A couple weeks ago I started craving gumbo so I began browsing Pinterest and online for the best gumbo recipes. I found a few I liked and decided to tweak them a bit and create my own. The result: some pretty dang good, melt-in-your-mouth, Cajun gumbo! Josh said it was the best thing I have ever made and in his top ten favorite things he has ever tasted in his life. Score! It has now become a family favorite and I recently made it for company and they loved it too! I thought I would share the recipe with you all! Josh and I aren't big seafood fans so we omitted the shrimp but you can add it in if you like.
3 large boneless chicken breasts
salt and pepper
1/4 cup of vegetable oil (I used olive oil)
1 pound of smoked sausage, cut into 1/4-inch slices (I used turkey sausage)
1/2 cup of all purpose flour
5 tablespoons of butter
1 large yellow onion, chopped
8 cloves of garlic, minced
1 green bell pepper, seeded and chopped
1/4 cup Worcestershire sauce
2 tablespoons of hot sauce (like Tabasco)
1/2 teaspoon dried thyme leaves
1 teaspoon of Cajun seasoning blend (I used Emeril's)
1 (4-ounce can) of green chilis
4 cups of hot water
5 beef bouillon cubes
1 (14-ounce can) stewed tomatoes with juice
2 cups frozen sliced okra
4 bay leaves
Season the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven (or large pot) over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of butter and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.
Return the Dutch oven to low heat and melt the remaining 3 tablespoons of butter. Add the onion, garlic, and green pepper and cook for 10 minutes. Add your hot sauce, Worcestershire sauce, salt and pepper to taste, and green chilis. Cook, while stirring frequently, for 10 minutes. Add 4 cups of hot water and your bouillon cubes, whisking constantly. Add the chicken and sausage. Sprinkle in thyme, Cajun seasoning, and bay leaves. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for 1 hour. Remove bay leaves before serving. Serve over white rice.