The other night, my sister had Mom and I over for dinner and chick-flicks (it was a FUN evening). She had put together a homemade Gumbo from a recipe book, and I loved it so much I asked for the recipe! I made it last night, and we had it again tonight — the recipe makes a LOT. So I a picture of it last night, and wanted to share it since it is perfect with the cooler weather we are getting! I know I am not the Pioneer Woman, but oh well…ENJOY!
Ingredients
– 2 cups white/brown enriched rice, prepared to package directions
– 2 TBsp extra-virgin olive oil
– 3/4 lb. chicken tenders, diced
– 3/4 lb. boneless skinless chicken breast, diced (I just used 1.5 lbs of chicken breast)
– salt and fresh-ground pepper
– 2 tsp poultry seasoning
– 3/4 to 1 lb andouille sausage sliced/diced (I used turkey sausage, since I don’t eat pig)
– I also added some shrimp (Abbey’s idea, it was awesome)
– 3 TBsp butter
– 3 ribs of celery from the heard of the bunch, chopped
– 1 large onion, peeled & chopped
– 2 bay leaves, fresh or dried
– 2 TBsp cayenne pepper sauce
– 3 TBsp flour
– 1 quart chicken stock/broth
– 2 cups chopped okra (fresh or frozen), defrosted
– 1 can (14 oz) diced tomatoes
– 1 can (14 oz) crushed tomatoes
– 2 to 3 TBsp fresh Thyme leaves, chopped
– 5 scallions, thinly sliced on angle
Instructions
Preheat a large heavy-bottomed pot over medium-high heat. Add 2 TBsp of oil, twice around the pan, and the diced chicken. Season with salt and pepper, and a sprinkle of poultry seasoning. Brown on all sides, about 2 or 3 minutes. Chop your veggies while it’s working. Add the andouille to the pan and cook another minute or two. Transfer chicken and sausage to a dish.
Return pan to heat and add butter. When the butter melts, add chopped celery, peppers, onion and bay. Season with salt, pepper, and hot sauce. Cook 3 to 5 minutes until the veggies soften. Add flour and cook for 2 minutes. Slowly stir in the broth/stock and bring to a boil. Add okra to the boiling broth, then return the meats to the pot and stir in tomatoes and half of your fresh thyme. When it’s bubbling, reduce heat and simmer for 5 minutes to combine flavors, then adjust your seasonings.