Gumbo: Shrimp, Chicken and Andouille Sausage. Heat oil in a heavy large Dutch oven over medium-high heat until very hot and almost smoking. Add flour and stir constantly until mixture is dark reddish brown. Cook the oil and flour over moderately low heat, stirring constantly, until a deep.
Slowly add the steamy stock and water to the bell pepper onion roux mixture, stirring constantly while you do so. Bring the gumbo to a simmer and add the Worcestershire sauce and salt to taste. Chop the vegetables: Place the celery, onion, green bell pepper, and garlic into the bowl of a food processor, and pulse until the vegetables are finely chopped. You can cook Gumbo: Shrimp, Chicken and Andouille Sausage using 0 ingredients and 0 steps. Here is how you cook that.
Ingredients of Gumbo: Shrimp, Chicken and Andouille Sausage
You can also use a sharp knife to finely chop. Make the roux: Heat the oil in a large, heavy saucepan. Season mixture generously with salt and pepper. Stir in shrimp broth and reduce heat to medium.
Gumbo: Shrimp, Chicken and Andouille Sausage instructions
With a wooden spoon, scrape bottom of pot to dissolve any browned bits. Pour browned flour into a bowl and return pot to heat. Increase heat to medium and add oil to the pot. Pour the chicken stock and reserved shrimp stock in and stir till the paste (roux) is combined. Put the sausage, the rest of the creole seasoning,and the cayenne in and raise the heat to bring to a soft boil.