Combine flour, salt, garlic powder and red pepper in a plastic bag. Add chicken pieces and shake to coat. Heat oil over medium high heat in a large pan. Fry chicken for 6 to 8 minutes on each side until brown. Drain chicken on paper towel lined plate/bowl.
Remove oil from pan. Loosen browned bits on the bottom of the pan. Over high heat, return 1/2 cup of the oil to the pan. Gradually stir in 1/2 cup flour to make a roux. Whisk constantly until the roux is a dark brown but not burned. (Lower heat if necessary)
Add onions, bell pepper, celery and okra to the pan. Cook 5 minutes. Add the sausage, tomatoes, garlic and bay leafs. Cook 4 minutes. Add stock and bring to a boil. Simmer 1 hours (or longer if you have the time). Add the chicken and shrimp and cook until the shrimp is opaque.
Serving
Suggestions
Serve on a mound of rice and garnish with parsley and chopped green onions.
Originally Submitted
10/2/2014
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