Ingredients
- 1 bottle Dan-O's SEA-soning™
- 1 White Onion
- 1 Green Pepper
- 1 Bunch Celery Hearts
- 3/4 Cup Canola Oil
- 3/4 Cup + 1 Tbsp All Purpose Flour
- 14 oz. Andouille Sausage
- 1.5 lb Boneless, Skinless Chicken Thighs
- 6 Cups Chicken Stock
- 12 oz. Frozen Cut Okra
- 8 oz. Fresh Cod
- 1 lb Frozen White Shrimp
- 4 Cups Cooked White Rice
Preparation Instructions
- Dice the white onion, green pepper, and celery and set aside.
- Pour oil and flour into a cast iron dutch oven and heat over a very low heat. Stir constantly with a wooden spatula until the roux reaches your desired color, approximately 40 minutes to one hour. The roux should not get hot enough that it smokes. If it smokes, turn the heat down even further or turn the heat off until smoke dissipates and return the roux to a low heat. The roux should brown very slowly and not burn.
- Slice the sausage diagonally into thick slices. Heat in a skillet at a medium temperature until well browned, 5-7 minutes.
- Dice the chicken thighs. Using tongs or a slotted spoon, remove the sausage from the pan leaving as much of the cooked out grease in the pan. Set the browned sausage slices in a bowl lined with paper towels. Place the diced chicken thighs into skillet and season with about 2-3 tsp of Dan-O's SEA-soning™. Cook over a medium heat until browned, about ten minutes. Using tongs or a slotted spoon, remove the browned chicken and set in bowl on top of the browned Andouille sausage.
- Pour one cup of chicken stock and scrape with a wooden spatula to deglaze. Pour the chicken stock over the chicken and sausage.
- Continue to cook the roux until it reaches your desired color. When the roux reaches the color that you like -- ranging from a brick red to dark chocolate color -- add the diced celery, white onion, and green pepper. Turn the heat up to a medium-low and stir, allowing the vegetables to cook for a few minutes.
- Add six cups of chicken stock to the dutch oven and stir to combine. When the stock has combined with the roux, add the chicken, sausage, and frozen okra to the dutch oven and turn heat up to a medium temperature.
- Season the gumbo with Dan-O's SEA-soning, about half a bottle. Stir to combine.
- Add frozen shrimp to gumbo. Stir to combine.
- Cut the cod into bite-sized chunks and add to gumbo. Stir to combine.
- Allow the shrimp and cod to cook, stirring occasionally. Approximately 6-8 minutes.
- Serve with white rice.
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