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Shrimp, Chicken, and Andouille Gumbo

Jeanne Thiel Kelley
  • minutes
  • Serves 16

INGREDIENTS

4

lbs Andouille sausage

3

lbs Chicken thighs, skinless boneless

4

bottles Clam, juice

4

lbs Shrimp, medium

6

Bay leaves

8

Celery stalks, chopped (about 3 cups)

16

Garlic cloves

1

Italian parsley, fresh

2 16 ounce packages

Okra, frozen

6

Onions, chopped (about 12 cups), large

6

Red bell peppers, seeded, chopped (about 7 cups)

1/2 cup

Thyme, fresh

2 28 ounce cans

Tomatoes, with juice

4 cups

Chicken broth, low-salt

1

Rice

1 cup

All purpose flour

1 tsp

Cayenne pepper

1 cup

Vegetable oil

1 cup

White wine, dry