inspired by Chef Paul Prudhomme’s Shrimp, Okra and Andouille Smoked Sausage Gumbo–Makes 18 app size servings
1/4 lb. (one stick) unsalted butter
1 lb. peeled medium shrimp
2 chicken thighs
2 1/2 pounds okra, quartered lengthwise and sliced (8 1/2 cups)
2 c peeled and chopped tomatoes
2 c finely chopped onions
1/2 c finely chopped green onions
1/ 1/2 t white pepper
1 1/2 t ground cayenne pepper
1 t black pepper
2 t salt
1 t minced garlic
3/4 t garlic powder
1/2 t dried thyme leaves
2 1/4 c hot cooked rice
In a large Dutch oven (preferably cast iron), melt ¾ stick of butter coating the oven. Add 6 cups of the okra. Cook for about 3 minutes, stirring occasionally. Add 1 teaspoon of the white pepper, 1 teaspoon of the cayenne pepper and the black pepper, stir well. Continue cooking until well browned, about 10 minutes, stirring frequently. Stir in onions; cook for 5 minutes, stirring fairly often and scraping the pan bottom as needed. Add 1 cup of stock, cook 5 minutes, stirring occasionally and scraping the pan bottom well. Stir in the tomatoes and cook about 8 minutes, stirring and scraping frequently. Add another 2 cups of stock; cook for 5 minutes, stirring occasionally. Stir in the remaining 1/2 teaspoon white pepper, 1/2 teaspoon cayenne pepper and the salt, garlic, onion powder and thyme. Add the rest of the butter and continue cooking over high heat, stirring until butter is melted and scraping the bottom of the pan well.
Add the remaining 7 cups of stock, stirring well. Bring to a boil, stirring occasionally. Add the chicken thighs and GATOR SAUSAGE and return to a boil; reduce heat and simmer about 45 minutes more, stirring occasionally. Add the remaining 2 1/2 cups okra; simmer 10 minutes. Then add the shrimp and green onions. Return gumbo to a boil, then remove from heat. Skim any oil from the surface. For TAILGATE, keep on warm in Crock Pot hooked up to generator.
To serve, place a mound of 1/8 cup rice in center of each serving bowl; spoon 3/4 cups gumbo around the rice. Enjoy!