Spicy Baklouti Chili Gumbo
Perfect to celebrate Mardi Gras or when friends come over to watch the big game.
Ingredients
- 1/2 pound peeled, deveined shrimp
- 1/2 pound smoked spicy sausage such as Andouille sausage, cut into 1/2" slices
- 1/2 pound boneless skinless chicken thighs
- 1 large celery rib finely diced
- 1 large green pepper finely diced
- 1 large red pepper finely diced
- 6 cloves Garlic minced
- 1 Yellow Onion finely diced
- 2 green onions finely sliced
- 1/4 cup Italian parsley finely chopped
- 1 dried bay leaf
- 4 cups chicken stock
- 2 Tablespoons Worcestershire sauce
- 1 large tomato diced
- 2 cups okra sliced
- 1/4 cup + 2 tablespoons The Spicy Olive's Baklouti Fused Chili Olive Oil
- 1/2 cup all purpose flour
- salt and pepper to taste
- rice to serve
Servings:
Units:
Instructions
- In a large, heavy pot heat the Baklouti chili oil over medium-high heat. Season the chicken with salt and pepper and brown on both sides. Set the chicken aside 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 go overboard and cook it until it burns!
- 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. Bring to a simmer and continue to cook until 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
