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Boudreaux’s

Bayou Gumbo

Ingredients

1 cup Olive oil 1 cup chopped chicken breast
½ lb sliced polish sausage 1 cup flour
2 tbsp minced garlic 3 quarts chicken stock
1 bottle of beer 6 ribs chopped celery
4 chopped Roma tomatoes 1 sweet onion, chopped
2 tbsp chopped jalapenos Salt to taste
1 (10) oz can diced tomatoes w/peppers
1 bunch chopped parsley
3 tbsp Cajun seasonings (thyme, basil, cayenne, black pepper,
1 lb shrimp or crawfish
Smoked sausage

Lagniappe

Heat a couple of tbsp of the oil in a heavy skillet and cook the chicken till no
longer pink, stir in the sausage and continue cooking till browned. Drain and
set aside

In the same pan heat the remaining oil and flour to create a roux. Stir it
constantly till it turns a light brown (about 6 min). The darker the roux the
more intense the flavor and the thinner the soup, mix in the garlic and cook
another minute.

Gradually pour in the chicken broth and beer, bring to a boil and mix in the
celery, tomatoes, onions, diced tomatoes, jalapenos, parsley and Cajun
seasonings. Reduce heat to a simmer and cook for 40 minutes stirring often.

Mix the chicken and sausage back in and continue cooking for about 20
minutes at a simmer

NOTE: If you want Okra Gumbo, add 2 cups frozen Okra the last 10 minutes
along with some file’ powder. You can also double the shrimp or add oysters,
crab or any seafood you like for a seafood gumbo.

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