Side Pannel
Shrimp, Chicken and Andouille Sausage Gumbo

- Prep Time: 20-minutes
- Cooking Time: 6 hours, 20 minutes
- Serves: 8 servings
Shrimp, Chicken and Andouille Sausage Gumbo
- Recipe Submitted by Herb on 11/15/2014
Category: Dinner Party, Main Dish, Onions, Peppers, Chicken, Seafood
Ingredients List
- 1/3 c. Hy-Vee all-purpose flour
- 1/3 c. Hy-Vee canola oil
- 3 c. water
- 1 (12 oz) pkg Andouille sausage, sliced
- 1 1/2 c. chopped cooked Hy-Vee boneless chicken breasts
- 1 (14.5 oz) can Hy-Vee diced tomatoes, undrained
- 1 (16 oz) pkg frozen cut okra
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 1/2 c. chopped celery
- 4 garlic cloves, minced
- Hy-Vee salt and Hy-Vee black pepper, to taste
- 1 (16 oz) pkg frozen shelled deveined raw shrimp
- prepared Hy-Vee rice, option
Directions
1. To make the dark roux, in a heavy 2-quart saucepan stir together the flour and oil until smooth.
2. Cook over medium-high heat for 5 minutes, stirring constantly.
3. Reduce heat to medium. Continue to cook and stir constantly about 5 to 10 minutes more or until a dark, reddish-brown roux forms. Cool completely.*
4. In a 5-quart slow-cooker add water. Stir in prepared cooled dark roux. Add sausage, chicken, tomatoes, okra, onion, green pepper, celery, garlic, salt and pepper. Cover and cook on LOW for 6 to 7 hours. Add shrimp and continue to cook for 20 minutes.
5. Serve over prepared rice, if desired.
6. Test Kitchen Tip: Prepare the dark roux the day before.
7. Store covered in refrigerator until ready to us
2. Cook over medium-high heat for 5 minutes, stirring constantly.
3. Reduce heat to medium. Continue to cook and stir constantly about 5 to 10 minutes more or until a dark, reddish-brown roux forms. Cool completely.*
4. In a 5-quart slow-cooker add water. Stir in prepared cooled dark roux. Add sausage, chicken, tomatoes, okra, onion, green pepper, celery, garlic, salt and pepper. Cover and cook on LOW for 6 to 7 hours. Add shrimp and continue to cook for 20 minutes.
5. Serve over prepared rice, if desired.
6. Test Kitchen Tip: Prepare the dark roux the day before.
7. Store covered in refrigerator until ready to us
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