- 1/2 pound smoked spicy sausage, such as Andouille sausage, cut into 1/2″ slices
- 1/2 pound peeled, deveined shrimp
- 1/2 pound boneless skinless chicken thighs
- 1 large celery rib, finely diced
- 1 green pepper, finely diced
- 1 red pepper finely diced
- 6 cloves of garlic, minced
- 1 yellow onion, finely diced
- 2 green onions finely sliced
- 1/4 cup finely chopped Italian parsley
- 1 dried bay leaf
- 4 cups chicken stock
- 2 tablespoons Worcestershire sauce
- 1 large tomato diced
- 2 cups sliced okra (optional)
- 1/4 cup + 2 tablespoons Baklouti Chili Fused Olive Oil
- 1/2 cup all purpose flour
- salt and fresh ground pepper to taste
- Rice to serve
- \In a large, heavy pot heat the Baklouti Chili Fused Olive Oil over medium-high heat.
- Season the chicken with salt and pepper and brown on both sides. Set the chicken aside and add the sausage to the pot.
- Saute the sausage slices until browned, and set aside.
- In the same pot, set over medium heat, add the flour to the oil and pan drippings stirring and scraping to incorporate.
- Cook the flour over medium heat, stirring constantly for about 10 minutes until it turns a deep rich brown.
- Be careful not to go overboard and cook it until it burns!
- Add the remaining two tablespoons of Baklouti Chili Fused Olive Oil to the flour mixture along with the garlic, peppers, onion, celery, and okra.
- Saute over medium low heat until the vegetables start to become tender, about 5 minutes.
- Add the stock, tomatoes, and Worcestershire sauce to the pot and stir to scrape up any browned bits stuck to the bottom of the pan.
- Bring to a simmer and continue to cook until the gumbo thickens.
- Add the Chicken and sausage back to the pot.
- Lower the heat and simmer over medium-low heat for about 30 minutes.
- Add the shrimp during the last two minutes and cook through.
- Taste and adjust the seasoning with salt and pepper.
- To serve, ladle the gumbo over rice and top with the sliced green onion and chopped parsley.
Re-posted from the Veronica Foods blog.