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Yields8 Servings
 ¼ cup VSOP Baklouti Green Chile Pepper Extra Virgin Olive Oil
 ½ lb Chicken Thigh, boneless, skinless
 1 pinch Fine Sea Salt, to taste
 1 pinch Fresh Cracked Black Pepper, to taste
 ½ lb Andouille Sausage, cut into 1/2 inch pieces
 ½ cup All-Purpose Flour
 2 tbsp VSOP Baklouti Green Chile Pepper Extra Virgin Olive Oil
 6 cloves Garlic, minced
 1 large Green Bell Pepper, finely diced
 1 large Red Bell Pepper, finely diced
 1 large Yellow Onion, finely diced
 1 large Celery Rib, finely diced
 2 cups Fresh Okra, sliced (optional)
 4 cups Chicken Stock, or shrimp or vegetable stock
 1 large Tomato, diced
 2 tbsp Worcestershire Sauce
 1 whole Fresh Bay Leaf, or dried
 ½ lb Shrimp, peeled & deveined
 2 whole Green Onion, thinly sliced
 ¼ cup Italian Parsley, finely chopped
1

In a large, heavy pot heat the Baklouti Green Chile EVOO over medium-high heat. Season the chicken with salt and pepper and brown on both sides. Set the chicken aside and add the sausage to the pot. Saute the sausage slices until browned, and set aside.

2

In the same pot, set over medium heat, add the flour to the oil and pan drippings stirring and scraping to incorporate. Cook the flour over medium heat, stirring constantly for about 10 minutes until it turns a deep rich brown. Be careful not to go overboard and cook it until it burns!

3

Add the remaining two tablespoons of Baklouti Green Chile EVOO to the flour mixture along with the garlic, peppers, onion, celery, and okra. Saute over medium low heat until the vegetables start to become tender, about 5 minutes.

4

Add the stock, tomatoes, Worcestershire sauce and bay leaf to the pot and stir to scrape up any browned bits stuck to the bottom of the pan. Bring to a simmer and continue to cook until until the gumbo thickens. Add the Chicken and sausage back to the pot. Lower the heat and simmer over medium-low heat for about 30 minutes.

5

Add the shrimp and cook until done, about 2-3 minutes. Taste and adjust the seasoning with salt and pepper.

6

To serve, ladle the gumbo over rice and top with the sliced green onion and chopped parsley. Enjoy!

Ingredients

 ¼ cup VSOP Baklouti Green Chile Pepper Extra Virgin Olive Oil
 ½ lb Chicken Thigh, boneless, skinless
 1 pinch Fine Sea Salt, to taste
 1 pinch Fresh Cracked Black Pepper, to taste
 ½ lb Andouille Sausage, cut into 1/2 inch pieces
 ½ cup All-Purpose Flour
 2 tbsp VSOP Baklouti Green Chile Pepper Extra Virgin Olive Oil
 6 cloves Garlic, minced
 1 large Green Bell Pepper, finely diced
 1 large Red Bell Pepper, finely diced
 1 large Yellow Onion, finely diced
 1 large Celery Rib, finely diced
 2 cups Fresh Okra, sliced (optional)
 4 cups Chicken Stock, or shrimp or vegetable stock
 1 large Tomato, diced
 2 tbsp Worcestershire Sauce
 1 whole Fresh Bay Leaf, or dried
 ½ lb Shrimp, peeled & deveined
 2 whole Green Onion, thinly sliced
 ¼ cup Italian Parsley, finely chopped

Directions

1

In a large, heavy pot heat the Baklouti Green Chile EVOO over medium-high heat. Season the chicken with salt and pepper and brown on both sides. Set the chicken aside and add the sausage to the pot. Saute the sausage slices until browned, and set aside.

2

In the same pot, set over medium heat, add the flour to the oil and pan drippings stirring and scraping to incorporate. Cook the flour over medium heat, stirring constantly for about 10 minutes until it turns a deep rich brown. Be careful not to go overboard and cook it until it burns!

3

Add the remaining two tablespoons of Baklouti Green Chile EVOO to the flour mixture along with the garlic, peppers, onion, celery, and okra. Saute over medium low heat until the vegetables start to become tender, about 5 minutes.

4

Add the stock, tomatoes, Worcestershire sauce and bay leaf to the pot and stir to scrape up any browned bits stuck to the bottom of the pan. Bring to a simmer and continue to cook until until the gumbo thickens. Add the Chicken and sausage back to the pot. Lower the heat and simmer over medium-low heat for about 30 minutes.

5

Add the shrimp and cook until done, about 2-3 minutes. Taste and adjust the seasoning with salt and pepper.

6

To serve, ladle the gumbo over rice and top with the sliced green onion and chopped parsley. Enjoy!

Spicy Gumbo

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