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.
- 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
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.