Olde Westport Chicken, Sausage,

And Shrimp Gumbo


Serves 4

1/3 cup vegetable oil
5 tablespoons all-purpose flour
1 (8 ounce) boneless skinless chicken breast, cubed
1 cup chopped onion
1 green bell pepper, chopped
2 ribs celery, finely sliced
3 cups Swanson's® Chicken Stock, or as needed (from 32 ounce container)
½ teaspoon coarse ground black pepper
2 teaspoons dried thyme
1½ teaspoons smoked paprika
3 teaspoons Olde Westport Sizzlin' Sunset Cajun Spice Blend®, or to taste
12 ounces Andouille Sausage (or smoked polish sausage)
1 (12 ounce) package frozen cut okra (Walmart)
1 (12 ounce) package frozen cooked shrimp
2 cups hot cooked rice

In a heavy 6-quart stock pot over medium heat, add oil and flour, stir very often until the color of dark peanut butter (lower heat when the flour gets a darker color to avoid burning). Add chicken in small batches, cook until no pinkness in meat. Stir in onion, bell pepper and celery, cook an additional 2 minutes. Add chicken stock, bringing to a gentle boil, stirring until thickened. Add pepper, thyme, paprika, Olde Westport Sizzlin' Sunset Cajun Spice Blend® (more if desired), and sausage, stir. Bring back to a gentle boil, lower heat, and simmer for 15 minutes, stirring occasionally. Add cut okra (frozen), stir, cook for 10 minutes. Add shrimp, cook just long enough for shrimp to turn pink (about 10 minutes). Scoop ½ cup rice into each large soup bowl, ladle gumbo over rice.