Chicken, Sausage, and Shrimp Gumbo and Potato Salad

I refuse to be restricted to cooking either chicken and sausage gumbo OR seafood gumbo.  I've combined my favorites of each dish into a hybrid gumbo, which includes shrimp and tomatoes from a seafood gumbo into an okra-less chicken and sausage base.

Of course, gumbo cannot be served without potato salad, so I have included my take on my maw maw's famous potato salad.  If you're from Louisiana, you should know that the proper way to eat potato salad and gumbo is to dip the potato salad into the gumbo or just add a scoop of potato salad in your gumbo bowl.


So, without further ado . . . my gumbo recipe!

Gumbo

flour

olive oil

butter

whole chicken

andouille sausage

1 lb of peeled shrimp

1 can of diced tomatoes and chilies

1 chopped onion

1 chopped bell pepper

5 cloves of chopped garlic

2 stalks of chopped celery

bay leaves

rosemary

thyme

parsley

salt

pepper

creole seasoning

1. Roux: Brown half cup of flour with 2 tbsp of butter and enough olive oil to keep the roux a pasty consistency.  Set roux aside.
2. In a sauce pan, sauté onion, bell pepper, celery, and garlic in olive oil.
3. Boil whole chicken in a stock pot.  Remove chicken from broth and de-bone chicken. Remove solids from chicken broth.
4. Add sautéed vegetables, diced tomatoes and peppers, chicken, and sausage into broth.
5. Slowly stir roux into broth.
6. Add bay leaves, rosemary, thyme, parsley, salt, pepper, and creole seasoning to taste.
7.  Cover and cook for 1 hour.
8.  Add shrimp and continue to cook for 10 minutes.

Potato Salad

3 potatoes

4 eggs

¼ cup of chopped olives

½ cup of cooked chopped bacon

½ cup of chopped green onions

3 tbsp of mayonnaise

1 tbsp of spicy creole mustard

1. Boil and peel potatoes and eggs
2. Combine all ingredients and mix