-1 boneless, shredded roast chicken
250 g. of large shrimps
4 German style smoked sausages
6 cups of chicken broth
-1/2 cup butter
-1/2 cup of flour
-1 green pepper, finely chopped
-1 onion, finely chopped
-2 finely chopped celery
-1 tbsp. Firebarns Original
Salt and pepper to taste
Serve with white rice, bread and sprinkle with green onions
The first step is the most important part of the recipe, the roux. In a large saucepan, add the butter and flour. Over medium heat, mix well and simmer, stirring constantly, until the mixture is very dark but not burned. (This step takes about 30 minutes, it is the key to the recipe).
Then add the chicken broth, vegetables and original firebarns. Bring to a boil and reduce heat to medium. Simmer for 30 to 40 minutes.
Cut the smoked sausages into small slices and pan fry them to get a nice golden brown on each side.
Add the shrimp, chicken and sausages to the gumbo mixture. Season with salt and pepper and simmer over medium heat for about 5 to 10 minutes.
In a deep plate, place a portion of rice and pour the Gumbo mixture on top.