Creole Gumbo

Heat 1 tablespoon oil in a 4-quart or larger soup pot or Dutch oven over medium heat. Add sliced sausage; cook for 4-6 minutes until browned. Remove from pot.

Season chicken pieces with Cajun seasoning. Add to pot and cook 8-10 minutes or until browned; remove from the pot. Scrap up any bits from the bottom of the pan.

Add remaining ¼ cup oil, butter and flour. Cook, stirring constantly for 8-12 minutes or until deeply browned and nutty smelling.

Stir in onions, bell pepper and celery. Cook for 4-6 minutes or until vegetables are softened. Stir in garlic, thyme, salt, pepper and cayenne pepper. Cook for 30-60 seconds or until fragrant.

Stir in broth, tomatoes, bay leaf and reserved chicken and sausage. Bring to a boil and reduce to a simmer. Cook for 30 minutes to blend flavors.

Stir in okra and shrimp. Cook for a few minutes until shrimp is cooked through. Adjust seasoning to taste.

Serve with hot cooked rice topped with green onions and hot sauce.

Refrigerate leftovers.

Ingredients

Directions

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