Sausage, Chicken, and Shrimp Gumbo

In a large pot or Dutch oven melt 2 tablespoons of butter over medium heat. Once butter is melted add bell pepper, onion, and celery and cook for about 5 minutes or until onion is soft. Add the garlic to the vegetables for the last minute of cooking.

Add the chicken stock, cayenne pepper, Worcestershire, parsley, okra, and salt and pepper. Bring mixture to a boil and then reduce heat, cover, and simmer.

While mixture is simmering add sliced sausage to a skillet and brown. Once browned, remove sausage from pan with a slotted spoon and add to chicken stock mixture.

Discard remaining sausage drippings from pan then melt 6 tablespoons of butter in the pan. Once melted, add 6 tablespoons flour and whisk until roux is incorporated. Continue cooking 6-7 minutes, stirring constantly, until roux becomes a caramel color. Be careful not to burn but the darker the roux the deeper the flavor.

Add the roux to the chicken stock mixture and bring to a boil stirring constantly. Reduce heat; add the chicken and simmer. At this point the gumbo is ready to eat but you can let it simmer for 1-2 hours to let the flavors meld even more if you wish. You can also pour the gumbo into a crockpot on low until you are ready to eat. Add the shrimp right before serving.

Serve with a scoop of rice or over rice.

*You can use file powder instead of okra to thicken and flavor this gumbo. Just add 2-3 tablespoons to the pot at the same time you add the shrimp before stirring.