Recipe courtesy of Spicesea.
Directions for: Spicy Gumbo
Ingredients
lb(s) spicy sausage, cut into medium chunks
lb(s) whole chicken thighs
lb(s) 21/25-sized shrimp, peeled and deveined
2 red bell peppers, medium dice
2 green bell peppers, medium dice
2 medium onions, medium dice
2 cups clam juice
1 cup chicken stock
2 cups crushed tomatoes
2 Tbsp salt
1 Tbsp cayenne pepper
2 Tbsp Sriracha
1 Tbsp black pepper
2 Tbsp canola oil
cup arrowroot, mixed with water until consistency is thick like heavy cream
3 cups cooked rice (can be white or brown rice)
Directions
1. In a heavy pot, saut sausage to render out the fat. Once the sausage has been rendered, remove from pot.
2. Add 2 tablespoons canola oil to the sausage fat. Add to the oil the diced red bell pepper, green bell pepper, and onions. Sweat the vegetables over medium heat until the onions are translucent (about 10 minutes).
3. Add to the vegetables, the clam juice, chicken stock, and crushed tomatoes. Allow liquids to come to a simmer. Add in the sausage.
4. While this is simmering, cook off your chicken thighs - either by grilling or sauting them. Once the chicken is cooked (to 160 degrees), dice the chicken and add to the simmering liquids.
5. Add in all the seasoning: salt, cayenne pepper, Sriracha, and black pepper. Seasonings can be adjusted to taste. Allow the gumbo to simmer for 1 to 1 1/2 hours.
6. Now add in the arrowroot mixture. Make sure you are stirring the gumbo constantly while adding the arrowroot. The mixture will immediately begin to thicken. Continue to stir until it is fully incorporated. You can add more arrowroot if you want a thicker product, or if you need to thin out the mixture, use additional chicken stock.
7. Add in the shrimp and allow to cook over low heat for 10 more minutes. Adjust seasonings. Serve over 1/2 cup of rice.
See more: Chicken, Hot and Spicy, Pork, Rice/Grain, Vegetables, Comfort Food