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1
First, get the roux started, it will take about 20 minutes to cook.
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2
Melt the butter in a heavy skillet over medium-low heat.
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3
Add the flour and stir often, cooking until the roux becomes a dark chocolate color.
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4
Preheat a grill or grill pan to medium-high heat.
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5
Meanwhile, toss the chicken breasts in 2 tablespoons olive oil, 2 tablespoons minced garlic and 1 tablespoons spice mix.
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6
Grill the chicken until cooked through, taking care not to overcook and dry out the meat.
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7
Cool, dice and set aside.
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8
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.
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9
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.
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10
Reduce the heat to a simmer and cook for 30 minutes.
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11
Add the roux and simmer 5 more minutes, stirring gently.
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12
Taste for seasonings and adjust.
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13
Add the shrimp just before serving, heating just until the shrimp are cooked through.
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14
Serve over white rice.
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15
Cook's Notes: The gumbo is better the next day, after the flavors have had time to meld.
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16
Refrigerate gumbo overnight after seasonings are adjusted; don't add the shrimp until you are ready to heat and serve.
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17
This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe.
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18
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
