Too Sauced To Pork Gumbo

Too Sauced To Pork Gumbo

• 3 boneless skinless chicken breasts
• Salt and pepper
• 1/4 cup vegetable oil
• 1 pound Andouille sausage, cut into 1/4-inch slices
• 1/2 cup flour
• 1 stick margarine
• 1 large sweet onion, chopped
• 7 cloves minced garlic
• 1 large green bell pepper chopped
• 3 celery stalks chopped
• 1/4 cup Worcestershire sauce
• 1/2 teaspoon Sirracha
• 3 roasted chipotle peppers chopped
• 1 teaspoon Chef Tony’s Cajun seasoning
• 2 pinches of white pepper
• 6 cups chicken broth
• 1 (14-ounce can) fire-roasted tomatoes with juice
• 2 cups fresh or frozen sliced okra
• 1/2 pound small shrimp, peeled, deveined and cooked
• 2 cups instant white rice

Season chicken with salt and pepper.

Heat oil in a thick bottomed pot over medium-high heat.

Brown chicken on both sides and remove to a bowl.

Add sausage and cook until browned, then remove to same bowl.

Sprinkle the flour over the oil, add 1/3 of margarine and cook over medium heat, stirring constantly, until brown (the color of light brown sugar), about 10 minutes. This is called a roux. Let the roux cool.

Return the pot to low heat and melt the remaining 2/3 stick margarine.

Add the onion, garlic, green pepper and celery and cook for 5 minutes.

Add Worcestershire sauce. Cook, while stirring frequently, for 5 minutes.

Add 4 cups chicken broth, whisking constantly. Add Sirracha, chipotle peppers, Chef Tony’s, and white pepper and stir for 1-2 minutes.

Re add the chicken and sausage. Cover, and simmer for 15 minutes. Add tomatoes and okra and let simmer for 3 minutes.

Dump into a foil pan or oven safe pan. Cover with foil and simmer on 210-215 degrees in smoker for at least 6 hours. (I do all this the night before and let simmer overnight)

Boil 2 cups broth and add 2 cups instant rice.

15 minutes before serving add the shrimp.

1/4-1/3 cup rice in bowl. Spoon Gumbo over rice