| Prep Time : | Cook Time : | Ready Time : |
|---|---|---|
| 20 min | 34 min | 54 min |
Servings
6
Ingredients
4 fluid ounce Vegetable oil
12 ounce Andouille sausage Cut into 1/8 inch rounds
12 ounce Boneless skinless chicken breast
6 ounce Onions Medium dice
4 ounce Green pepper Medium dice
4 ounce Celery Medium dice
2 tablespoons Garlic Minced
6 ounce Okra Sliced
4 ounce All Purpose Flour
2 tablespoons Gumbo File powder
1 tablespoon Salt
1 tablespoon Black pepper Ground
1 teaspoon Cayenne powder
1/2 teaspoon Paprika
1/2 teaspoon Onion powder
1 teaspoon Garlic powder
36 fluid ounce Chicken stock
1 pound Jumbo shrimp
TT Salt and Pepper TT= To Taste
3 tablespoons Green onion thinly sliced
6 cups Cooked rice Hot
Directions
Place oil in a large sauce pan and place over high heat. Add the Andouille sausage and sear meat. Add in the chicken and cook until it takes on a little color, reduce the heat to medium. Add in the onions, green pepper, celery, garlic and okra. Cook until the onions are translucent. Add in the flour, file powder, salt, pepper, paprika, onion and garlic powder. Stir everything together to make the roux. Once the roux is made slowly add ¼ of the chicken stock while stirring to ensure the roux is mixed in evenly. Add another ¼ of the chicken stock while stirring. Add in the remaining stock again stirring. Bring it to a boil the drop it down to a simmer for about thirty minutes. Add in the shrimp and adjust the seasonings. The shrimp will need about 4 minutes to cook. Serve over one cup of cooked rice and garnish with thinly sliced green onions. Enjoy!
