Boudreaux's Zydeco Stop Gumbo

Happy "Fat Tuesday"!!!! I saw this one on-line, and wanted to share. Here is the quote from Lupe: " Dis is da toe curlin Texicajun hybrid of a classic (Mardi Gras) dish. This will put a smile on everyone's face that's eatin it. Throw on some Zydeco music, and serve on a bed of rice with corn bread, and a cold beer. Whew doggie....be thankful to be alive and toast all us Texicajuns!!" To any new readers to my blog, WELCOME! When you see that I have used an asterisk* - it denotes changes I would make to the original recipe, or suggestions....................

1 T. EVOO* (extra virgin olive oil), plus 1 cup - divided
1 cup skinless, boneless chicken breast halves (I would use thighs*), chopped
1/2 lb. pork sausage links, thinly sliced (to turn up the heat, use "spicy"*)
1 cup all-purpose flour (to make this Gluten-free - use potato* or rice flour*)
2 T. minced garlic
3 qts. low sodium* chicken broth, or chicken bone broth*
1 (12 oz.) can or bottle beer
6 stalks celery, diced
4 roma (plum) tomatoes- firm*, diced
1 sweet onion, sliced
1 (10 oz.) can diced tomatoes with green chiles, with liquid
2 T. chopped fresh red chile peppers (wear gloves*)
1 bunch fresh flat-leaf* parsley, chopped
1/4 cup Cajun seasoning
1 lb. shrimp, peeled and deveined

Heat 1 T. oil in a med. skillet over med. high heat, and cook chicken until no longer pink and juices run clear. Stir in sausage, and cook until evenly browned. Drain chicken and sausage, and set aside. In a large heavy saucepan over med. heat, blend the cup of olive oil and flour to create a roux. Stir constantly until browned and bubbly. Mix in garlic, and cook about 1 min. Gradually stir in chicken broth and beer into roux. Bring to a boil, and mix in celery, tomatoes, sweet onion, tomatoes and chiles, red chiles, parsley, and Cajun seasoning. Reduce heat, cover, and simmer about 40 min. stirring often. Mix chicken, sausage, and shrimp into the broth mixture. Cook, stirring frequently, about 20 min.

"Laissez les bon temps rouler" ~ Let the good times roll!!

Love,

Machete Milletti (aka Chef Deb)