Monday, September 14, 2015


Why is its perfect time for Gumbo? The weather is turning cooler and just about everything you'll need to make your dish complete just might be fresh out of the garden. Most important it's delicious comfort food any time! This recipe serves 6 with plenty of room for leftovers for tomorrows lunch.

6 chicken thighs
2 links spicy summer sausage  sliced
3 cups medium shrimp peeled and cleaned

3 large tomatoes
3 cups sliced okra
1 medium onion
2 cups chopped mushrooms
2 small jalapeno
3 large garlic cloves

1 8oz can tomato sauce
1tsp fresh cilantro
1tsp fresh basil
 1/2 cup chili powder
Salt and pepper to taste

1 14oz package of white rice

Boil chicken thighs for one hour in a stock pot. Remove from pot and set aside to cool saving chicken broth.

Dice tomatoes and add to chicken broth. Slice okra and dice three remaining vegetables.  Add to chicken broth along with crushed garlic. Simmer on medium heat for at least 30 minutes or until okra is tender but not completely cooked and falling apart.

Remove chicken from bones and loosely shred the meat leaving large pieces. Add sliced sausage, tomato sauce, cilantro, basil. Chili powder, salt and pepper.  Cover and simmer on low for an  additional 15 minutes. After fifteen minutes add cleaned shrimp. Simmer for 10 minutes.