Chicken and Shrimp Gumbo

This takes a little extra work but makes a ton of gumbo for weekday leftovers!

Ingredients: 
2 Tbsp butter
3 cloves garlic
1 cup onion
1 cup celery
1 lb okra, chopped (I use frozen but I'm sure fresh is good!)
1/4 cup butter
1/2 cup all-purpose flour
1/2 lb cubed chicken breast
4 cups chicken stock (I use homemade)
1 (14.5 oz) diced tomatoes
1 tsp thyme
2 bay leaves
pinch salt
1/2 tsp ground cayenne pepper
pinch around black pepper
1 lb andouille sausage cut into bite sized pieces (I use chicken andouille from Costco)
1 lb jumbo shrimp, peeled and deveined
1 tsp hot pepper sauce
1/8 cup Worcestershire sauce

Directions:
1. Chop garlic, onion, celery in a food processor. Meanwhile, melt butter in a large skillet over medium heat. Cook garlic, onion, and celery and stir in okra. Stir occasionally until fragrant. Set aside.


2. In a large dutch oven, over medium-high heat, combine 1/4 cup of butter and flour. Cook, stirring constantly, until the roux becomes chocolate brown.

Stir in the chicken breasts. Add thyme, bay leaves, salt, cayenne pepper, and black pepper. Cook, until the chicken breasts are seared. Add the vegetable mixture and stir in chicken stock and diced tomatoes. Bring to boil, reduce heat, and simmer for 2 1/2 hours.



3. Add shrimp and andouille sausage. Stir in hot pepper sauce and Worcestershire sauce. Simmer an additional 10 minutes. Serve - I've always eaten this over rice!