Ro’s Gumbo is unique to Chicago because he adds a flavorful twist and he incorporates his heritage…making this delicious dish a must have. Perfect for a Fat Tuesday celebration! Laissez les bons temps rouler! Thanks to Dill Pickle Food Co-op in Chicago for this tasty recipe.
Ingredients
- 1 lb andouille sausage
- 1 lb chicken breast
- 1/2 lb shrimp
- 3 oz butter
- 2 Tbsp flour
- 3/4 cup okra
- 1/2 yellow onion
- 2 stalks celery
- 1 cup bell peppers
- 1 2/3 cups veggie broth
- 1 Tbsp Cajun seasoning
- 1 Tbsp House seasoning**
- 1 1/2 tsp salt
Directions
Season chicken with half the house seasoning and half the broth. Simmer until internal temperatures reach 165 degrees. Let cool. Shred chicken, reserve cooking liquid.
Cut andouille in 1/2″ pieces. Brown in sauté pan. Deglaze with ½ cup broth.
Dice onion, celery and bell peppers. Slice okra into ½” slices.
Melt butter in a pot. Add flour, stirring until roux is rust-colored. Add remaining broth, reserved liquid from chicken to roux. Bring to boil over medium heat.
Add veggies, cook until tender: 8-10 minutes. Add proteins, cook 2-3 minutes. Add seasonings/salt to taste.
**House Seasoning Makes approx. ½ cup
Blend: 2 Tbsp salt , 1 Tbsp each onion powder, garlic powder, paprika, black pepper, chili powder, Italian seasoning, and ground mustard
Mix well. Keeps two months in an airtight container.