1poundsausage chopped into slices (I recommend andouille sausage or a pecan smoked sausage if you can find it)
2cupsfrozen sliced okra pieces
1white onion chopped into fine pieces
1green bell pepperchopped into fine pieces
2ribs of celery chopped into fine pieces
1candiced tomatoes with green chilesdo not drain
2tablespoonsminced garlic
½teaspoonsaltor to taste
1teaspoonblack pepperor to taste
1tablespoonCajun seasoning such as Tony Chachere'sYou can use more for a spicier gumbo, if desired.
½teaspoonpaprika
3cupschicken stock
1cupwater
For Serving
White rice (cook per instructions on the box or package)
Instructions
Begin by adding a little olive oil and butter into the bottom of a dutch oven.
Add the onions and let them simmer. After they become translucent add the chopped bell pepper and celery.
Add the sausage slices into the mix as well as the chicken. I tend to do everything in a dutch oven on the stove top but if necessary feel free to sauté in a separate skillet and then add to the mix.
Once everything is softened add the chicken stock, water, frozen okra, can of diced tomatoes with chiles (do not drain).
Add the spices and seasonings and then stir well.
Turn to a boil and then let simmer on low for about an hour. The longer you simmer it, the better it gets.
Add the shrimp the last ten minutes of cooking time.
Prepare the rice as directed and then serve the gumbo on top.