Chicken, Sausage And Shrimp Gumbo

Chicken, Sausage And Shrimp Gumbo

Serves 6

½ cup vegetable oil
6 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 broth, or as needed (from 32 ounce container)
½ teaspoon coarse ground black pepper
2 teaspoons dried thyme
2 large bay leaves
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
3 cups hot cooked rice

In a heavy 6 quart 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). Add chicken, cook 2 minutes. Stir in onion, bell pepper and celery, cook an additional 2 minutes. Add chicken stock, bring to a gentle boil, stirring until thickened. Add pepper, thyme, bay leaves, smoked paprika, Olde Westport Sizzlin' Sunset Cajun Spice Blend® (more if desired), and Andouille sausage. Bring back to a gentle boil, lower heat and simmer for 15 minutes, stirring occasionally. Add frozen okra, stir and cook for 10 minutes. Add shrimp, cook just long enough for shrimp to turn pink (about 10 minutes or less if using precooked shrimp). Scoop ½ cup cooked rice into each bowl, ladle gumbo over top.