The word gumbo has West African Roots & is historically tied to what we now know as Okra. Okra is an African ingredient brought to America during the slave era. It was used as a thickening agent for soups & stews since its natural slimy texture when cooked helped add viscosity to a dish.
- 2 pounds chicken thighs, cooked
- 1 package andouille sausage
- 1 pound shrimp
- 1 cup Marsh Hen Gold Rice
- 1 cup Marsh Hen Red Peas, cooked
- 2 cups broth
- 1 small onion, diced
- 1 bell pepper, diced
- 1 cup celery, fine chopped
- 1 cup carrots, fine chopped
- ½ cup okra, chopped
- 1 can diced tomatoes
- ½ cup oil
- 1.5 tsp smoked paprika
- 1 tsp thyme
- Salt & pepper, to taste
- Combine onion, garlic, carrot and celery & saute.
- Add broth & rice. Cover pan with lid and let simmer until rice is soft. About 15 minutes
- Once rice is tender, add chicken, sausage, shrimp, red peas, okra, and seasonings.
- Cook until everything is married together for about 20 minutes.
- Add more broth until desired consistency is reached. Salt & pepper to taste.
Recipe courtesy of Cane Bay Kitchen.