pot. Cook and stir onions and bell peppers in hot oil until slightly softened, about 7 minutes.
3
Stir garlic, thyme, and bay leaves into onion mixture; cook and stir for 1 minute. Add sausage to onion mixture and cook and stir until browned and crumbly, 5 to 10 minutes.
4
Stir diced tomatoes with juice, shredded chicken, chicken broth, vegetable juice cocktail, browned flour, and Creole seasoning into sausage mixture. Bring to a boil, reduce heat to low, cover the pot, and simmer, stirring often, until mixture is hot and flavors blend, 20 to 30 minutes.
5
Pour shrimp into sausage-chicken mixture; bring to a simmer. Cook shrimp until they are pink on the outside and the meat is no longer transparent in the center, about 5 minutes.
6
Discard bay leaves. Season gumbo with salt and pepper to taste.