1 Onion chopped
3 cloves Garlic minced
1 cup carrots chopped
3 stalks celery chopped
1 can green peas
1 can dices tomatoes
1 pkg okra, frozen is ok
roux (see notes)
1 can chicken broth
1 pound Andouille or smoked sausage
4 Chicken breasts
1/2 teaspoon thyme
1/2 teaspoon freshly ground black pepper
1 tablespoon chipotle chili powder
1 teaspoon oregano
1/4 teaspoon cayenne pepper (optional)
Cut breasts up into bite size chunks and sauté in a little olive oil.
Sauté garlic and onion in olive oil.
Add carrots and celery, sauté until tender.
Prepare roux in separate pan.
Add tomatoes and peas.
Add okra and chicken broth.
Add chicken and sausage.
Add spices and simmer until done.
Either add a handful of rice to the pot or prepare rice on side and put rice in bowl then add gumbo on top of it.
NOTES:
If making a roux, use equal parts of olive oil and flour or butter and flour. Do this first, on the side. Sauté the veges in a separate pan because the roux must be done first, by itself, with much patience. It will take about 15 to 20 minutes to prepare the roux. It MUST be stirred constantly so it will not burn. Do not use more than ¼ c fat and 1/4 c flour each else it gets too thick and it’s more difficult to cook the veges.
Do not use the hot seasoning if using hot spicy sausage.