1/2 pound kanaka sausage; sliced 1/2 in thick, some smaller
1/2 pound boneless chicken breast, diced or shredded
1 pound shrimp; peeled & deveined
3 cups water
Creole seasoning (Tony Cacheres)
1/2 cup vegetable oil
1/2 cup all purpose flour
1 small onion, diced (3/4 cup)
1/2 cup bell pepper, diced
1/2 cup celery, diced
2 tablespoons minced garlic
1 small can tomato paste
1 can rotel tomatoes, undrained (mild)
1 bag frozen chopped okra
2 bay leaves
3 cans chicken broth (10oz)
Tony Cacheres (more spice)
File powder
Instructions
In skillet brown sausage on both sides then sets aside.
In separate bowls coat diced chicken and shrimp with 2
tablespoons creole seasoning, set aside.
Mix all vegetables together except the garlic.
For the roux-
In large pot heat oil on medium heat and add all four. Stir
constantly, not to burn the flour for 25-35 minutes. Stir until
flour turns a golden brown (very very brown, NOT black)
Stir vegetables in along with 2 tablespoons of garlic.
This part gets very very thick; continue to stir until the
vegetables start to soften (about 10 minutes) then add can of tomato paste and
bay leaves.
Stir stir stir.
Pour in chicken broth and 2 cups of water. Add sausage and a
couple table spoons of more spice. Turn the heat up to a boil
for about 10 minutes.
Reduce heat and add chicken and can of tomatoes
Let simmer for about 50 minutes, stirring occasionally.
Gumbo should have reduced quite a bit by this point.
Add in okra and shrimp, let simmer for another 10-15 minutes.
Stir in a tablespoon or less of file to thicken, if needed.
Serve over warm rice!
Originally Submitted
5/20/2013
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