This is a basic recipe for a traditional gumbo. Get creative by adding your favorite meats and vegetables to the mix!
Soups & Stews
3 Large Boneless, Skinless chicken Breasts
1/4 C. Chipotle Infused Olive Oil
1 lb. Smoked Sausage, Cut Into 1/4" Slices
1/2 C. All-Purpose Flour
5 Tbsp. Butter
1 Large Onion, Chopped
8 Cloves Garlic, Minced
1 Green Bell Pepper, Seeded and Chopped
3 Stalks Celery, Chopped
1/8 C. Worcestershire Powder
1/2 Tbsp. Parsley Leaf
4 C. Beef Stock
1 14 oz. Can Stewed Tomatoes (with Juice)
2 C. Frozen Sliced Okra
4 Green Onions, Sliced (White and Green Parts)
1/2 lb. Small Shrimp, Peeled, Deveined, and Cooked
Kosher Salt (To Taste)
Black Pepper, Coarse Ground (To Taste)
Gumbo Filé Powder (For Serving)
Season the chicken breasts with kosher salt and black pepper.
Heat the chipotle olive oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove.
Add the sausage to the Dutch oven and cook until browned, then remove.
Sprinkle the flour over the oil in the Dutch oven, then add 2 tablespoons of butter and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.
Return the Dutch oven to low heat and melt the remaining 3 tablespoons of butter.
Add the onion, garlic, green pepper and celery and cook for 10 minutes.
Add Worcestershire powder, additional salt and pepper to taste, and the parsley leaf. Cook, while stirring frequently, for 10 minutes.
Add 4 cups hot beef stock, whisking constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for 1 hour. Just before serving add the green onions, and shrimp.
Add a dash of gumbo filé powder to each bowl as it is served.
If you don't have fresh garlic on hand, substitute rehydrated Garlic, Minced. Rehydrate by covering the dried garlic with boiling water until just covered. Allow the dried garlic to absorb the water, then add to the dish.