Spicy Baklouti Chili Gumbo
This warm, smoky, spicy gumbo has tons of flavor!
Ingredients
- 1/2 pound smoked spicy sausage such as Andouille cut into 1/2" slices
- 1/2 pound peeled deveined shrimp
- 1/2 pound boneless skinless chicken thighs
- 1 large celery rib finely diced
- 1 green bell pepper finely diced
- 1 red bell pepper finely diced
- 6 cloves of 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 Tbsp . Worcestershire sauce
- 1 large tomato diced
- 2 cups sliced okra optional
- 1/4 cup + 2 Tbsp. Tastealotta Baklouti Green Chili Olive Oil
- 1/2 cup all purpose flour
- salt and fresh ground pepper to taste
- rice to serve
Instructions
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In a large, heavy pot heat the Tastealotta Baklouti Green Chili oil over medium-high heat.
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Season the chicken with salt and pepper and brown on both sides.
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Set the chicken aside and add the sausage to the pot. Sauté the sausage slices until browned, and set aside.
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In the same pot, over medium heat, add the flour to the oil and pan drippings stirring and scraping to incorporate.
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Cook the flour over medium heat, stirring constantly for about 10 minutes until it turns a deep rich brown. Be careful not to go overboard and cook it until it burns!
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Add the remaining two tablespoons of Tastealotta Baklouti Green Chili oil to the flour mixture along with the garlic, peppers, onion, celery, and okra.
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Sauté over medium low heat until the vegetables start to become tender, about 5 minutes.
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Add the stock, tomatoes, and Worcestershire sauce to the pot and stir to scrape up any browned bits stuck to the bottom of the pan.
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Bring to a simmer and continue to cook until the gumbo thickens.
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Add the chicken and sausage to the pot.
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Lower the heat and simmer over medium-low heat for about 30 minutes.
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Add the shrimp during the last two minutes and cook through.
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Taste and adjust the seasoning with salt and pepper.
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To serve, ladle the gumbo over rice and top with the sliced green onion and chopped parsley.
