And please don't ask me if it has seafood in it. We don't eat anything that swam to the kitchen.
This recipe makes a TON. Most of the time I half this recipe; I would say a half recipe has 6 servings. I still use about 4 cups or so of chicken broth for a half recipe, I like it more soupy. The whole recipe will serve at least 8 with seconds. My mom wanted to make this last night and invited us and some of their friends over. We had 8 people, some of them having second and third bowls, and STILL had some left over!
Adapted from Rachael Ray's recipe.
- 2 lbs. BS Chicken Breasts, cut into bite-size pieces
- 2 packages Andouille Sausage, cut into discs or half-moons
- Trinity - onions, celery, bell pepper - 1 large onion, 4 or so stalks celery, 2 bell peppers
- Garlic - a few cloves, however much you like
- Cajun seasoning - sometimes I make a batch of Emeril's seasoning to use, and sometimes I just use Tony Chacere's or whatever
- 2 Bay Leaves
- Thyme - half a palmfull
- 1/4 cup AP Flour
- 4-6 cups chicken broth
- 28 oz. can crushed tomatoes
- 1 can diced tomatoes
- Okra - frozen or fresh - I used some from Papa's garden that I froze this summer
- Rice for serving
- Cook the chicken in a BIG soup pot with EVOO, cajun seasoning, and maybe a little pepper, breaking it up as you go. (I like small pieces.) Remove it from the pot, cook the sausage and then remove it.
- Cook the celery, peppers, onions, and garlic in 1/2 stick of butter, until they're a little soft. Season with hot sauce, thyme and bay leaves.
- Add flour and cook for a minute, then add the chicken broth and bring to boil. This is what will thicken the gumbo.
- Add in tomatoes, and put the chicken and sausage back in.
- Let it simmer for a few minutes, or longer if you have time.
- Wait to put the okra in until you're about ready to serve. It only takes about 5 minutes to cook. You don't want it to get gummy.
- Serve over rice.