Shrimp, Chicken and Sausage Gumbo

This is an adaptation of Paul Prudhomme's recipe. Very quick and easy.

Chicken, Sausage and Shrimp Gumbo



1 cup onion finely chopped

1 cup celery, finely chopped

1 green pepper, finely chopped

2 t. salt

1 t. pepper

1/4 t. thyme leaves

1/2 t. oregano leaves

1/2 t. cayenne pepper

1/2 heaping cup flour

1/2 cup oil
2 cups sliced okra (frozen or fresh)

1/2 pound smoked sausage, sliced

6 cups chicken broth

Rotisserie Chicken
1 lb peeled, raw shrimp

Chop vegetables and set aside.  Mix seasonings with flour. Heat oil in a heavy skillet over high heat till smoking, then add the seasoned flour and cook, whisking constantly until the roux is dark red brown, about 3-4 minutes, being careful not to scorch or splatter. Remove the pan from heat and immediately add the vegetables, stirring constantly, until the roux stops getting darker.  Place the pan over low heat and cook stirring constantly, scraping the pan bottom, until the vegetables are soft, about 5 minutes.

Meanwhile bring the broth to a boil in a stock pot.  Add the vegetable mixture by spoonfuls, stirring after each addition until the roux is dissolved.  Return to a boil, stirring and scraping the bottom of the pan.  Reduce heat to low, stirring occasionally.

In the same skillet that you made your roux, saute okra for about 7 minutes, then spoon into simmering gumbo. Then in same skillet, brown your sausage (this keeps it from adding the fat to the gumbo) Spoon it into the simmerimg gumbo.  Let cook on low for 45 minutes, then add shredded chicken and shrimp.  As soon as shrimp turns pink, it is ready to eat.
Serve over rice.