Difficulty: Medium - experience needed
Roux (see the recipe for dark roux in my other recipes on here)
Holy trinity (2 cups chopped onions, 1 cup chopped celery, 1 cup chopped bell pepper)
1 cup chopped green onion
1 pound Andouille or lean smoked sausage sliced bite size
1 pound medium shrimp peeled
1/2 pound chicken breast (that you've previously boiled and pulled off the bone because you're a badass....Because you're so awesome and smart, you've also kept the chicken broth that you conveniently made from boiling the chicken)
6 cups chicken stock (aka broth)
2 cups of Okra
1 teaspoon Tony Chachere's Original Creole Seasoning
1 tablespoon minced fresh garlic
1 teaspoon fresh thyme chopped
1 teaspoon of garlic powder (NOT GARLIC SALT!)
1/2 teaspoon fresh red pepper or cayenne pepper
1 (14.5 ounce) can diced tomatoes
1/2 cup fresh parsley chopped
2 bay leaves
1 teaspoon Tabasco sauce
Salt and pepper to taste.
In a CAST IRON SKILLET, make your roux. You can find the recipe for the dark roux here in my recipe box. CONTINUOUSLY STIR THE ROUX!!! NEVER STOP STIRRING!
Once your roux is the correct color, add the holy trinity in with your roux and sweat just a few moments. Add in green onion. Stir in roux until they are opaque but still crunchy. DON'T STOP STIRRING OR YOUR ROUX WILL BURN!
*DON'T BURN YOUR ROUX! IF YOU SEE BLACK SPECKS, THROW IT OUT AND START OVER! YOU CANNOT MAKE GUMBO WITH A BURNED ROUX!!!! IT WILL TASTE LIKE A TURD WRAPPED IN BURNT HAIR! FAIR WARNING! ****
Next, add in your chicken stock over medium heat and bring to a roiling boil.
Add in remaining ingredients.
Turn to medium low and bring to a SLOW simmer. Cook for about 40-45 minutes stirring occasionally.
Serve over rice.