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Norm Froelichs Shrimp Gumbo, Slighly Embellished

1 whole Arge Rotisserie Chicken, Meat Picked From Bones And Pulled Into Bite-size Pieces, Bones And Skin Reserved Separately
1 quart Chicken Broth
6 cups Water
10 Tablespoons Vegetable Oil, Divided
1 cup All-purpose Flour
1 whole Large Onion, Cut Into Medium Dice
1 whole Large Red Or Green Bell Pepper, Stemmed, Seeded, And Cut Into Small Dice
2 stalks Celery, Cut Into Small Dice
6 whole Medium Garlic Cloves, Minced
3 whole Bay Leaves
1 teaspoon Ground Black Pepper
1/2 teaspoons Dried Thyme Leaves
1/2 teaspoons Cayenne Pepper
1/4 teaspoons Dried Oregano
1 can (28 Ounces) Diced Tomatoes
1 pound Kielbasa Sausage, Sliced Thin
3 pounds Large Peeled And Deveined Raw Shrimp


Bring chicken bones and skin, chicken broth, and water to boil in a large soup kettle over medium-high heat. Reduce heat to low and simmer until bones release their flavor, about 30 minutes; strain, reserving the broth. Wash the kettle. Meanwhile, heat 1/2 cup of the oil in a large heavy-bottomed saucepan over medium-low heat. Add flour and cook, whisking occasionally after first and very frequently towards the end, until roux is chocolate colored, about 20 minutes. While roux cooks, heat remaining 2 tablespoons of oil over medium-high heat in the soup kettle. Add onions, pepper, and celery; saute until tender, about 5 minutes. Add garlic, bay leaves, pepper, thyme, cayenne, and oregano; continue to saute until fragrant, about 1 minute. Stir in roux, then add broth, tomatoes, sausages, and chicken; bring to a simmer, reduce heat to medium-low and continue to simmer to blend flavors, about 45 minutes (Can be cooled, covered, and refrigerated for several days.) When ready to serve, return soup to a simmer, add shrimp and cook until soup is heated through and shrimp are opaque, just a couple of minutes. Serve, with rice if you like.

Source: tastykitchen.com