Chicken & Shrimp Gumbo — ChefJohnReed -ChefJohnReed

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2020-06-05T16:00:00+0000
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Chicken & Shrimp Gumbo

Posted by John Reed on 17th April 2020

Approx 6 – 8 Portions

Shrimp Stock

Shells from the shrimp (453g/1lb raw shrimp)
1 x Medium white onion (Peeled & roughly chopped)
3 x Garlic cloves (Peeled & crushed)
2 x Celery sticks (Peeled & roughly chopped)
1 x Bay leaf
1 x Sprig thyme
1500ml/6.3 cups x Water

Base For The Gumbo

1 x Medium white onion (Peeled & diced)
4 x Garlic cloves (Peeled & grated)
1 x Green bell pepper (Deseeded & diced)
2 x Celery sticks (Peeled & diced)
8 x Okra (Sliced)
3 tsp x Paprika
1 tsp x Cayenne pepper
120ml/1/2 Cup x Canola oil
120g/1/2 Cup x Plain/All purpose flour

Chicken Shrimp & Sausage

2 x Large chicken breasts (Skin on)
453g/1lb x Raw shrimp (Deveined)
340g/12oz x Andouille sausage (Peeled & sliced)

Garnishes

2 x Spring onions/Scallions (Washed & sliced)
1 x Sprig parsley (Washed & finely chopped)

Method

1) Preheat the oven to 180c/350f. Peel the shrimp and place the shells into an oven tray. Place the oven tray into the oven to cook for 20 minutes until golden. Make sure the shrimp is devined and place into a bowl. Cover the shrimp with cling film and place into the fridge.

2) Prepare the roughly chopped vegetables for the stock. Place a large pan onto a high heat with a tablespoon of canola oil. Once hot add the roughly chopped vegetables and the rest of the ingredients, apart from the water. Cook the vegetables until caramelized then take off the heat. Once the shrimp shells have finished roasting, place the shells into the pan and place the tray onto a medium heat on to the stove top. Add a splash of water to the tray to deglaze the pan. Pour the mix over the shrimp shells. Add 1500ml of water to the pan and put the pan back onto a low heat. Once simmering cook for 20 – 30 minutes. Strain the stock after it has finished simmering and set it aside.

3) Prepare all the vegetables for the base of the gumbo, keeping the grated garlic separate. If you’re using the sous vide for your chicken then preheat your water bath to 65c/149f. Vac pack your chicken and drop the chicken into the water bath to cook for 90 minutes. If you’re not using the sous vide then preheat your oven to 180c/350f. Place a large pan onto a medium heat with a tablespoon of oil. Season the skins of the chicken and place skin side down into the hot pan. Cook for 5 minutes each side and then transfer to an oven tray. Place the oven tray into the oven to cook for 30 – 35 minutes. Take out and allow to rest for 5 minutes before cutting into thick dice. (You can pan sear the chicken after step 4 if you prefer).

4) Prepare the garnishes by slices the spring onions and finely chopping the parsley. Slice the andouille sausage and place into a bowl for later. Place a large pan onto a low heat for the roux. Add the oil and the flour and stir for 20 – 30 minutes until you have reached a dark chocolate colour. You will need to be patient with this and do not be tempted to turn up the heat. Once you’ve reached the chocolate colour add the onions, peppers and celery to the pan. Mix well and cook out for 3 – 4 minutes to soften. Add the okra slices and cook for another 2 minutes. Add the grated garlic followed by the spices and mix well. Start slowly adding the shrimp stock little by little, until you have the correct consistency. If you have any stock left over set aside to cool, bag it up and freeze. Add the andouille sausage to the gumbo and let the mix cook down on a low heat for 20 – 30 minutes.

5) Weigh out the rice and the water into a large pan with a lid. Add three pinches of natural sea salt and place the lid on top. Put the pan onto a high heat and as soon as it starts to simmer turn down to a low and cook for 10 minutes. After 10 minutes take off the heat and without removing the lid set aside to steam for a further 10 minutes.

6) Add the shrimp to the gumbo for 5 minutes and then add the diced chicken, cooking for a further 5 minutes. Taste and season with natural sea salt if needed. Take off the stove, add half of the parsley and half of the sliced spring onions to the gumbo. Serve up the gumbo in a bowl with the fluffy rice. Finish the dish off with some sliced spring onions and a pinch of parsley.

Video

If you need more guidance on the dish you can check out the video below on YouTube!

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