Ingredients

1/2 cup Canola oil
1 cup Flour
1 1/4 cup Okra, sliced
1 1/4 cup Onion, diced
1/4 cup Red bell pepper, seeded and diced
1/4 cup Green bell pepper, seeded and diced
1/4 cup Poblano chili, seeded and diced
1 cup Celery, diced
3 cloves Garlic, minced
1/2 lb. Andouille sausage, diced
3/4 lb. Chicken thigh meat, boneless, diced
3 Bay leaves
1/2 tsp. Thyme leaves
1/2 tsp. Oregano
1/4 tsp. Cayenne pepper
1/2 tsp. Fresh ground black pepper
Salt to taste
2 quart Chicken stock
3/4 lb. Shrimp, small, peeled and deveined
For service Rice, steamed
For service Scallions, minced

Method
Make a brown roux by combining oil and flour, cook for 30-45 minutes over low to medium heat, stirring frequently to avoid scorching. ) The finished product should have a dark rich color resembling caramel.) When the roux is ready, add the okra and cook for 10 minutes. Add the onions, peppers, Poblano chili, celery and garlic, cook until tender. Add the Andouille sausage, chicken, bay leaves, thyme, oregano, cayenne pepper and black pepper, cook for another 10 minutes. Incorporate stock and bring to a simmer. Reduce heat and simmer over low heat for a hour until mixture thicken. Add shrimp and cook for 10 minutes, Season to taste. For service, place a scoop of steamed rice in serving bowls and add gumbo. Garnish with minced scallions and serve.

Chef Larry's Notes
Andouille is a spicy Louisiana sausage. Any spicy smoked sausage may be used in this recipe.

Makes 8-10 Servings