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My Favorite Gumbo

Ingredients

  • 1 rotisserie chicken deboned
  • 1 1/2 lb. Shrimp
  • 1 lb. Andouille sausage
  • 1 tsp. file powder added at end
  • 2 green peppers 1/2" dice
  • 1 c. onion 1/2" dice
  • 1 - 1 1/2 c. Celery sliced thin
  • 2 tomatoes peeled and chopped
  • 1 Tbsp. garlic minced
  • 12 c. chicken stock
  • 1 tbsp. thyme
  • 1 Tbsp. Worcestershire sauce
  • 1 10 oz. pkg. frozen okra
  • Hot sauce to taste
  • Salt and pepper to taste
  • 2 bay leaf
  • 1 tsp. Tony Chachere
  • Roux:
  • 1 1/2 cup oil
  • 1 1/2 cup flour

Instructions

  1. To make roux: put the oil and flour in heatproof microwavable bowl/pyrex measuring cup and start heating one minute at a time, stir, then another minute, and so on until you have the darkness you want for your gumbo. Mine took 8 minutes. And I used 18 oz. of roux for 12 cups of stock. Set aside.
  2. Chop all the vegetables and set aside and then debone your chicken and chop in small pieces. You will not need all the chicken unless you want a really meaty gumbo. Shell and devein your shrimp (these will be the last to go in the pot).
  3. Put the thawed or fresh okra in a dry skillet and cook about 5-6 minutes to release some of the sickness that okra usually produces.
  4. Also in a dry skillet add your sliced andouille sausage and brown on both sides until it releases some of the grease. Set aside.

  5. Put your browned roux in a large stock pot and add in your peppers, onion, celery and garlic. Slowly sauté these until they are almost tender. Add in your chicken stock, chopped tomatoes, okra, thyme, bay leaves, Worcestershire sauce, Tonys and salt and pepper to taste. Stir this until it starts to simmer and then add in your sausage and chicken. Simmer for about 30 minutes or so and then add in your raw, shelled, and denied shrimp. Add in the file powder. Simmer another 10-15 minutes and you are ready to serve over some white steamed rice.