- 1 chicken
- 1 onion
- 2 tbs garlic
- 2 pks smoked sausage
- 5 lbs shrimp
- 1 seasoning mix (onion, bell pepper, celery)
- 1 can Rotel
- Lg bag frozen okra, chopped
- 1 can tomato paste
- 1 bag Louisiana Spicy Gumbo mix
- 1 Cup oil
- 2 Cups flour
Boil chicken w/ onion. Take chicken out, cool, then pick.
Saute 3/4 seasoning mix and chopped garlic.
Thaw and process 1/2 bag of okra.
Cook rotel and okra on medium 5 minutes, simmer, put aside.
Add seasoning mix to stock, bring to boil
Make rous with oil and flour, stil until chocolate brown.
Add tomato paste to pot, whisk so it doesn't stick. Cook for a while.
Add the roux, rotel, okra and the spicy gumbo mix to the stock.
Bring to a boil.
Add chicken and shrimp.
Cook remaining seasoning mix with sausage, garlic powder, Tony's. Add to pot on medium, boil 45 minutes to 1 hour. Stir frequently.