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Chicken, Sausage and Shrimp Gumbo

Kraft Memeber Recipe
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Makes: 10+ servings Total Time: 2 hr
Category: Soups/Chilis Sub Category: Soups & Stews

what you need
  • 1 bag chicken drummettes
  • 2 packs sausage
  • 1 onion
  • 1 bell pepper
  • 2 bags raw, peeled shrimp
  • 2 cups flour
  • 2 cups oil
  • 1 cup cayenne pepper for spice
  • Creole Seasoning by Tony Chacere
make it
Cook chicken in oven on 400°F for about 30-35 minutes. Fry sausage to get rid of excess oil. Drain and put aside. Chop up onion and bell pepper and put aside. Cut up sausage and put aside. Thaw shrimp and set aside.

Put flour and oil in skillet on medium-hi heat for about 20 minutes or until desired shade of brown is achieved. Stir frequently. Once satisfied with color pour in onions and bell pepper. Slowly add water.

Transfer 1/2 of skillet into soup pot. Continue to add water and remains from skillet until gravy is as thick or thin as desired. Add chicken to gravy. Cook on medium-hi heat for 30-40 minutes. Add sausage, cayenne pepper, and Creole seasoning. Add shrimp last. Serve over small amounts of rice.
There may be some oil that accumulates on top of gumbo. Remove with a big spoon what you can see and you should be fine.
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