Creole Chicken Shrimp Gumbo

This is a mix of  flavors and ingredients.  A perfect example of how I see American cooking asimilating the World.

Now, especially, is a time for embracing and unification.  A time for tolerance and an exchange of good ideas. A time for sharing love through food and nourishment.  Cajun/Creole cooking is just that.   Here is a great example of getting diverse viewpoints at the table.

Share food and Discus!!!
1/2 green pepper, diced
3 stalks celery, diced
1/2 large sweet Vidalia onion, peeled and diced

1 link andouille sausage, diced, about a cup
1 Tbsp fresh thyme leaves, minced
1 Tbsp fresh oregano leaves, minced
2 cloves garlic, minced
1/2 tsp red pepper flakes
plenty of freshly crushed black pepper

1/4 cup olive oil
1/4 cup flour

1 quart best chicken or turkey stock
1 boneless, skinless chicken breast, diced 1/2-inch
12 shrimp, peeled and cut in thirds, lengthwise

Heat a dash of olive oil in a medium pot and sauté the Creole “Trinity” of green pepper, celery and onion for about 5 minutes.

Add the sausage, thyme, oregano, garlic and pepper, and cook for another 2-3 minutes.

Set the veggies aside, and add the canola oil and flour to the pot.  Cook for about 5-10 minutes over medium heat, stirring almost constantly. This makes the dark roux so relished in gumbos.

Whisk in the stock into the pot and bring to a gentle boil. Add the chicken and shrimp, and return the sautéed veggies to the pot.  Cook over a gentle simmer, until cooked through and thickened nicely.

Serve with rice in bowls. Serves 4.