Spicy Cajun Bayou Gumbo

Serves 6

 

Ingredients

• 1 pound cooked rotisserie chicken, shredded
• 1 pound frozen okra pieces, defrosted
• ½ cup unsalted butter
• ½ cup all-purpose flour
• 1 medium onion, small diced
• 3 stalks celery, small diced
• 1 green bell pepper, small diced
• 2 cloves garlic, minced
• 12 oz Spicy Cajun Summer Sausage, medium diced
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Pinch of salt and pepper
• 1 15-oz can diced canned tomatoes
• 8 cups of water
• 1 tablespoon gumbo file
• Steamed rice

 

Instructions

1. Heat a large Dutch oven on medium heat.  Combine the butter and flour. Whisk continually for about 10-15 minutes until the roux turns a golden brown.
2. Add the onions, celery, pepper, and garlic, stirring until the vegetables are transparent. Add the sausage pieces and stir for about 5 minutes more.
3. Add the thyme and basil, salt and pepper. Cook for an additional 2 minutes.
4. Add the tomatoes and water and bring it to a boil.  Drop the heat to low and simmer for 15 minutes.
5. Remove from heat and slowly stir in the gumbo file. Stir in the cooked shredded chicken and thawed okra. Serve over cooked steamed rice.