Heat Duck fat in a large pot or Dutch oven over medium-high heat. Brown the Chicken in batches and set aside.
Add Andouille sausage to the pot and cook until browned.
Make the Gumbo Base: In the same pot, whisk together All-purpose flour and Duck fat to create a roux. Cook, stirring constantly, until the roux is a deep mahogany color (about 30-40 minutes).
Add the Vegetables (Yellow onion, Celery, Green bell pepper, Garlic) to the roux and cook until softened, about 5-7 minutes.
Deglaze the pot with Dry sherry, scraping up any browned bits from the bottom.
Gradually whisk in the Homemade chicken stock, ensuring no lumps form.
Add the Creole seasoning, Smoked paprika, Worcestershire sauce, Hot sauce, Dried thyme, Dried oregano, Sea salt, and Freshly ground black pepper to the pot. Bring to a boil, then reduce heat and simmer for 60 minutes.
Return the browned Chicken to the pot. Add the Shrimp and cook until pink and opaque, about 5-7 minutes.
Serve the gumbo over cooked Jasmine rice. Garnish with chopped green onions and fresh parsley.
Heat Duck fat in a large pot or Dutch oven over medium-high heat. Brown the Chicken in batches and set aside.
Add Andouille sausage to the pot and cook until browned.
Make the Gumbo Base: In the same pot, whisk together All-purpose flour and Duck fat to create a roux. Cook, stirring constantly, until the roux is a deep mahogany color (about 30-40 minutes).
Add the Vegetables (Yellow onion, Celery, Green bell pepper, Garlic) to the roux and cook until softened, about 5-7 minutes.
Deglaze the pot with Dry sherry, scraping up any browned bits from the bottom.
Gradually whisk in the Homemade chicken stock, ensuring no lumps form.
Add the Creole seasoning, Smoked paprika, Worcestershire sauce, Hot sauce, Dried thyme, Dried oregano, Sea salt, and Freshly ground black pepper to the pot. Bring to a boil, then reduce heat and simmer for 60 minutes.
Return the browned Chicken to the pot. Add the Shrimp and cook until pink and opaque, about 5-7 minutes.
Serve the gumbo over cooked Jasmine rice. Garnish with chopped green onions and fresh parsley.
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