Nitas Gumbo

 

Ingredients:

½ cup  Vegetable Oil

1 tbsp Extra Vegetable Oil

½ cup  All- purpose Flour

8 oz  Smoked Sausage, cut into ½ inch pieces

1.5 lbs  Boneless Skinless Chicken Thighs

2 Tbsp Tomato Paste

1 cup Chopped Onions

2 ribs Celery, chopped

3  Diced Bell Peppers (Green, Red, Yellow)

1.5 tbsp Nita’s Cajun Spice

2 tbsp Pickling Spice

2 lbs.  Medium Raw Shrimp (peeled, deveined and tails removed)

2 tsp Gumbo File

½ cup Okra

4 cups  Chicken Broth

Cheesecloth

Kosher Salt and Fresh Ground Black Pepper

Hot white rice, for serving

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(if you do not have pickling Spice that is fine. This recipe does not have to have the Pickling Spice

you can also substitute the meat. If and questions please contact me )

 

 

 

 

Directions:

Heat ½ cup of the Vegetable Oil in a Cast-Iron or other heavy -bottomed skillet over medium-

high heat until very hot.  Add the flour and whisk until combined and just beginning to brown.

Reduce the heat to Medium-low and continue to cook, whisk occasionally until it is a deep brown

color. 15 minutes. Set roux aside.

Heat the remaining 1 tablespoon oil in large pot over Medium heat.  Add sausage and cook, stir occasionally until lightly browned. Remove sausage with slotted spoon to a bowl.  Sprinkle in the chicken and add salt and pepper, brown over medium heat in sausage drippings.  Remove chicken from pot and place in the bowl with sausage.

Stir in tomato paste until smooth and slightly darkened (be careful to burn; turn heat down if this is your first time making it. Its ok to cook a little slower than others), about 1-2 minutes.

Add the celery, onions, peppers and Cajun spice to the pot and cook until softened.  Add the chicken broth and 2 cups of water and bring to a simmer.  Slowly whisk in the roux a bit at a time until combined. Tie the pickled spice in cheesecloth and add to the pot with the sausage and chicken.  Simmer all together until thicken and all the flavor have blended.  (about 45 minutes).

Add Shrimp, okra and gumbo file and simmer until the shrimp are cooked thoroughly and gumbo has thickened. Remove and discard the pickling spice bundle.  Taste and add seasoning with additional salt and pepper as needed. Serve the gumbo over rice.