This rich and flavorful stew is a perfect excuse to throw a little shindig.Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/2yrIQTzWelcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!GumboRecipe courtesy of Food Network KitchenTotal: 1 hr 50 minPrep: 20 minCook: 1 hr 30 minYield: 8 servingsLevel: IntermediateIngredients1/2 cup plus 1 tablespoon vegetable oil1/2 cup all-purpose flour8 ounces andouille sausage, cut into 1/2-inch pieces1 1/2 pounds boneless skinless chicken thighs, quarteredKosher salt and freshly ground black pepper1 tablespoon tomato paste2 ribs celery, chopped (about 1 cup)1 large onion, chopped (about 2 cups)1 green bell pepper, chopped (about 1 1/2 cups)1/4 teaspoon cayenne pepper4 cloves garlic, finely chopped4 cups chicken broth2 tablespoons pickling spice1 1/2 pounds medium shrimp (21 to 25 count), peeled and deveined, tails removed1/2 teaspoon gumbo fileHot cooked white rice, for servingDirectionsSpecial equipment: a piece of cheesecloth and some kitchen twineHeat 1/2 cup of the vegetable oil in a cast-iron or other heavy-bottomed skillet over medium-high heat until very hot. Add the flour and whisk until combined and just beginning to brown. Reduce the heat to medium-low and continue to cook, whisking occasionally, until it is a deep peanut butter brown color, 15 minutes. Set the roux aside.Meanwhile, heat the remaining 1 tablespoon oil in a Dutch oven or large pot over medium heat. Add the sausage and cook, stirring occasionally, until the fat has rendered and is lightly browned. Remove the sausage with a slotted spoon to a bowl. Sprinkle the chicken pieces with 1 teaspoon salt and 1/4 teaspoon pepper and brown over medium heat in the sausage drippings. Remove the chicken from the pot and place in the bowl with the sausage. Stir in the tomato paste until smooth and slightly darkened (be careful not to burn), about 1 minute. Add the celery, onions, peppers and cayenne to the pot and continue to cook until softened, 8 to 10 minutes. Add the garlic and cook until just aromatic, about 30 seconds. Add the chicken broth and 2 cups water and bring to a simmer. Slowly whisk in the warm roux a bit at a time until combined. Tie the pickling spice in a bit of cheesecloth and add to the pot along with the chicken and sausage. Simmer all together until thickened and the flavors have blended, about 45 minutes.Add the shrimp and gumbo file and simmer until the shrimp are just cooked through and the gumbo has thickened, about 5 minutes. Remove and discard the pickling spice bundle. Taste and adjust the seasoning with additional salt and pepper. Serve the gumbo over rice.Cook's Note Pickling spice contains chiles, coriander, cumin, ginger, black pepper, allspice, cinnamon, bay leaves, brown mustard, yellow mustard, cloves and turmeric. You can make your own if you can't find it at the market.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #Gumbo #FNCravings #FoodNetworkHow to Make Gumbo | Food Networkhttps://youtu.be/FvKX36qGOLw
