Gumbo
Author: 
Recipe type: Stew, Main
Cuisine: Cajun
Prep time: 
Cook time: 
Total time: 
Serves: 8 to 10
 
Ingredients
  • 1 14 ½ -ounce can chicken broth
  • 1 14 ½ -ounce can stewed tomatoes
  • 4 cups water
  • 2 bay leaves
  • 1 tablespoon dried thyme leaves
  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 1 red (or green) bell pepper, chopped
  • 1 stalk celery, chopped
  • 2 tablespoons chopped parsley
  • 2 to 4 tablespoons chili powder, to taste (add more if desired)
  • ¼ teaspoon cayenne pepper, optional
  • 5 chicken breast tenderloins, cooked and shredded (frozen)
  • 2 - 3 cups large raw shrimp (frozen)
  • ½ pound smoked turkey sausage, sliced crosswise (substitute with andouille)
  • 1 ½ teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 2 cup fresh okra, sliced (optionally use frozen)
  • 3 cup cooked brown rice, for serving
  • Tapatio or other hot sauce for garnish (optional)
  • Sliced green onions or chopped parsley for garnish, (optional)
  • Chili powder for garnish, (optional)
Instructions
  1. In a large pot, saute butter with onions, celery, parsley and bell pepper until tender over medium heat.
  2. Add sausage and chicken, along with bay leaf, thyme, chili powder, cayenne pepper (optional), garlic powder, salt and pepper. Cook for 3 - 5 minutes.
  3. Add chicken broth, tomatoes, water and cook for 30 minutes over medium heat, stirring occasionally.
  4. Add okra and shrimp and simmer on medium low heat for additional 30 to 40 minutes. The cooked brown rice can be added to the pot at this point and simmered with the okra, shrimp and gumbo. I prefer to serve the rice separate, on top of the gumbo.
  5. Garnish with additional parsley, chili powder, and hot sauce.
Notes
Recipe adapted from my former co-worker, MT.
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2013/08/27/gumbo/