Chicken, Andouille and Shrimp Gumbo

So as I said in my last posting I am doing a Gumbo. I found out my dear friends from IA actually sort of follow Emeril's recipe, then I found through halfhourmeals.com a true Louisiana lady who also had an interesting recipe in her blog "First, Make a Roux". If you are new at making a Gumbo, I would seriously check her blog as she has fantastic easy steps as well as hints to follow. So those two were my inspiration.



INGREDIENTS 

Chicken stock

1 carcass of a broiled chicken

Water

2 bay leaves

1 tsp of peppercorn

1 sliced carrot

1 onion



Veggies

2 onions finely minced

2 stalks of celery finely chopped

2 red bell peppers finely chopped

8 cloves of garlic finely minced



Roux

2 cups of flour

1 cup of oil

Fat from the andouille sausage



Meats

1 whole chicken cut into small pieces

8 andouille sausages in slices

4 cups of shrimps



Seasonings

5 tbsp Creole seasoning

2 tsp chillies

4 bay leaves



For the final day

1/2 cup of chopped green onions

1/2 cup of chopped parsley

1/2 cup of cilantro leaves

filé powder



DIRECTIONS

Day 1

Create the chicken stock with all ingredients for it. Let it simmer for about 2 hours
In a dutch oven or a cast iron pot, sauté the andouille sausage at medium heat
Remove the andouille slices and let them stand on a paper towel
In the fat of the andouille sausage, sauté the chicken pieces seasoned with creole seasoning
Remove chicken and leave the fat in the pot