Bubba's Chicken, Shrimp, and Sausage Gumbo
Bubba Durand

This is only mildly spicy.
For no heat whatsoever, leave out the Frank's and use salt instead of Tony Chachere's.
For more heat, include the optional cayenne pepper in the Creole Seasoning.

Microwave dark brown roux
1 green bell pepper, chopped
1 white onion, chopped
1 cup diced, smoked sausage
8 cloves garlic, minced
1 t Tony Chachere's creole seasoning (or plain salt) + more as needed
1 T Creole Seasoning without salt or cayenne pepper
3 1/2 cups homemade, salt-free chicken stock
1 pound boneless, skinless chicken thighs, chopped into bite-sized pieces
1 pound shrimp, peeled, de-veined, cut in half length-wise
1/4 cup Frank's red hot sauce
1/2 cup frozen corn
green onions, chopped (both white and green parts)

Season chopped chicken lightly with some Tony Chachere's (or salt).
Cook in batches in a heavy dutch oven over medium-high heat until well browned.
Remove and set aside.
Repeat with Shrimp, using high heat. Refrigerate the cooked shrimp to add later.

In the same pot, cook the chopped bell pepper, onion, and sausage in the roux until veggies are wilted.
Add garlic and 1 t Tony Chachere's (or salt). Cook 1 or 2 minutes more.
Add stock and bring to a boil.
Add the browned chicken.
Partially cover and cook for 45 minutes.
Stir in the Frank's, and then finish seasoning to taste using Frank's, Tony's, salt, or Creole Seasoning, as needed.
Add frozen corn and cooked shrimp.
Simmer until shrimp is warmed through.

Serve over white rice, top with chopped green onions.



The Johnson Family Cookbook