Ingredients

The following ingredients have 12 Servings
  • 2 lbs andouille sausage (sliced 1/4” thick)
  • ¾ cup vegetable oil (plus extra for sautéing sausage)
  • 1 cup all-purpose flour
  • 2 large onions (chopped)
  • 4 stalks celery (chopped)
  • 1 large green bell pepper (chopped)
  • 4 cloves garlic (minced)
  • 16 ounce can whole tomatoes ((crushed by hand))
  • ½ cup fresh parsley (chopped, plus extra for garnish)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 teaspoon crushed red pepper flakes
  • 2 bay leaves
  • 16 ounce package frozen chopped okra ( (not breaded))
  • 12 cups low-sodium chicken broth
  • 1 whole rotisserie chicken (skin and bones removed and discarded, meat shredded)
  • 1 pound raw, peeled and deveined shrimp ((optional))
  • ½ teaspoon filé gumbo powder
  • green onions (sliced thin, for garnish)
  • cayenne pepper (to taste)
  • salt & pepper ( to taste)

Instruction

  • Prep all the vegetables and set aside.
  • Heat a tablespoon of vegetable oil in a large skillet. Sauté the sliced andouille sausage until lightly browned then remove to a plate lined with paper towels to drain. Cover the plate and set aside to a warm location until needed.
  • Heat ¾ cup vegetable oil in a large soup pot over medium-high heat until shimmering and almost smoking. Add the flour and cook stirring constantly until the roux is the color of a copper penny (not an old one!) Add the onions, celery and bell pepper and sauté for 10 minutes, stirring frequently to prevent burning. Add the minced garlic and sauté for a minute or two or until fragrant.
  • Add the tomatoes, parsley, thyme, red pepper flakes, and bay leaves. Cook for 10 minutes, stirring frequently, while slowly adding a small amount of chicken broth if needed, to prevent burning.
  • Add all the remaining chicken broth to the pot with the vegetables, and bring to a boil. Cover the pot and reduce the heat to low. Simmer for 30 minutes, stirring occasionally.
  • Add the shredded chicken, frozen okra and half the sausage to the soup pot. Cover and simmer for 1 hour, stirring occasionally.  
  • Turn off the heat and add the remaining sausage, the filé gumbo powder and the shrimp (if using). Stir well, cover and rest for 30 minutes.  
  • To serve, gently reheat if needed. Season with salt and pepper and remove the bay leaves.  
  • Serve over hot cooked rice and garnish with fresh chopped parsley and green onions if desired. Serve with cayenne pepper or hot sauce for those that want a little more spice!