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Easy Southern Cooking Class Recipes

From Sweet Mama Janisse’s Kitchen
Bless My Soul Café

Chicken, Sausage & Shrimp Gumbo

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Chicken Sausage Gumbo with Shrimp
Classic southern recipe

Now when it came to the chicken sausage gumbo with shrimp, oh my, there is nothing like a great big huge steamy pot of gumbo. The more things you put in it the better. When I make it, I like to do the shrimp, the sausage and  chicken. But first you always have to start with that very important part of the procedure, that's with your roux. Now you don't make the roux fast you take your time and that’s when you get the utmost flavor when you take your time and put all that love and feeling into your roux. And that basically is the basis for your gumbo and an awful lot of Cajun and Creole cooking.

Chicken, Sausage & Shrimp Gumbo

(Makes 6 servings)

  1. 1/3 cup all-purpose flour              
  2. 1/3 cup cooking oil           
  3. 1 large onion, chopped               
  4. 1/2 cup green pepper, chopped           
  5. 1/2 cup celery, chopped               
  6. 4 cloves garlic, minced               
  7. 1/2 teaspoon ground black pepper       
  8. 1/4 teaspoon ground red pepper

  In a heavy 4 quart Dutch oven, stir together the flour and oil until smooth.
Cook over medium-high heat for 5 minutes, stirring constantly.  Reduce heat to medium. Cook and stir the roux constantly about 15 minutes more or until the roux has formed a reddish brown color.

Stir in the onion, green pepper, celery,garlic black pepper.
 Cook and stir over medium heat for
 3 to 5 minutes or until vegetables are tender

Next add 4 cups hot water  

Gradually stir the hot water into the
2 lbs chicken thigh meat    (skinned  vegetable mixture.  Stir in chicken,
and cut into bite size pieces)  bring mixture to boiling. Reduce heat,
cover and simmer for 40 minutes.


12 ounces andouille or smoked Sausage  Stir in the sausage.  Cover and sausage, cut into ½ inch slices simmer about 20 minutes more till chicken is tender.  Remove from heat. Skim off fat.

Add 1-pound fresh or frozen  shrimp, return to heat.  Cover shelled shrimp  and simmer for 5 to 10 minutes.  Spoon over hot cooked rice.  Serve with 1/4 to 1/2 teaspoon file powder to the side of gumbo to stir in  and garnish with okra.  

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Soul Food ?

What makes soul food unique-and more indigenous to this country than any other so-called American cooking style- is that it was created  and evolved almost without European influence. 

It differs   from southern food in its use of plain ingredients,its ways with inexpensive cuts of meat and its original uses for what was available-

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