My Favorite Gumbo

Submitted by KadesMom

"We love this recipe so much, I usually double the recipe so we can eat it for a few days. Add hot sauce if you need more heat."

 

• Ready In: 1hr 40mins
• Ingredients: 18
• Serves: 6

ingredients

• 1⁄2 cup butter
• 1⁄2 cup flour
• 1 medium onion, diced
• 1⁄2 cup chopped fresh parsley (optional)
• 1⁄2 cup chopped green bell pepper
• 1⁄2 cup chopped red bell pepper
• 1⁄2 cup chopped celery
• 1⁄2 cup sliced scallion
• 6 minced garlic cloves (or 6 tsp pre-minced garlic)
• 5 cups chicken broth
• 1 teaspoon salt
• 1 bay leaf
• 1 1⁄4 teaspoons creole seasoning
• 1 (14 1/2 ounce) can diced tomatoes (unseasoned)
• 1⁄2 of a 12 oz bag frozen okra
• 1 lb raw deveined shelled shrimp
• 4 chicken thighs
• 1⁄2 lb andouille sausage, sliced and halved

directions

1. 1. Dice all vegetables.
2. 2. In a large stockpot (preferably non-stick) melt butter on low. Add flour and cook over medium heat about 15 minutes, stirring constantly or until it turns a very dark brown. It may smell slightly burnt. This is called a roux.
3. 3. Add onions, celery, green and red peppers, scallions, parsley and garlic and cook about 10.
4. minutes until vegetables are tender. Stir regularly.
5. 4. Add broth, bay leaf, salt & creole seasoning.
6. 5. Add Okra.
7. 6. Add chicken and andouille sausage (pick your favorite. We like Aidell's. Johnsonville and Zataran's is too mild and more like a bologna.not a fan). Simmer for an hour at least. I simmer a couple of hours typically. Take out chicken and cut into bit size pieces.
8. 7. Add shrimp and cook another 10 minutes.
9. 8. Service with a scoop of rice in it & a dash of tabasco sauce if you like some heat.
10. Note*I usually double the recipe because we love it.