Bang! Gumbo

Ingredients

• 1.5 pounds andouille sausage diced
• 3  bay leaves 
• 0.3 pound butter 
• 2 stalks celery diced finely
• 4  chicken breasts 
• 14 cups chicken stock see 
• 1.5 cups flour all-purpose
• 4 tablespoons garlic fresh minced
• 1 cup green onions sliced
• 1 tablespoon ground pepper black
• 3 tablespoons hot sauce such as frank's louisiana hot sauce
• 2 cups okra fresh sliced
• 5 tablespoons olive oil 
• 1  bell pepper diced red finely
• 3 tablespoons salt 
• 8 ounces shrimp deveined peeled
• 3 tablespoons spice mix 
• 3 tablespoons spice mix your favorite
• 2 tablespoons tomato paste 
• 8 servings rice white for serving
• 0.3 cup worcestershire sauce 
• 1  onion diced yellow finely

Equipment

• frying pan
• pot
• grill
• grill pan

Directions

1. Watch how to make this recipe.
2. First, get the roux started, it will take about 20 minutes to cook. Melt the butter in a heavy skillet over medium-low heat.
3. Add the flour and stir often, cooking until the roux becomes a dark chocolate color.
4. Preheat a grill or grill pan to medium-high heat.
5. Meanwhile, toss the chicken breasts in 2 tablespoons olive oil, 2 tablespoons minced garlic and 1 tablespoons spice mix. Grill the chicken until cooked through, taking care not to overcook and dry out the meat. Cool, dice and set aside.
6. In a large stockpot, saute the celery, onions, red pepper and the remaining 2 tablespoons garlic in the remaining 3 tablespoons olive oil until translucent, about 5 minutes.
7. Add the chicken stock, sausage, okra, green onions, Worcestershire sauce, hot sauce, salt, spice mix, tomato paste, black pepper and bay leaves and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes.
8. Add the roux and simmer 5 more minutes, stirring gently. Taste for seasonings and adjust.
9. Add the shrimp just before serving, heating just until the shrimp are cooked through.
10. Serve over white rice.