Yield: Makes 4 to 6 servings
- 1 pound andouille sausage, cut into 1/4-inch-thick slices
- 4 skinned bone-in chicken breasts (used 5 thighs)
- 1 lb shrimp
- Okra sliced 1/2 inch – we had about 10 pieces
- Vegetable oil
- 3/4 cup all-purpose flour
- 1 medium onion, chopped
- 1/2 green bell pepper, chopped
- 2 celery ribs, sliced
- 2 quarts hot water
- 3 garlic cloves, minced
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Creole seasoning
- 1/2 teaspoon dried thyme
- 1/2 to 1 teaspoon hot sauce (used more)
- 4 green onions, sliced
- Filé powder (optional)
- Hot cooked rice
- Garnish: chopped green onions
Cook sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned. Drain on paper towels, reserving drippings in Dutch oven. Set sausage aside.
Cook chicken in reserved drippings in Dutch oven over medium heat 5 minutes or until browned. Remove to paper towels, reserving drippings in Dutch oven. Set chicken aside.
Add enough oil to drippings in Dutch oven to measure 1/2 cup. Add flour, and cook over medium heat, stirring constantly, 20 to 25 minutes, or until roux is chocolate colored.
Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender. Gradually add 2 quarts hot water, and bring mixture to a boil; add chicken, garlic, and next 5 ingredients. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Remove chicken; let cool.
Add sausage to gumbo; cook 30 minutes. Stir in okra; cook for 30 more minutes.
Bone chicken, and cut meat into strips; return chicken to gumbo, and simmer 5 minutes.
Added shrimp to pot when I heard Tom’s truck coming. When ready to eat, remove and discard bay leaves.
Remove gumbo from heat. Sprinkle with filé powder, if desired. Serve over hot cooked rice. Garnish, if desired.