2 tablespoons extra- virgin olive oil, 2 turns of the pan
1 pound chicken breast tenders, diced
1 pound medium size raw shrimp (tails removed, devained, no shells)
Salt and pepper
1 pound andouille sausage, casings removed and diced
3 tablespoons unsalted butter
4 ribs celery from the heart of the stalk, chopped
2 green bell peppers, seeded and diced
1 large onion, peeled and chopped
2 bay leaves, fresh or dried
2 tablespoons to 1/4 cup hot cayenne pepper sauce (for mild to moderate heat)
1/4 cup all-purpose flour
1 quart chicken stock or broth
3 cups chopped okra, fresh or defrosted frozen
1 (28-ounce) can crushed tomatoes
1 (14-ounce) can diced tomatoes, in puree
3 tablespoons fresh chopped thyme leaves, several sprigs
2 1/2 cups white enriched rice prepared to package directions
Preheat a large heavy bottomed pot over medium high heat. Add 1 tablespoon oil and the diced chicken. Season with salt and pepper and a sprinkle of poultry seasoning. Brown on all sides, about 2 or 3 minutes.
Chop your veggies while it's cooking. Add the andouille to the pan and cook another 1 to 2 minutes. Transfer chicken and sausage to a dish.
Return pan to heat and add butter. When the butter melts, add chopped celery, peppers, onion and bay. Season with salt, pepper and hot sauce. Cook 3 to 5 minutes to begin to soften veggies.
Add flour and cook for 2 minutes. Slowly stir in the broth and bring liquid up to a boil.
Add okra, chicken and sausage to the boiling broth, then stir in your tomatoes and fresh thyme. Bring back up to a bubble, reduce to simmer.
Add raw shrimp, simmer for 5 minutes to cook shrimp and combine flavors.
Scoop cooked white rice into the center of bowlfuls of gumbo using an ice cream scoop. Enjoy!