New Savannah Gumbo
From Paula Deen Cuts the Fat by Paula Deen and Melissa Clark
1½ tablespoons unsalted butter
1½ tablespoons all-purpose flour
1 large onion, chopped
2 green bell peppers, chopped
2 celery stalks, chopped
1 teaspoon salt, plus more to taste
4 garlic cloves, finely chopped
2 teaspoon dried thyme
8 ounces chicken sausage
1¼ pounds boneless, skinless chicken breasts (about 3), cut into ½- inch pieces
¼ teaspoon cayenne pepper, plus more to taste
4 cups low-sodium chicken broth
1 can (28 ounces) no-salt-added stewed tomatoes
2 cups fresh or frozen sliced okra
½ pound medium shrimp, peeled and deveined
1 teaspoon filé powder (optional)
2 ½ cups cooked brown or white rice, for serving
In a large pot, melt the butter over medium heat. Whisk in the flour and cook, stirring occasionally, until the mixture turns a deep hazelnut brown, about 15 minutes. Reduce the heat to medium-low and add the onion, bell peppers, celery and salt to taste. Cook until the vegetables are very soft, about 15 minutes. Stir in the garlic and thyme and cook for 1 minute.
Add the sausage, chicken, salt and cayenne. Pour in the chicken broth and tomatoes. Bring the mixture to a simmer and cook until the chicken is almost cooked through, about 15 minutes. Add the okra and cook until tender, 10 minutes. Add the shrimp and simmer until just cooked through, about 5 minutes. Remove from heat and stir in the filé powder (if using). Taste and adjust the seasonings.
To serve, spoon some rice into soup bowls. Spoon the gumbo over the top.