Spicy Cayenne Chili Gumbo

Posted on August 04, 2014 by Tommye Solem

Our hot and spicy Cayenne Chili Olive Oil adds just the right "kick" to this yummy gumbo!

1/2 lb. smoked spicy sausage, such as Andouille sausage, cut into 1/2" slices
1/2 lb. peeled, deveined shrimp
1/2 lb. boneless skinless chicken thighs
1 large celery rib, finely diced
1 green pepper, finely diced
1 red pepper, finely diced
6 cloves garlic, minced
1 yellow onion, finely diced
2 green onions, finely sliced
1/4 cup finely chopped Italian parsley
1 dried bay leaf
4 cups chicken stock
2 tablespoons Worcestershire sauce
1 large tomato, diced
2 cups sliced okra (optional)
1/4 cup + 2 tablespoons Cayenne Chili Olive Oil
1/2 cup all purpose flour
sea salt and fresh ground black pepper to taste
Rice to serve

In a large heavy pot heat the 1/4 cup Cayenne Chili olive oil over medium-high heat. Season the chicken with salt and pepper and brown both sides. Set aside the chicken, and add the sausage to the pot. Saute` the sausage slices until browned, and set aside. In the same pot, set over medium heat, add the flour to the oil and pan drippings; stirring and scraping to incorporate. Cook the flour over medium heat, stirring constantly for about 10 minutes until it turns a deep rich brown. Be careful not to burn. Add the remaining two tablespoons Cayenne Chili Olive Oil to the flour mixture along with the garlic, peppers, onion, celery, and okra. Saute` over medium low heat until the vegetables start to become tender, about 5 minutes. Add the stock, tomatoes, bay leaf and Worcestershire sauce to the pot and stir to scrape up any browned bits stuck to the bottom of the pan. Bring to a simmer and continue to cook until the gumbo thickens. Add the chicken and sausage back to the pot. Lower the heat and simmer over medium-low heat for about 30 minutes. Add the shrimp during the last two minutes and cook through. Taste and adjust the seasoning with salt and pepper. To serve, ladle the gumbo over rice and top with the sliced green onion and chopped parsley. Serves 6-8.
(Recipe shared by Rachel Bradley-Gomez, Veronica Foods Company)


Posted in Appetizers, Main Courses, Sides



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