3 Tbsp canola oil 3 Tbsp flour 1/2 cup onion, chopped 1/2 cup green pepper, chopped 1/2 cup celery, chopped 2 cloves garlic, minced 1 can Del Monte Petite Cut Diced Tomatoes 1 can Swanson Natural Goodness Chicken Broth 1/2 tsp ground red pepper 1/2 package Louis Rich Turkey Smoked Sausage, sliced 2 boneless chicken breasts, cooked and diced 2 cups okra, sliced 8 oz shrimp 3 cups cooked white rice Bottled hot sauce
Combine oil and flour and cook over medium heat until the color of a penny, stirring often. Increase heat to medium-high and add onion, celery, green pepper, and garlic. Cook two minutes more. Add tomatoes, chicken broth, 1 cup water, ground red pepper, chicken, and sausage. Bring to a boil, reduce heat to medium-low and simmer 20 minutes. Add okra nd simmer 5 minutes, or until okra softens.Add shrimp. If using precooked shrimp, cook just until shrimp is heated through. If using raw shrimp, cook until shrimp is opaque. Divide gumbo between bowls and top each bowl with 1/2 cup rice.
My family always made a much larger pot of gumbo, so I will have to try to this scaled down version. Pretty authentic; this is a Creole gumbo (because of the tomato's) so add bout .5T of Thyme to complete this dish.