Difficulty: Difficult - for experienced cooks
1 bell pepper
1 medium yellow onion
2 stalks of celery
1 clove of garlic
1.5 lbs. Chicken thighs
1 pkg. Andouille sausage
1/2 pkg. Smoked sausage
1 pkg, of frozen or fresh cut okra
Tony Chaceres Creole Original Seasoning
Tony Chaceres Original Creole Roux instant mix
**OPTIONAL: 1 bundle of green onions, wash well inside the tops and drain. Dice up and reserve for the top of the Gumbo.
Chop up and dice all veggies. Dice and cut up chicken thighs removing fat. Cut up and dice into quarters, both sausages. Steam and cook over medium high heat. Stir frequently. Sprinkle across the top with Creole seasonings. I would turn the veggies and meat and sprinkled across the top about 3 or 4 times.
Mix 4 cups H20 with 2 cups white rice and 2 Tbsp real butter. Bring to a boil, then cover and simmer 15 minutes. Remove from heat, cool down. Set aside in covered Dutch oven.
Over medium heat in an iron skillet, whisk 1 cup Instant Roux Mix with 2 cups cool H20. Bring to a boil. After mixture begins to thicken, remove from heat. Continue to stir until well mixed. Set aside, and cool.
Add H20 to veggies, chicken and sausages. Bring to a boil. Shake a couple of Tobasco hot into boiling stew.
After you knowyour meats are cooked and done, then add Roux. Stir constantly so the Roux will break apart become smooth and return to a medium boil.
Taste the soup mixture and adjust the Creole seasoning as neede. Do not get to salty.