¼ cup vegetable oil
2 pounds andouille sausage
2 pounds boneless and skinless chicken thighs (brined with Roy’s brine if you have the time!)
3 large onions, finely chopped
6 cloves garlic, minced
1 red bell pepper, cored, seeded and chopped
3 green bell peppers, cored, seeded and chopped
6 ribs celery, finely chopped
2 pounds chopped okra
6 cups chicken broth
24 oz can diced tomatoes
¼ cup chopped fresh parsley
1 teaspoon dried thyme leaves
1 teaspoon ground bay leaf



In a large stock pot, heat oil, add okra and sauté for 15 to 20 minutes.  Add onions, celery and pepper and cook over medium high heat for additional 10 minutes.  Add garlic and cook for two more minutes.

Add the spices, tomatoes, chicken stock, parsley and bring to a boil.  Turn down heat and simmer for about 35 minutes. 

While simmering, grill sausage and chicken until cooked “rare”.  Remove from grill and cut into small pieces, and add to simmering gumbo.  Simmer for 20 more minutes, ready to serve with white rice.



From the recipe files of Roy Roberts; October 2009