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
- Make the roux- mix oil and flour together in the skillet, under medium-high heat until browned to a desirable colour.
- Move roux to a large mixing/sauce pot and add both cans of chicken stock.
- Add tomatoes (paste or whole).
- Add onions, garlic, bell pepper.
- "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!"
- "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."
- Cook remaining meat products, one at a time, in said tertiary skillet.
- "Once everything is finally in that gumbo pot, put the cover on and let simmer for 20 - 30 minutes."
- While gumbo is cooking, cook some rice and serve that Gumbo over it! Yeeee-haw!!
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