northeast gumbo
(1 rating)
A northeastern version of the famous gumbo that's a New Orleans special. Of course this one doesn't have any okra in it!
(1 rating)
yield
4 -6
prep time
30 Min
cook time
2 Hr
Ingredients For northeast gumbo
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1/3 cvegetable oil
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1/3 colive oil
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2/3 cflour
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1-1/2 cchopped onion
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1 cchopped celery
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1 cchopped green pepper
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3 clovegarlic, chopped
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1 lbhot italian sausage, cut into 1-inch pieces
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1 lbchicken thighs, cut into 1-inch chunks
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1 Tbspsmoked paprika
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1 cancrushed tomatoes, crushed
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3 cchicken stock
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1 Tbspsalt
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1/4-1/2 tspcayenne pepper, to taste
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2 tspdried basil
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1 lbzucchini cut into 3/4-inch chunks
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1 lbbay scallops
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1/2 cchopped italian parsley
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cooked white rice
How To Make northeast gumbo
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1Chop onions, celery, green pepper and garlic. Set aside. Cut sausage. Set aside. Rub chicken with paprika and season with salt and pepper to taste. Cut chicken into chunks. Set aside.
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2Combine oils and flour in a Dutch oven or in a heavy saucepan and whisk until thoroughly mixed. Over low heat, cook roux until the color of peanut butter--about 12-15 minutes. Whisk every 20 seconds so it won't burn.
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3Turn heat to medium and add onion, celery and green pepper to roux. Stir well and often and cook about 6 minutes.
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4Stir in sausage and garlic and cook until sausage is browned, about 4 minutes. Stir in chicken chunks. Turn heat to medium high and add tomatoes, chicken stock, salt, cayenne and basil. Bring to light boil, reduce heat and simmer 45 minutes.
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5Add zucchini and simmer 30 minutes. Return gumbo to light boil and add scallops. Cook 5 minutes and turn off heat. Stir in parsley and serve over rice.
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