Spicy Baklouti Chili Gumbo

May 01, 2020

Spicy Baklouti Chili Gumbo

  • ½ pound smoked spicy sausage, such as Andouille sausage, cut into ½" slices
  • ½ pound peeled, deveined shrimp
  • ½ pound boneless skinless chicken thighs
  • 1 large celery rib, finely diced
  • 1 green pepper, finely diced
  • 1 red pepper finely diced
  • 6 cloves of garlic, minced
  • 1 yellow onion, finely diced
  • 2 green onions finely sliced
  • ¼ cup Italian parsley, 
    • finely chopped
    • 1 dried bay leaf
    • 4 cups chicken stock
    • 2 Tbs. Espresso Balsamic Vinegar
    • 1 large tomato, diced
    • 2 cups okra, sliced (optional)
    • ¼ cup + 2 Tbs. Baklouti Green Chili Fused olive oil
    • ½ cup all-purpose flour
    • salt and fresh ground pepper to taste
    • rice for serving
      In a large, heavy pot heat the Baklouti Green Chili olive oil over medium-high heat. Season the chicken with salt and pepper and brown on both sides. Set the chicken aside and add the sausage to the pot. Sauté the sausage slices until browned, and set aside.

      In the same pot, over medium heat, add flour to the oil and pan drippings, stirring and scraping to incorporate. Cook the flour over medium heat, stirring constantly for about 10 minutes until it turns a deep rich brown. Be very careful not to go overboard and cook it until it burns!

      Add the remaining two tablespoons of Baklouti Green Chili olive oil to the flour mixture along with the garlic, peppers, onion, celery, and okra.Sauté over medium-low heat until the vegetables start to become tender, about 5 minutes.

      Add the stock, tomatoes, and Espresso balsamic to the pot and stir to scrape up any browned bits stuck to the bottom of the pan. Bring to a simmer and continue to cook until until the gumbo thickens. Add the cooked chicken and sausage back to the pot. Lower the heat and simmer over medium-low heat for about 30 minutes. Add the shrimp during the last two minutes and cook through. Season to taste with salt and pepper.   

      To serve, ladle the gumbo over rice and top with sliced green onion and chopped parsley.

      Serves 6-8      

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