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<p>[QUOTE=&quot;Mike Thornton, post: 4285409, member: 105289&quot;]Gumbo Baby!</p><p>1-package Gumbo mix or brown roux</p><p>2-med onions</p><p>2-large bell peppers</p><p>4-stalks celery</p><p>2-cups frozen chopped okra</p><p>6-boneless, skinless chicken thighs</p><p>1-link andouille sausage</p><p>1-lb peeled, de-veined raw shrimp</p><p>2-tbs olive oil</p><p>2-boxes of chicken stock (water can be used) </p><p>4-cups steamed rice</p><p><br /></p><p>Buy or make a brown roux, set aside.&nbsp; Coarsely chop onions, bell peppers, celery,&nbsp; chicken thighs and andouille sausage.&nbsp; In a large stock pot heat olive oil and add celery.&nbsp; Saute about 5 minutes over med/high heat.&nbsp; Add bell pepper and continue to saute another 5 minutes then add onion and continue to saute another 5 minutes.&nbsp; When onions start to become translucent, transfer to a bowl and set aside.&nbsp; In the same pot now add the sausage and brown slightly (to render some fat).&nbsp; Transfer to same bowl as vegies.&nbsp; Add chicken and cook through.&nbsp; Transfer to same bowl as other ingredients.</p><p>In the same pot, chicken stock, roux and mix well.&nbsp; Bring to a boil and add all the ingredients from the bowl and the okra.&nbsp; Return to boil, reduce heat and simmer 15-30 minutes.&nbsp; (the longer it simmers, the better the flavors will come together.&nbsp; It&#039;s better the next day).&nbsp; Add shrimp last and simmer additional 10-12 minutes.&nbsp; Serve with a scoop of rice and season to taste with a cajun seasoning.[/QUOTE]</p><p><br /></p>

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