ZADEE ’ S CHICKEN & SHRIMP OKRA GUMBO
Zadee ’ s Chicken & Shrimp Okra Gumbo Recipe
INGREDIENTS
½ c Vegetable Oil 3 lbs . Fresh Okra , Chopped 6 c of Water or Shrimp Stock 3 Tbsp . Roux 1 Onion , Chopped 1 Red Bell Pepper , Chopped 1 Green Bell Pepper , Chopped 1 Celery Stalk , Chopped 2 lbs . Chicken Breast , Chopped ½ Box of Savoy ’ s Sausage 3 lbs Shrimp , Peeled , Cleaned & Deveined 1 Small Bag Powdered Shrimp Salt & Pepper to Taste
Okra
• Preheat oven to 350˚ in preparation for smothering okra .
• Place ¼ cup of vegetable oil in medium sized pot over medium heat . Once oil is heated add okra to the pan and stir as to cover the okra with the oil .
• Sauté for three to five minutes , stirring consistently before placing in the pre-heated oven .
• Stir okra every 15 -20 minutes for two hours .
• In large pot start water or shrimp stock on a low boil .
Roux 1 c Flour 1 c Vegetable Oil
Mix equal parts flour and vegetable oil in a cast iron skillet continuously stirring on medium heat until you reach the desired color of roux . Depending on your preference of darkness the roux will take anywhere from thirty minutes to an hour . Once you have reached the color of roux you desire turn off heat . Continue to stir until the skillet cools . Once the skillet has cooled set aside for later . Store any leftovers in a mason jar .
• Add 3 tbsp of roux to the low boiling water one spoonful at a time until dissolved .
• Cook for 20 minutes .
• Add onion , bell peppers and celery to gumbo stock .
• Cook for another 20 minutes .
• Season chicken with salt and pepper to taste .
• Use remaining ¼ cup of oil to pan fry chicken on all sides until golden brown .
• Add pan fried chicken to gumbo stock .
• Cut Savoy ’ s sausage into ¼ inch medallions and add to gumbo stock .
• Simmer for 15 minutes .
• Add oven smothered okra , shrimp and powdered shrimp to gumbo stock .
• Let simmer for 10 minutes .
• Season gumbo with salt and pepper to taste and serve over rice .