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Prep 25min
Total55min
Servings8
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Ingredients
1/2
cup butter (8 tbsp), divided
1
cup chopped green bell pepper
1
cup chopped celery
1 1/2
cups chopped white onion
4
teaspoons minced garlic
4
cups chicken stock
1/8
teaspoon cayenne pepper
2
tablespoons Worcestershire sauce
1/2
cup chopped flat leaf parsley
2
cups frozen sliced okra
6
tablespoons flour
salt and pepper to taste
1
pound smoked sausage, sliced
2
cups cooked chicken breast, diced or shredded
1/2
pound small uncooked shrimp, peeled and deveined
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Steps
1
In a large pot or Dutch oven melt 2 tablespoons of butter over medium heat. Once butter is melted add bell pepper, onion, and celery and cook for about 5 minutes or until onion is soft. Add the garlic to the vegetables for the last minute of cooking.
2
Add the chicken stock, cayenne pepper, Worcestershire, parsley, okra, and salt and pepper. Bring mixture to a boil and then reduce heat, cover, and simmer.
3
While mixture is simmering add sliced sausage to a skillet and brown. Once browned, remove sausage from pan with a slotted spoon and add to chicken stock mixture.
4
Discard remaining sausage drippings from pan then melt 6 tablespoons of butter in the pan. Once melted, add 6 tablespoons flour and whisk until roux is incorporated. Continue cooking 6-7 minutes, stirring constantly, until roux becomes a caramel color. Be careful not to burn but the darker the roux the deeper the flavor.
5
Add the roux to the chicken stock mixture and bring to a boil stirring constantly. Reduce heat; add the chicken and simmer. At this point the gumbo is ready to eat but you can let it simmer for 1-2 hours to let the flavors meld even more if you wish. You can also pour the gumbo into a crockpot on low until you are ready to eat. Add the shrimp right before serving.
6
Serve with a scoop of rice or over rice.
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You can use file powder instead of okra to thicken and flavor this gumbo. Just add 2-3 tablespoons to the pot at the same time you add the shrimp before stirring.
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