Chicken and Sausage Gumbo

Serves 8-10
2 Tablespoons vegetable oil
1 cup chopped onions
1 cup chopped celery
1 cup chopped green pepper
2 teaspoons chopped garlic
16 oz. chopped tomatoes
2 quarts seafood stock
1 pound frozen cut okra
3 Bay Leaves
6 oz. (1 ½ sticks) unsalted butter
1/2 cup All-purpose flour
1/2lb .medium shrimp, peeled and deveined (optional)
1 lb. chicken breast, chopped
1 lb. Andouille sausage
2 teaspoons Gumbo File'
8 cups cooked white rice
In a large sauté pan, heat oil. Add onions, chicken, sausage, celery, and peppers and sauté until onions are transparent. Add minced garlic, tomatoes and stock. Bring to a boil. Add okra and stir well. Allow mixture to cook 20-30 minutes until okra is completely cooked. Stir occasionally to prevent sticking to the bottom.In a separate pan, melt butter. Once butter is heated add flour, stirring constantly and toast mixture until a golden brown in color. This is creating a brown roux. Keep moving the roux so it doesn't scorch. Carefully, pour into the vegetable mixture and stir as you go. Add shrimp, and continue to stir until seafood is cooked. Serve over heated cooked white rice.


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