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Print this Recipe    Gumbo 35

Chicken, Shrimp, and Sausage Gumbo Hazel
MAKES 10 TO 12 MAIN-COURSE SERVINGS

1 tablespoon plus 1 teaspoon dried parsley flakes
2 1/2 teaspoons salt
2 teaspoons paprika
1 1/2 teaspoons dried thyme leaves
1 1/2 teaspoons garlic powder
1 1/4 teaspoons black pepper
1 teaspoon dry mustard
3/4 teaspoon white pepper
3/4 teaspoon ground cumin
1/2 teaspoon onion powder

3 to 3 1/2-pound chicken, cut into 8 pieces, fat removed
1/2 cup vegetable oil
1 pound andouille sausage, cut diagonally into pieces about 2 inches long
3/4 cup all-purpose flour
3 cups chopped onions, in all
2 cups chopped green bell peppers, in all
1 cup chapped celery
1/2 cup chopped fresh parsley
4 bay leaves
1 quart seafood-stock
1 quart chicken stock
1 pound peeled shrimp (about 1 1/2 pounds unpeeled shrimp)

Combine the seasoning mix ingredients thoroughly in a small bowl.
Makes 5 tablespoons plus 3/4 teaspoon.

Sprinkle the chicken pieces all over with 1 tablespoon of the
seasoning mix and rub it in well with your hands.

Heat the oil in a 12-inch skillet (preferably cast iron) over high
heat.

When the oil begins to smoke; add the chicken skin side down,
starting with the larger pieces, and cook, turning once, just until
golden brown on both sides, about 4 to 5 minutes. Leave the thighs
in longest, as they have the most fat to be rendered. Remove the
chicken from the skillet and drain on paper towels.

Add the sausage to the oil in the skillet and cook, turning once,
until browned, about 4 minutes. Remove the sausage and drain on
paper towels. Pour 3/4 cup of fat from the skillet into a measuring
cup and discard the rest.

Place the skillet over high heat until hot, about 30 seconds. Add
the reserved fat and heat until hot, about 1 minute. Add the flour
l/4 cup at a time, whipping constantly with a wire whisk until all
of the flour is absorbed and the mixture has become, a light
chocolate-colored roux. Quickly stir in 2 cups of the onions, 1
cup of the bell peppers, and the celery. Add 2 tablespoons of the
seasoning mix, the parsley, and bay leaves and cook, stirring,
until the roux is thick and dark chocolate-colored, about 3 to 4
minutes.

Bring the seafood and chicken stocks to a boil in a heavy 8-quart
pot over high heat. When the stock is boiling, add the roux in 2
installments, whisking until the roux has thoroughly dissolved into
the stock. Bring the mixture back to a hard boil, whisking often
to ensure that the flour doesn't separate and burn, about 9 to 11
minutes. Scrape the bottom of the pot frequently with the whisk to
be sure that the flour isn't sticking. Add the browned chicken and
sausage, the remaining seasoning mix, and the remaining 1 cup each
onions and bell peppers. Stir well, cover, and bring to a boil.
Reduce the heat to low and simmer until the chicken is tender,
about 45 minutes. Remove from the heat, stir in the shrimp, cover,
and let sit 10 minutes. Makes about 12 cups.

Serve in shallow bowls over rice or potato salad.

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