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"Spontaneous Heating" Gumbo

  • 6servings
  • 60minutes

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, H, C, P
MineralsSelenium, Iodine, Fluorine, Silicon, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/2 cup canola oil

  2. 1 pound boneless skinless chicken breast , diced

  3. 1 pound andouille sausage , sliced

  4. 1/2 pound buffalo sausage or other smoked sausage, sliced

  5. 1 small yellow onion, chopped

  6. 1 green bell pepper , chopped

  7. 1/2 cup all-purpose flour

  8. 1 tablespoon gumbo file seasoning

  9. 1 1/2 teaspoons cayenne pepper

  10. 1/2 teaspoon freshly ground black pepper

  11. 2 teaspoons hot pepper sauce (recommended: Tabasco)

  12. 1 cup clam juice

  13. 3 cups chicken stock

  14. 1 cup tomato juice

  15. 1 cup pale ale (recommended: Firehouse Chukkar Ale)

  16. 6 ounces pollack or other white fish, diced

  17. 1 pound shrimp, peeled and deveined, tails removed

  18. 1/2 pound okra

  19. 1 cup canned clams

  20. White rice, for serving

Instructions Jump to Ingredients ↑

  1. Heat a Dutch oven or large pot over medium heat. Add the canola oil, chicken breast and sausages. Saute until lightly browned, about 5 minutes. Add onion and peppers and cook until tender, about 5 minutes. Add the flour, spices, and hot sauce. Cook until the mixture thickens, about 3 to 5 minutes. Add clam juice, chicken stock, tomato juice and pale ale. Bring to a simmer and add the fish and shrimp. Cook until the shrimp and fish are done, about 5 minutes. Reduce the heat to a simmer and add the okra and clams. Simmer for about 3 to 5 minutes. Serve over white rice.

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