Lesson Of The Day: Seafood, Chicken & Andouille Sausage Gumbo...

Keeping It Real:

3 tbsp olive oil
1/3 c of flour
1 red bell pepper seeded and chopped

1 celery stalk, chopped
1 medium onion chopped
1 large tomato chopped or can of diced tomatoes
4 cloves of garlic, chopped
1 tsp thyme
1/2 tsp crushed red pepper
2 tsp of hot sauce (optional) I love spicy
1 tsp of cayenne red pepper (optional)
4 cups of chicken broth, either can or boil your chicken and use the broth
1 pac of fresh okra sliced or frozen bag of sliced okra
smoked precooked andouille sausage
1 roasted, baked, rotisserie or boiled chicken (skin & bones removed)
1/2 lb of medium shrimp
1/2 lb of lobster (optional)
1/2 crabs (optional)
3 tsp of gumbo file' or as much as you like for taste
salt & pepper to taste
Cooked brown or white rice to have when gumbo is done

1. Heat oil in a large pot, add flour and cook stirring constantly like you are making gravy or rue and make a medium brown or however dark you like it without burning it. Stir in bell pepper, celery, onion, tomato, garlic, thyme, crushed red pepper, cayenne pepper, salt, pepper & hot sauce. Cook until vegetables are tender but crisp.
2. Add chicken broth, okra & sausage. Bring to a boil and then add seafood and chicken. Let simmer until it thickens and then add gumbo file'... Serve with brown and or white rice. Ya Dig?..