Chicken and Sausage Gumbo
Recipe: https://recipestripper.com/recipes/1b4d5af8-e9a5-4063-be38-2ac06e2fff22
Original source: https://www.spoonforkbacon.com/chicken-andouille-gumbo/
Recipe image: https://www.spoonforkbacon.com/wp-content/uploads/2024/02/chicken-sausage-gumbo-recipe-card.jpg

A rich and delicious recipe for Chicken and Sausage Gumbo. Everyone will fall in love with this flavor packed dish and think you spent hours over the stove!
Yield: 8
Prep time: PT20M
Cook time: PT60M
Total time: PT80M

Ingredients
- 3 tablespoons smoked paprika
- 1 ½ tablespoons garlic powder
- 1 ½ tablespoon onion powder
- 1 tablespoon ground ginger
- 1 tablespoon ground mustard
- 1 tablespoon chile powder
- 1 ½ teaspoons cayenne pepper
- 1 teaspoon black pepper
- ¼ cup plus 2 tablespoons all purpose flour
- 4 Andouille sausages, chopped
- 6 tablespoons unsalted butter
- 1 yellow onion, diced
- 2 celery ribs, diced
- 2 green bell peppers, seeded and diced
- 3 garlic cloves
- 2 tablespoons oregano, minced
- 2 tablespoons thyme, minced
- 3 to 4 cups chicken stock
- 2 bay leaves
- 1 cup fresh corn kernels (from 2 ears)
- 1 pound shrimp, peeled and cleaned with tails intact
- 1 ½ cups cooked and shredded chicken breast
- 8 okra, cut into ½-inch pieces
- salt and pepper to taste
- ¼ bunch cilantro, chopped
- gumbo file, optional

Instructions
1. Place all spice-blend ingredients in a small mixing bowl and whisk together. Set aside.
2. Pour flour into a skillet and toast over medium heat until golden brown and nutty, 6 to 8 minutes, stirring occasionally. Remove from heat and set aside.
3. Place butter into a large pot and melt over medium-high heat. Add Andouille and brown for 5 minutes. Remove from heat using a slotted spoon.
4. Add onion, celery and bell peppers and sauté for 4 to 5 minutes. Season with salt and pepper. Remove with a slotted spoon.
5. Stir toasted flour into pot and continue to stir until no lumps remain. Cook flour mixture for 4 to 5 minutes or until flour has browned even more and there's a nutty smell.
6. Add sausage, vegetable mixture, garlic oregano, thyme, and spice-blend. Stir together until everything is well coated and continue to cook for 2 to 3 minutes.
7. While stirring, slowly pour in stock, to prevent lumps from forming. Add bay leaves and stir together.
8. Bring mixture to a boil and lower heat to medium-low. Simmer covered for 25 to 30 minute or until gumbo has thickened.
9. Remove cover and stir in corn, shrimp, chicken, and okra. Raise heat up to medium and cook for about 5 minutes or until shrimp have just cooked through. Adjust seasonings as needed.
10. Serve gumbo over rice, topped with chopped cilantro and a sprinkle of gumbo file, if using.