New Orleans Chicken & Sausage Gumbo

Courtesy of Chef Kevin Harris

Ingredients

• 3 tsp - olive oil
• 2 lbs - boneless & skinless chicken breast
• 1lbs - turkey andouille sausage
• 3 14oz cans - diced tomatoes
• 2 - med. onions, diced
• 3 - Bay leaves
• 4 tbsp - garlic
• 1 tsp - dry thyme
• 1 tsp - gumbo file
• 2 cups - chicken stock
• 5 tbsp - Cajun seasonings
• 1 cup - okra, frozen sliced
• 2 each - asst. peppers, diced, seeded
• To taste - crystal hot sauce
• To taste - salt & pepper
• ¼ bunch - Italian parsley

Cooking Procedure

1. Heat 12" skillet with 1tbsp olive oil and add the sausage. Sear only to color and set aside. Repeat this process with the chicken breast.
2. Heat 2 gallon sauce pot with 1tbsp of olive oil. Add onions and sautee for three to five minutes. Add garlic, bay leaf, Cajun season and gumbo file. Cook for 1-2 minutes. Add tomatoes, chicken stock, sausages, and chicken. Bring to a boil, and reduce to a simmer for 20 min.
3. heat sautee pan with half of the remaining oil until smoking. Add the okra to sear and continue cooking for 3 min keeping the okra firm but cooked. Add to the sausage pot. Repeat process with peppers.
4. skim any oil or foam that has risen to the top of the gumbo. Finish with hot sauce, salt, pepper and parsley.