I am flattered that quite a few of you asked for the recipe… so I made another pot to be sure of everything, and here it is. It is truly a meditation. I do all of my prep work first, then everything comes together as easy as one – two – three, in under an hour!
1/2C canola or light olive oil and 1/2C flour* (I used gluten-free flour… and added 2T more)
2C thinly sliced celery
2 diced green bell pepper
1 medium yellow onion, diced
4 cloves garlic, sliced
2 tsp. black pepper
1 tsp. salt
1/2 tsp. sage
1/4 tsp. thyme
2 boxes natural chicken broth
2 sliced, cooked Andouille sausage (I use Aidell’s all natural, from the regular grocer, yum!)
2 cooked chicken breasts, chopped
8 0z. shrimp (with or without shells, fresh or thawed frozen… it’s all good)
Okra, 1 package (15 oz.) fresh, trimmed and sliced (or use frozen)
1/2 tsp. Zatarain’s Creole seasoning
1/2 tsp. Old Bay (I still can’t find Old Bay, but it’s great without)
Fresh steamed white rice (I use a Texas Basmati)
1) Heat a large pot on medium heat, add the flour and stir a minute, then add the oil and stir… stir…stir. Watch it carefully (or, as my Cajun friend says, calf-fully) so it won’t burn, adjust heat as needed. I’ve heard stories about slowly browning a roux all day…I’ll bet it’s rich, BUT this took 20 minutes, and when all is said and done, it tastes delicious to me.
2) Next add the celery, green pepper, yellow onion, and garlic. Saute, stirring till tender, about 10 minutes. Take care not to burn it, go LOW and SLOW.
3) Now, add the salt, pepper, sage, and thyme, then pour in broth. Raise the temperature, and add the sausage, chicken, and fresh okra. Give it 5 minutes for the okra to become tender, then add the shrimp, giving them just a couple of minutes. Finish with the Zatarain’s and Old Bay, and fetch your serving bowls. Before serving, add some fresh ground black pepper and ladle into the bowls. I add about 1/3 cup of cooked rice per bowl, that I’ve shaped using a measuring cup… but, add as much as you like.
I hope that you try this version. If you make it, and you enjoy it, I love comments and compliments. If not… just don’t tell me, it’ll break my heart!