Grandma's gumbo

Not a traditional Louisiana gumbo as it doesn't call for a roux, still an often requested family favorite.

Not a traditional Louisiana gumbo as it doesn't call for a roux, still an often requested family favorite.

Ingredients

45 mins

2 lbboneless skinless chicken breast
1 packagessmoked sausage such as eckeridge can use the chicken or turkey kind
1 packagesfrozen precooked shrimp any sz
2 largecans (30 oz) tomato sauce
2 largecans (30 oz) diced tomatoes
1 packagesfrozen seasoning blend (diced onion, bell pepper and celery) *note* can use fresh,its just more work, same amount of flavor
1 packagesfrozen UNBREADED okra

45 mins

1

Open cans of tomatoes and sauce, put in large pot over low to medium heat on stove
2

Dice chicken into chunks, saute with butter in skillet, seasoning to taste (garlic powder,onion powder,pepper, Tony Chachere's Creole seasoning)
3

Cut up sausage into circles or chunks, fry in skillet with chicken, add seasoning blend, cook until chicken is no longer pink.
4

Add chicken, sausage and seasoning blend to tomato sauce and diced tomatoes in large pan. Stir, season to taste, can add Louisiana hot sauce or red pepper flakes for heat. Simmer on low to medium heat for 45 mins-1 hr, stirring occasionally.
5

Add frozen shrimp and frozen okra, continue to simmer for another 30-45 mins. Tasting and adding any additional seasonings needed.
6

Serve over white rice. I also like to serve hush puppies along with it.