Spicy Cayenne Chili Gumbo

1/2 lb. smoked spicy sausage (such as Andouille sausage) cut into 1/2" slices
1/2 lb. peeled, de-veined shrimp
1/2 lb. boneless skinless chicken thighs
1 large celery rib, finely diced
1 green pepper, finely diced
1 red pepper, finely diced
6 cloves of garlic, minced
1 yellow onion, finely diced
2 green onions, finely sliced
1/4 c. finely chopped Italian parsley
1 dried bay leaf
4 c. chicken stock
2 Tbsp. Worcestershire sauce
1 large tomato, diced
2 c. sliced okra (optional)
1/4 c. + 2 Tbsp. Cayenne Chili Olive Oil (may substitute Chipotle Olive Oil)
1/2 c. all purpose flour
salt and fresh ground pepper, to taste
rice to serve

In a large, heavy pot heat the Cayenne Chili Oil over medium-high heat. Season the chicken with salt and pepper and brown on both sides. Set the chicken aside and add the sausage to the pot. Sauté the sausage slices until browned, and set aside. In the same pot, set over medium heat, add the flour to the oil and pan drippings stirring and scraping to incorporate. Cook the flour over medium heat, stirring constantly for about 10 minutes until it turns a deep rich brown. Be careful not to go overboard and cook it until it burns! Add the remaining two tablespoons of Cayenne Chili Oil to the flour mixture along with the garlic, peppers, onion, celery, and okra. Sauté over medium low heat until the vegetables start to become tender, about 5 minutes. Add the stock, tomatoes, and Worcestershire sauce to the pot and stir to scrape up any browned bits stuck to the bottom of the pan. Bring to a simmer and continue to cook until until the gumbo thickens. Add the chicken and sausage back to the pot. Lower the heat and simmer over medium-low heat for about 30 minutes. Add the shrimp during the last two minutes and cook through. Taste and adjust the seasoning with salt and pepper. To serve, ladle the gumbo over rice and top with the sliced green onion and chopped parsley.

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