Gumbo

I made this on Fat Tuesday because I felt like being festive... Go me. But really, my husband spent a few years in Louisiana growing up and my mom lived in Mobile, Alabama, which is actually the birthplace of Mardi Gras, so I needed to represent. This recipe is adapted from a recipe out of my Taste Of Home Cookbook.

1/2 c flour
1/2 c butter
3 green onions, sliced
1 small onion, chopped
1 small green pepper, chopped
1 small red pepper, chopped
2 celery stalks, chopped
2 medium carrots, chopped
1 large chicken breast, cut into 1/2 in chunks
2 links Andoullie Sausage, sliced
1/2 lb shrimp, deveined and peeled
4 cups chicken stock
1 c frozen okra thawed
1 16 oz can kidney beans, drained
1 16 oz can diced tomatoes
1/2 tsp red pepper sauce (like Tabasco)
Salt and pepper to taste
3 cups cooked rice

In a large soup pot or dutch oven, melt the butter. Whisk in the flour until smooth and cook over medium heat, stirring constantly to brown. The roux is down when it reaches a medium brown color, about 3 minutes. Add the veggies and stir to coat, cook until veggies begin to soften. Add chicken, sausage, and broth. Cover and reduce heat to low. Simmer for 45 minutes.

Add shrimp, hot sauce, okra, tomatoes and beans. Simmer for about 7 minutes, until shrimp are cooked. Add salt and pepper to taste.

Serve in a bowl with a 1/2 cup of rice.