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Jillybobs Gumbo

4 star rating
 

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This gumbo starts with the traditional roux, and adds andouille sausage, chicken, shrimp, tomatoes, okra, onions, bell pepper, and a number of seasonings.
 

Ingredients

  • 1/3 cup flour
  • 1/3 cup cooking oil
  • 3 cup chicken stock
  • 6 sliced crumbled fried bacon
  • 16 ounces andouille sausage, sliced
  • 2 cups chopped smoked chicken
  • 1 lb peeled deveined shrimp
  • 2 cup sliced okra
  • 1 cup choppen onion
  • 1/2 cup chopped bell pepper
  • 1/2 cup chopped celery
  • 4 cloves minced garlic
  • 1 large can diced tomatoes
  • 1 15 oz can tomato sauce
  • 2 chicken boullion cubes
  • 2 bay leaves
  • 1 teasp thyme
  • 1 tblsp parsley
  • 1/2 tblsp basil
  • 2 teasp cumin
  • 1 tblsp lemon juice
  • 2 tblsp bottled hot sauce

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Method

Make a roux using the flour and oil; cook and stir constantly until a reddish brown color about 15 minutes; cool. In a 5-6 quart kettle place stock and roux; stir well. Add sausage, chicken, onion, bell pepper, tomatoes and sauce, and herbs & seasonings. Cover and simmer 1 hour. Add okra; cook 10 minutes; add shrimp. Cook just until shrimp is done. Stir in bacon.

 

Notes: Serve with rice, if desired.

 

Number of Servings: 6-8

 

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