Gumbo

Trust me on this, it is worth the effort!  Great for game nights and get-togethers.  Serves 6, but easy to double or triple and a great make-ahead dish (just add shrimp, file’ powder and okra when reheated.

  • 2  Tb. olive oil

  • 2  boneless chicken breast cut in bite-size pieces 

  • 2  boneless chicken thighs, cut in bite-size pieces

  • 1   lb smoked sausage, cut in ˝ inch slices 

  • 16-20 large cooked shrimp peeled and deveined

  • 5   tender celery ribs, diced       

  • 1    medium onion, diced

  • 1   red bell pepper, diced      

  • 4    garlic cloves, minced

  • 1  14 oz can chicken broth         

  • 1    28 oz diced tomatoes

  • 1  Tb ground cumin                  

  • 1    bay leaf

  • 1  Tb. Chili powder                      

  • 6  sprigs fresh thyme (or ˝ tsp dried)

  • 2  Tb. Gumbo file′ powder

  • 1  cup frozen cut okra, thawed

  • 3 cups cooked rice

 

In deep pot, heat 1Tb. oil over med high heat.  Brown chicken and sausage for 3-5 minutes.  Remove from pot.  Add rest of oil, sauté celery, onion, pepper and garlic until softened, stirring often.  Return chicken and sausage to pot.  Add broth, seasonings, tomatoes and herbs.  Bring to boil, then drop heat to a simmer until chicken is done.  Stir in cooked shrimp, file′ powder and okra.  Cook until thickened, about 3 min. Serve with a scoop of rice on top of gumbo in center of each bowl.  Garnish with scallions.  Serve with Tabasco.