Ingredients
The following ingredients have 9 Servings
- 1 teaspoon olive oil
- 1 pound chicken breast or thighs
- Salt and pepper to taste
- 12 ounces andouille (sliced into ¼ inch slices)
- ½ cup peanut oil or vegetable oil
- ½ cup flour
- 1 large bell pepper (chopped)
- 2 serrano peppers (chopped)
- 1-2 ghost peppers or 7-pot peppers (chopped – You can OMIT these to tame the heat, or use a habanero pepper instead.)
- 1 large white onion (chopped)
- 3 celery stalks (chopped)
- 3 cloves garlic (chopped)
- 1 can crushed tomatoes (14-ounces)
- 1 14- ounce can tomato sauce
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 tablespoon cayenne pepper
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 1 teaspoon black pepper
- 6 cups chicken stock
- Your favorite Louisiana style hot sauce
- 1 bunch collard greens (chopped)
- 1 pound shrimp
- For Serving: Cooked white rice
Instruction
- Heat a pan to medium heat. Add 1 teaspoon olive oil and heat.
- Season chicken with salt and pepper and add to the pan along with the sliced andouille. Cook a couple minutes per side until browned. Set aside until ready to use.
- Add ½ cup peanut oil to a large pot and heat to medium heat. Add flour and stir. Cook for 15-20 minutes, constantly stirring, until the roux browns to the color of chocolate. Do not allow to burn.
- Add peppers, onion, celery and garlic. Stir and cook for 5 minutes.
- Add the chicken and andouille. Stir and cook for 1 minute.
- Add crushed tomatoes, tomato sauce, herbs and seasonings, chicken stock and a few dashes or more of hot sauce. Scrape up the brown bits from the bottom.
- Add collard greens and bring to a quick boil. Reduce heat and cook at medium-low heat for 1 hour or more to thicken.
- Tuck the shrimp into the gumbo the last 10 minutes of cooking and simmer until the shrimp is cooked through.
- Remove from heat and swirl in a few dashes of hot sauce to your preference.
- Serve with cooked rice and extra hot sauce.
