Gumbo ~ Shrimp Chicken Andouille Sausage recipes

Ingredients

• ½ cup vegetable oil
• ½ cup all purpose flour
• 2 large onions, chopped, about 5 cups
• 3 red bell peppers, chopped, about 3 ½ cups
• 3 celery stalks, chopped, about 1 ½ cups
• 8 garlic cloves, chopped
• ¼ teaspoon cayenne
• ½ cup dry white wine
• ¼ cup chopped fresh thyme
• 3 bay leaves
• 1 28-ounce can diced tomatoes with juice
• 2 8-ounce bottles clam juice
• 1 can low-salt chicken broth
• 1 ½ pounds andouille sausage (such as Aidells), cut crosswise into 3/8-inch slices,
• 1 ½ pounds skinless boneless chicken thighs, cut into 1-inch cubes
• 4 ounces sliced frozen okra or more to taste, 1/2-inch slices
• ¼ cup Italian parsley, chopped
• ¼ cup green onions, minced
• 1 teaspoon Worcestershire sauce or more to taste
• 1 tablespoon Creole/Cajun seasoning (such as Emeril’s Essence)
• ½ tablespoon file powder
• 1 tablespoon liquid or powdered shrimp/crab boil (such as Cajun’s Choice)
• 1 tablespoon liquid or powdered shrimp/crab boil (such as Cajun’s Choice)
• 1 teaspoon dried mustard
• 1 ½ pounds raw, peeled, deveined medium shrimp
• flat leaf parsley
• sliced green onions

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