Gumbo #3

Ingredients:

4 green onions, whites and light greens separated from dark green parts

2 red peppers

2 Serrano peppers

1 onion

3 cloves of garlic

3 stalks of celery

2 links of hot seafood sausage 

2 links of hot Italian sausage

2 chicken breasts

1 pound of shrimp

1/2 cup flour

6 tbsp butter

1/2 bunch of parsley, divided in half

16 oz of crushed tomatoes

4 cups of chicken stock

2 cups of seafood stock

6 dashes of worsteshire

2 tbsp molasses

1 tsp cinnamon

1 tbsp chili powder

1 tsp gumbo file powder

Black pepper to taste

3-5 tbsp Creole seasoning

3-5 tbsp Cajun seasoning

    Make sure salt content in both spice blends is below 300mg

For rice:

2.5 cups of organic basmati rice

5 cups of water or stock

Smashed garlic clove

2 tbsp salted butter

Directions:

1. In a large Dutch oven, add 1 tbsp butter over medium heat. Slice both sausages into rounds. I took the casing off the Italian sausage. Brown sausage for about 5 minutes and remove with slotted spoon. 

2. Add cubes chicken to the pot with 1 tbsp each of creole and Cajun seasoning. Brown about 6-7 minutes, remove with slotted spoon. 

3. Add your chopped veggies. First, add onion (whites and light greens of green onion too) and celery. Scrap up the brown bits in the pan as they cook. Salute for about 5 minutes. Add another tbsp of each, creole and Cajun seasoning. 

4. Add peppers, garlic, 1/2 the parsley to the pot. Stir for another 5-7 minutes. Add chili powder and a little black pepper. Removed veggies with slotted spoon. 

5. Make your roux. Add 5 tbsp butter to the pan and wait until melted. Slowly mix in your flour and stir constantly. Stir your roux until you have a brown color. I went for a little darker than caramel but not as dark as chocolate. 

6.  Once you have your roux the way you like it, stir in 6 cups of stock, one at a time as you stir constantly. Add your tomatoes. 

7.  Dash in your worsteshire, stir in your molasses and add another tbsp of each creole and Cajun seasoning. Bring to a simmer. 

8. Add back in your veggies and all their juice. Simmer uncovered for an hour. 

9. Make your rice. Put all ingredients in a heavy bottom pot. Bring to a simmer. Stir once and then lower heat and cover. Rice cooks for 18-20 minutes. After you turn off the heat, let sit for at least 5 minutes and then fluff with a fork. 

10. When gumbo has cooked down for an hour, add in your chicken and sausage. Season shrimp with  about a tsp each of creole and Cajun seasoning. Add the shrimp in as well. 

11. Let your proteins heat up in the gumbo for about 10 minutes. 

12. Serve gumbo in a bowl over a mound of rice. Garnish with parsley and greens from green onion.