Submitted by Dill Pickle Co-op, Chicago, Illinois
Ro’s gumbo is unique to Chicago because he adds a flavorful twist, and incorporates his heritage… making this delicious dish a must-have.
1 lb andouille sausage, in ½” pieces
1 lb chicken breast
½ lb shrimp, peeled
3 oz butter
2 Tbsp flour
¾ cup okra
½ yellow onion
2 stalks celery
1 cup red/green bell peppers
1 2/3 cups veggie broth
1 Tbsp Cajun seasoning
1 Tbsp House Seasoning **
1 ½ tsp salt
Season chicken with half the house seasoning and half the broth — cook at 350º until internal temperature reaches 165º. Let cool.
Shred chicken in reserve liquid.
Cut andouille into ½” pieces, brown in sauté pan. Add about ½ cup of broth to deglaze the pan. Set aside.
Dice onions, celery and bell peppers. Set aside.
Melt butter in a gumbo-cooking pot. Add flour. Stir continuously to create roux, until it becomes a rust-like color. Add remaining broth and reserve liquid from chicken to roux.
Bring to boil over medium heat.
Add veggies, cook until tender: 8-10 minutes. Add proteins, cook 2-3 minutes. Add seasonings/salt to taste.
**House Seasoning Approx. ½ cup
2 Tbsp salt
1 Tbsp each onion powder, garlic powder, paprika, black pepper, chili powder, Italian seasoning, ground mustard
Mix well. Keeps two months in an airtight container.