CHICKEN, ANDOUILLE, AND SHRIMP GUMBO

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a large cast iron Dutch oven or stockpot over medium heat, cook the bacon for about 2 minutes, stirring, until brown and crispy.

Step 2

Add the onions, celery, and bell peppers and cook for about 5 minutes, stirring, until soft.

Step 3

Add the andouille and cook for about 5 minutes, stirring occasionally, until browned.

Step 4

Add the

Step 5

garlic and sauté for 1 minute, until aromatic.

Step 6

Add the chicken stock and bring to a boil over high heat.

Step 7

Turn the heat down to medium-low.

Step 8

Stir in the roux until dissolved and no lumps remain.

Step 9

Add the tomatoes,

Step 10

okra, Italian seasoning, Worcestershire sauce, hot sauce, and bay leaf.

Step 11

Stir in the chicken, shrimp, and filé powder mixture.

Step 12

Simmer for about 10 minutes, until the chicken is cooked through.

Step 13

Stir in the green onions and season to taste with the salt and pepper.

Step 14

Serve the gumbo over the cooked rice.

Step 15

Then, pour the slurry into your gumbo and stir well.

Step 16

Filé powder makes a great thickener for people with

Step 17

To make the roux: In a large cast iron or other heavy skillet over medium heat, melt the butter.

Step 18

Whisk in the flour until dissolved.

Step 19

Cook for 15 to 25 minutes, stirring with a wooden spoon, until the roux is very dark brown; it will start to take on a nutty smell like toasted almonds.

Step 20

Remove from the heat and continue to stir for a few minutes to allow it to cool.

Step 21

To make the gumbo: In a small bowl, whisk together the cool water and filé powder.

Step 22

Set aside.

Step 23

In a medium saucepan over high heat, bring the water to a boil.

Step 24

Stir in the rice and salt, turn the heat down to low, cover, and simmer for about 25 minutes, until the rice is tender and the liquid is absorbed.

Step 25

Remove from the heat.