Gumbo with shrimp, chicken & andouille sausage

This recipe is from Rachel Ray's 30 minutes or less cookbook..so not true! This recipe took me 2 hours to prepare & I put it on a low simmer all day long! The only changes I made were adding shrimp I blackened in an iron skillet & almost doubling the recipe which I will give you. Enjoy!

Gumbo with shrimp, chicken & andouille sausage

3 c. organic jasmine rice -prepared before serving

2 Tb. extra virgin olive oil

1 1/2 pounds organic boneless chicken breasts diced

salt & pepper to taste

2 tsp. poultry seasoning

1 pound andouille sausage- casing removed & diced ( 4 links of Wellshire farms from Whole foods)

1- pound peeled & deveined shrimp( I purchased from Whole foods)

4- Tb. butter

5- ribs of celery chopped

3- green peppers

1- large onion & 1 small

3- bay leaves

3-4 Tb. cayenne pepper sauce

4 Tb. flour

2- qt. organic chicken broth

3-4 c. okra thawed

1- 28 oz. organic fire roasted crushed tomatoes

1- 28 oz. organic fire roasted diced tomatoes

2-3 Tb. fresh or dried thyme leaves

Preheat a large heavy- bottomed pot over med-high heat. Add 2 Tb. oil & add diced chicken. Season with salt & pepper & a sprinkle of poultry seasoning. Brown well! Chop veggies in a food processor ( if you have one) while chicken is browning. Add sausage to pan with the chicken for a couple of minutes. Transfer meat to another dish & deglaze pan with a dash of water to get all the brown bits from the bottom- will add alot of flavor. Return pan to heat & add butter. Add celery, peppers, onions & bay leaves. Season with salt, pepper & hot sauce. Cook until tender & then add flour & cook 2 min. more. Slowly stir in broth & bring to a boil. Add okra, meats & tomatoes & thyme. Simmer for 30 minutes or all day on lowest setting. Cook shrimp in an iron skillet until pink & golden brown. Season with salt & pepper. Add shrimp before serving.

* Scoop cooked rice in center of bowls of gumbo & top with dash of thyme. Serve with corn bread with a spread of butter & honey. Enjoy!

Made with love~ Jodi