Chicken and Sausage Gumbo

Ingredients

• 1 lb boneless skinless chicken, cut into bite size pieces
• 2 tablespoons cajun seasoning
• 5 links andouille sausages, sliced to your desired thickness
• 5 tablespoons olive oil
• 1/2 cup flour
• 2 garlic cloves, chopped
• 1 large onion, chopped
• 1 large green pepper, chopped
• 1 large red pepper, chopped
• 1 (14 ounce) can diced tomatoes
• 8 cups chicken stock
• 2 cups of fresh sliced okra or 5 ounces frozen okra

Directions

1. 1

   Place chicken in a bowl and sprinkle the Cajun seasoning on top. Mix well.

2. 2

   Place 2 tbs of olive oil in a large stock pot and heat to medium.

3. 3

   Add chicken and sausage to the pot, stir until the chicken is cooked through and remove from the pot with slotted spoon, reserving the drippings.

4. 4

   Reduce heat and add the flour to the drippings, if it is too thick add more olive oil until the consistency is thick and bubbly but not dry. If it gets too dry it will burn and you will have to start over. Whisk constantly for a few minutes until the color turns brown.

5. 5

   Add the garlic, onions, peppers and diced tomatoes, stir together. It will begin to thicken immediately from the roux.

6. 6

   Add the stock, and bring to a boil.

7. 7

   Reduce heat to a simmer, don't cover, stir occasionally.

8. 8

   The gumbo will reduce and all the flavors will become concentrated together as it does.

9. 9

   The gumbo is ready to serve when it reaches your desired consistency. I prefer the juices a little thicker so I reduce for about 2 hours, then I serve it over white rice.

10. 10

    Stir the okra in during the last 1/2 hour of cooking otherwise it will fall apart into the gumbo during the reduction process.