½ lb. 16/20 count shrimp, peeled and deveined
1 Tyson Boneless Skinless Chicken Breast, cut up
Tone’s Garlic Powder to taste
Tone’s Cayenne Pepper to taste
1 cup onion, chopped
1 cup bell pepper, chopped
1 cup celery, chopped
1 tablespoon gumbo file’ powder
Tone’s Salt & Pepper
1 teaspoon Tone’s Cayenne Pepper
1 teaspoon Tone’s Garlic Powder
1 teaspoon Tone’s Red Pepper Flakes
32 oz. (1 container) chicken stock
½ lb. Andouille sausage or Polish kielbasa, cut in ¼ cubes
2 cups okra
Hot cooked rice
½ lb. butter
½ lb. flour
•Remove excess fat from chicken pieces. Rub Tone’s Garlic Powder, Red Pepper Flakes and Cayenne Pepper to taste on chicken and let stand for about 30 minutes.
•In a bowl, combine onions, bell pepper and celery; set aside.
•In a plastic bag, combine 1 teaspoon of garlic powder, Tone’s Salt & Pepper, 1 teaspoon of red pepper flakes and 1 teaspoon of cayenne pepper. Add chicken pieces and shake to coat.
•In a heavy skillet, heat bacon fat until very hot. Add chicken and fry until brown (about 5-8 minutes per side). Drain chicken on paper towels.
•Pour cooled oil from stove into glass measuring cup. Scrape pan bottom and return ½ cup oil to the pan. Place pan back over heat; whisk in roux (1/2 lb. butter and ½ lb. flour) until it is red brown (about 3-4 minutes). Don’t scorch.
•Remove from heat and add vegetables (including okra-optional). Add gumbo file’ powder. Cook until vegetables are soft then scrape pan bottom.
•In a large Dutch oven, pour in container of chicken stock. Bring to a boil and add roux mixture, tablespoons at a time. Reduce to simmer; stir in Andouille sausage and minced garlic. Simmer 45 minutes.
•Stir in chicken and serve over hot rice.
Chicken must be cooked to an internal temperature of 170 degrees and 180 degrees for bone in raw chicken products.
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