New Orleans Style Shrimp Sausage and Chicken Gumbo #Plated #Gumbo Recipe 1 cup all-purpose flour 2 small young chickens 1 cup yellow onion 1 small onion for chicken broth 1 green bell pepper 1 cup celery chopped 3 cloves garlic 6 cups chicken broth 4 bay leaves 1 tablespoon Cajun seasoning Kosher salt to taste Black pepper to taste 6 ounces fresh or frozen okra sliced 1/2 inch thick 3/4 cup vegetable oil 2 pounds andouille sausage sliced 1/2 inch thick 1 1/2 raw shrimp peeled and deveined 8 scallions sliced 1 tsp thyme 1 tsp cayenne pepper 1/2 tsp garlic powder 2 tsp gumbo filet 1 tsp paprika 1 ounce dried shrimp (optional) Directions Add chickens to stock pot and cover with water, season with 1 small onion, salt, and 3 cloves of garlic. Bring to a boil and then lower the fire to low. Simmer for 2 hours. Set aside to cool....once cooled debone the chickens and keep the broth and the meat only. To make the rue: Preheat the Dutch oven or a heavy pot and add 3/4 cup of oil then add 1 cup of flour gradually and stir continuously (with a wooden spoon you must continue to stir from start to finish) the heat should be on med-low and add in flour until the rue is a dark chocolate color and a thick consistently. Add pre-cut bell peppers, onions and celery to the rue and stir until the onions are translucent. Gradually Add 6 cups of your chicken broth to the mix. Add the seasonings Sauté sausages, chicken and okra and dried shrimp Add everything to the pot and give it a good stir. Let the pot come to a slow rumble and cover for about 30 minutes After 30 minutes add the shrimp Add 1 tsp gumbo filet to pot. Turn on low and simmer for at least one hour. contact us email: platedvideos@gmail.com