• BTSArmyKitchen


Prep time: 30 minutes

Cook time: 50 minutes

Serving: 6-8


-1/4 cup canola oil

-1 lb chicken thighs, skinless

-8 smoked sausage

-1/4 cup unsalted butter

-1/2 cup flour

-1 onion, diced

-2 tsp minced garlic

-1 green bell pepper, diced

-2 stalks of celery, chopped

-1 cup fresh or frozen chopped okra

-1 tbsp creole seasoning

-1/2 tbsp smoked paprika

1 tbsp thyme, fresh or dried

-1 bay leaf

-1 14oz can chopped tomatoes

-4-5 cups low sodium chicken stock

-1 lb shrimp, peeled and deveined

-1 tbsp gumbo file


  1. Lightly season the chicken with salt and pepper. Heat the oil over medium heat in a heavy bottomed dutch or pot. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned and cooked through then remove and set aside.

  2. In the same pot, proceed to making a roux: combine melted butter, oil and flour until smooth. Cook on medium heat, stirring continuously, until it turns a rich, dark brown color (like chocolate). Do not walk away from the stove during this time. Once you get the desired color, remove from stove and allow to cool.

  3. Return the pot to the stove and add the onions, green peppers, and celery. Cook for 8-10 minutes, stirring frequently.

  4. Add chicken, sausage, creole seasoning, chicken base, paprika, thyme, bay leaves, and let cook for 5 minutes.

  5. Add canned tomatoes, and 6 cups of chicken stock, bring to a boil, then let simmer for about 45-50 minutes.

  6. Add shrimp, and simmer for 5 more minutes. Stir in file powder and salt. Serve over white rice and enjoy!

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