New England Gumbo

I am definitely not from the South never living anywhere but NH; well technically I live in Southern NH; but I don’t think that counts. I do love food from all over the world so I thought I would try making a gumbo of sorts.  I say sorts only because I didn’t put okra in it and I don’t want to offend anyone; I have a feeling people who make a traditional gumbo will only call it so if it contains okra.

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I do love shrimp, sausage, cooked onions, garlic and chicken broth plus a little heat is a wonderful addition so how could it be nothing but delicious!  It was I think I am going to make it tomorrow night, I don’t have everything I need right now otherwise I would be making it right now as my mouth is watering  and have it for dinner tonight.  Who knows maybe I’ll pick up some okra and try it.  If I do I will make sure to share how it came out.

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New England Gumbo – only because that is where I live

¾ of cup plus 2 tablespoons olive oil

1-2 boneless skinless chicken breast chopped

1-2 links pork sausage either sliced; casing removed or crumbled in chunks

¾ cup flour

2-3 garlic cloves minced

3 quarts chicken broth

Bottle or can of beer

5 celery ribs, diced

4 Roma tomatoes, diced – Or use Can of peeled San Marzano tomatoes; squeezed while pouring; to break them up a bit

1 sweet onion, diced

1 10-ounce can diced tomatoes with green chile peppers, with liquid

2-3 jalapenos cleaned and diced

2-3 Tbs. Cajun seasoning – make sure you find a good one, or double check how much salt is included and adjust accordingly

1 pound shrimp, peeled and deveined

Heat 2 Tbs olive oil in a dutch oven, medium high heat cook the chicken and sausage through around 6-7 minutes.  Drain meat and set aside, add onion, celery, jalapeno and cook for 3-4 minutes just till tender, add garlic cook another minute; add oil and flour; cook and brown a little 5-6 minutes stirring so it doesn’t stick.  Add the Cajun seasoning stir to coat and gradually add the broth and beer.  Add the can of diced tomatoes with chile peppers.  Bring to a boil, reduce heat, cover and simmer about 40 minutes, stirring often.

Add Chicken, sausage, and shrimp into the broth mixture; Cook, stirring frequently, about 10-20 minutes.

Enjoy with corn bread and a beer – life is good!!!

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