Ingredients and Weight:
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 pound andouille sausage, sliced
- 1 pound smoked ham hocks
- 1 pound jumbo shrimp, peeled and deveined
- 1 pound large okra, sliced
- 3 cups chopped yellow onions
- 3 cups chopped green bell peppers
- 2 cups chopped celery
- 3 tablespoons all-purpose flour
- 6 cups chicken broth
- 4 cups water
- 1 cup chopped fresh parsley
- 1 bay leaf
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes
- Salt and black pepper to taste
Preparation Time:
30 minutes
Cooking Time:
90 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Season the chicken pieces with salt and black pepper. Sear them in a large pot over medium-high heat until golden brown. Remove the chicken from the pot and set aside.
- Add the andouille sausage to the pot and brown it. Remove the sausage from the pot and set aside.
- Add the ham hocks to the pot and cover them with water. Bring to a boil, then reduce heat and simmer for 45 minutes. Remove the ham hocks and let them cool.
- Skim any excess fat from the pot. Add the onions, bell peppers, and celery and sauté for 5-7 minutes until softened.
- Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.
- Gradually whisk in the chicken broth and water. Bring to a simmer and cook for 15 minutes.
- Add the okra, shrimp, chicken, and sausage to the pot. Season with parsley, bay leaf, oregano, thyme, red pepper flakes, salt, and black pepper.
- Bring to a boil, then reduce heat and simmer for 30 minutes, or until the gumbo has thickened.
- Serve the gumbo over cooked rice.
Nutritional Information:
Serving size: 1 cup
Calories: 400
Fat: 15 grams
Saturated fat: 5 grams
Cholesterol: 120 milligrams
Sodium: 800 milligrams
Carbohydrates: 35 grams
Fiber: 5 grams
Protein: 25 grams
Dish Characteristics:
- Rich and flavorful
- Perfectly balanced spices
- Tender seafood and meats
- Visually appealing with vibrant colors and textures
User Comments:
- "The best gumbo I've ever had! The flavors were complex and perfectly balanced."
- "This dish was a hit at our dinner party. Everyone raved about it."
- "I loved the combination of the seafood and meats. It was so satisfying."
- "The okra added a nice crunch and texture to the gumbo."
- "This recipe is a keeper. I'll definitely be making it again."
Special Precautions and Tips:
- Make sure to remove excess fat from the pot after browning the meats to prevent the gumbo from being greasy.
- Simmer the gumbo for at least 30 minutes to allow the flavors to develop.
- Season the gumbo to taste, as the amount of salt and pepper required may vary.
