Chicken, Shrimp and Sausage Gumbo

• Prep25 min
• Cook1 h 15 min
• Total1 h 40 min
• Serves6

Ingredients

For the vegetables

• 120 g yellow onion (1 small), in pieces
• 100 g green or red bell pepper (1 small), in pieces
• 80 g celery (2 stalks), in pieces
• 3 garlic cloves

For the roux

• 70 g vegetable oil (1/3 cup)
• 45 g all-purpose flour (1/3 cup)

For the gumbo

• 170 g smoked andouille sausage (6 oz), sliced 1 cm (1/2 in) thick
• 650 g low-sodium chicken broth (2 3/4 cups)
• 2 tsp Cajun or Creole seasoning
• 1/2 tsp dried thyme
• 1 bay leaf
• 1/4 tsp cayenne pepper, optional
• 250 g boneless, skinless chicken thighs, in 2.5 cm (1 in) pieces
• 100 g okra, fresh or frozen, sliced 1.5 cm (1/2 in) thick
• 200 g large shrimp, peeled and deveined (about 1/2 lb)
• Salt to taste

To serve

• Cooked long grain white rice
• Sliced green onions
• Hot sauce, optional

Instructions

1. Place the onion, bell pepper, celery and garlic in the mixing bowl and chop 4 sec/speed 5. Transfer to a bowl and keep it next to the stove.
2. In a large heavy skillet or Dutch oven on the stove over medium heat, brown the sausage 4 to 5 minutes. Lift it out onto a plate, leaving the fat in the pan.
3. Add the oil to the same pan and whisk in the flour. Cook over medium to medium-low heat, stirring constantly with a wooden spoon or flat whisk, 25 to 35 minutes, until the roux is the color of milk chocolate. If you see black specks, it burned: start over.
4. Add the chopped vegetables to the roux (it will sizzle) and stir 4 to 5 minutes, until softened. Scrape everything into the mixing bowl.
5. Add the broth, Cajun seasoning, thyme, bay leaf and cayenne and mix 20 sec/reverse/speed 3, until the roux dissolves.
6. Add the sausage, chicken and okra. Place the simmering basket on the lid instead of the measuring cup and cook 25 min/100°C (212°F)/reverse/speed soft.
7. Add the shrimp and cook 5 min/100°C (212°F)/reverse/speed soft, until pink and opaque. The chicken should reach 74°C (165°F). Remove the bay leaf, taste and add salt if needed.
8. Serve in bowls around a scoop of white rice, topped with green onions, with hot sauce on the side.

Tips

• Cook the rice before you start, on the stove or with the TM7 rice cooker mode, and keep it covered. The roux needs your full attention.
• Be patient with the roux and keep the heat moderate. A darker roux gives more flavor but thickens less, so a milk chocolate color is the sweet spot.
• Gumbo tastes even better the next day. It keeps 3 days in the fridge. To freeze it, leave out the shrimp and add them fresh when you reheat it.