Chicken, Sausage, and Shrimp Gumbo

October 12^th is National Gumbo Day y’all! So I thought, “Hey! What a perfect time to make… well GUMBOOOOO lol” Mmmmmmmm gumbo. Who doesn’t love a hot spicy gumbo with aaaaaallll the fixins’? Mmmmm mmmm. In preparation of this savory holiday I have gifted you this splendid recipe. You’re welcome. Now gumbo is a time consuming dish so be prepared to spend a good chunk of your afternoon making this. It is pretty perfect for fall weather though.

I have had this seriously insane craving for all things okra for almost 2 months now. I may or may not have put more okra in my gumbo than in this actual recipe. I didn’t want to overdo it for y’all though. You can easily alter this recipe to your personal tastes.

So without further ado here is Krystal’s Gumbo.

 

Ingredients

1/3 cup of oil (vegetable, olive, peanut, whatever floats your boat)

2/3 cup of all-purpose flour

1 large onion, chopped

½-1 red pepper, chopped

½-1 green pepper, chopped

1 cup of celery

2 cups of frozen chopped okra

5 cloves of garlic

1lb Andouille sausage

1lb of boneless skinless chicken breast or thigh

1lb of peeled deveined shrimp

2tsps parsley flakes or 1 tsp fresh parsley

1tsp thyme

1tsp paprika

1tsp cayenne

1(14oz) can stewed tomatoes with juice

3 cups of chicken broth

2 ½ cups of water

Salt and pepper to taste

 

Directions

Cut up vegetables first and set them to the side. Heat oil in a large pot and brown the chicken on both sides. Set the chicken to the side. Over medium heat add flour to the oil whisking regularly until a dark brown coloring (about 8-12 minutes).

Add onions, peppers, celery and chicken. Mix.

Add garlic spices, and herbs. Gradually add in broth and water stirring regularly.

Reduce heat to low and cover pot. Let simmer, stirring occasionally for about an hour.

When chicken is cooked through shred it into large pieces and return it to the pot. Add tomatoes and okra. Cook covered an additional 30 to 40 minutes stirring occasionally. Cook shrimp and sausage according to package. Add the shrimp and sausage to the pot just before serving.

(The directions on my sausage said to put in water and boil. My shrimp was precooked and only needed to thaw. So I cut up the sausage and tossed it in the pot and added the shrimp right before serving.)

I also made some cheesy jalapeno cornbread muffins to go with.

 

I hope y’all enjoy this delicious hearty dinner. Please let me know what you think. Also don’t forget to follow me on social media for other great ideas on places to eat when you don’t feel like cooking or just great places!