Sunday Soup Day: Gumbo

Football on the Bayou inspired this chicken, sausage and shrimp gumbo. The New Orleans Saints with host #4 who's a Southern Bayou boy at heart. I had to keep the football spirit alive in our house even though "my" team has been done for two weeks. Just in case you were wondering, I will be joining the Who Dat Nation and cheering for the Saints.

Before I explain how I made the soup, I have to say this is my best yet. Liz went as far to say that this might be the best meal I've ever made. That's a pretty big statement. We promise if you take the time to make this gumbo, you'll be very satisfied. I would encourage you to make it when you need some Creole/Cajun flair in your life (maybe even Mardi Gras).

I started with butter in the Dutch oven and sauteed an onion and garlic before adding the peppers and olive oil. Then, I added the ingredients in order (listed below) one at a time, starting with the sausage. I love cooking with the Dutch oven because all of the "drippings" remain in the pot and add flavor to the finished product. When I finally got to the point to add the chicken broth, all of the ingredients were simmering and emitting the most wonderful Bayou scent. We felt like we were on Bourbon St. Throughout the process, I added crushed red pepper, chili powder, paprika and fresh ground pepper.

I can't even explain why we liked the gumbo so much. There was so much flavor. It was simply amazing. Make your own and let me know how it turns out for you.

Ingredients:
1 tbsp butter
1 onion
4 cloves garlic
1 tbsp olive oil
1 green pepper
1 red pepper
1 jalapeno pepper
sausage
16 oz. bag of cut okra
1 skinless boneless chicken breast
28 oz. can diced tomatoes
1 pound cooked large shrimp
1 cup cooked rice

2 cups chicken broth

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