Crazy Cajun's Gumbo

Crazy Cajun's Gumbo
By Shawn Reed
  • 1/2 can tomato paste or 1 can whole tomatoes
  • 1 onion, chopped finely
  • 1 garlic clove, minced
  • 1 bell pepper, chopped
  • 1 cup flour
  • 1 tablespoon vegetable oil
  • 6 - 8 chicken breasts, cut to chunks
  • 1 summer sausage, chopped
  • 1 bag okra, frozen
  • 2 cans chicken stock
  • 1 bag frozen shrimp, peeled and de-veined
  1. Make the roux- mix oil and flour together in the skillet, under medium-high heat until browned to a desirable colour.
  2. Move roux to a large mixing/sauce pot and add both cans of chicken stock.
  3. Add tomatoes (paste or whole).
  4. Add onions, garlic, bell pepper.
  5. "While everything is cooking in that big gumbo pot, now is the time to put the okra to work. Throw the okra in a skillet and heat until white balls turn purple (when purple then chuck them into gumbo pot) or until ropiness is gone!"
  6. "While okra is turning purple in a secondary skillet, now is also the time to retrieve a tertiary skillet. In that tertiary skillet cook those chunky chicken pieces until they are as white as a wedding gown. Then throw them in too."
  7. Cook remaining meat products, one at a time, in said tertiary skillet.
  8. "Once everything is finally in that gumbo pot, put the cover on and let simmer for 20 - 30 minutes."
  9. While gumbo is cooking, cook some rice and serve that Gumbo over it! Yeeee-haw!!
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