Gumbo

Before getting started: Know that this recipe is going to produce quite a few dirty dishes. You’ll need two cutting boards ( a small one for the shrimp and a large one for the vegetables and cooked meats). You’ll more than likely use two knives as well (a small one for deveining the shrimp and a large one for everything else). On top of that, you’ll need cooking utensils [tongs to turn the meats, a wooden spoon for stirring, a ladle for serving). You’ll also need a large pot, such as a dutch oven. This recipe takes about 2 hours to make, including the prep time. If you’re up for it, then read on.

not pictured: yellow onion, butter, jalapeños

Ingredients:

cooking oil to coat bottom of pan (I prefer EVOO)
2 andouille sausage links
3 oz. boneless, skinless chicken thighs
1/2 lb large shrimp (peeled & deveined then cut in thirds)
2 TBS Butter (for roux)
1.5 TBS corn starch (for roux)
1.5 TBS ground sassafras (for roux)
14.5 oz. diced tomatoes (canned is okay)
1 large yellow onion, diced
1 large green pepper, cubed
1 large red pepper, cubed
2 medium sized jalapeños (optional but great if you like spicy food)
3 celery stalks, stalks halved and cubed
48 oz. chicken broth or stock (less or more depending on your desired level of soup thickness)
1 bag of frozen cut okra (substitute 15 fresh stalks if available)

Instructions

Put a large pot over medium low heat and coat the bottom of it with cooking oil. Cook the sausage links and chicken thighs through. About 20 minutes total, turning every five minutes to cook evenly. Remove from pot and set aside to cool. The bottom of the pot should now have a lovely coating of caramelization and a few drippings from the meats. NOTE: Once cooled, cut sausages into thick disks then cut the disks in fourths to make it easier to eat. Hand shred or cube the chicken (I prefer it shredded – it does take longer than cubing though).

Adjust the flame or temperature to low and add 2 TBS of butter into the pan. Allow to melt before adding the sassafras and corn starch. Stir the corn starch and sassafras into the butter until well blended (about 3 – 5 minutes). Add the onions and mix well with the roux. Allow to cook, constantly stirring for 3 minutes. Turn the heat back up to medium low and add celery, bell peppers, and jalapeños. Add the diced tomatoes (in it’s juices). Cook the mixture for approximately 10 minutes, continuously stirring.

Begin to add the chicken broth a few ounces at a time, stirring continuously. Stop adding liquid once you’re satisfied with the level of thickness of the soup. Once the desired amount of broth has been added to the pot, add the cut sausage and shredded (or cubed) chicken. Add salt to taste then turn up the heat and bring to a boil. Once the pot has reached boiling temperature, add the okra. Stir well, turn the temperature to a simmer and allow to simmer (covered) for thirty minutes. After thirty minutes, add the shrimp, mix well and cook for three minutes more.

This recipe makes approximately 8 servings and can be served atop rice (white or brown) or eaten on its own.