A few weeks ago we invited C.J.’s mom and two sisters over for dinner. It was the first time for them to see our new house and the first time that I had ever cooked for his mom.

I was a little nervous trying out a new recipe…but it turned out to be absolutely wonderful.

I have only eaten gumbo a handful of times and every time it was crazy spicy, so I cut back on the spice for this recipe. Feel free to add more spice if you like it.

The gumbo has three meats in it and will serve probably 6-8 people. We served it over rice and had southern style biscuits as well.

If you can’t find fresh okra, the frozen works just as well.

I only had one serving of leftovers after the dinner party…so it must have been pretty tasty.




  • 2 tablespoons olive oil
  • 1 pound spicy andouille (or smoked) sausage, sliced
  • 8 chicken tenderloins (or 2 skinless/boneless chicken breasts), cut into bite size pieces
  •  Salt
  • Pepper
  • 3 celery stalks, finely diced
  • 1 large onion, finely diced
  • 2 bay leaves
  • 1/2 teaspoon Creole seasoning
  • 1/8  teaspoon cayenne pepper
  • 3 cloves garlic, finely chopped
  • 1 tablespoon, heaping, tomato paste
  • 1/2 pound okra, sliced into ¼ – ½” thick slices
  • 1 (28 oz) can organic diced tomatoes with juice
  • 2 cups chicken stock, hot
  • 1/2 pound peeled and cleaned, medium size shrimp (raw)
  • 1 tablespoon flat-leaf parsley, chopped
  • 1 tablespoon cilantro, chopped


  1. Place a large pot or Dutch oven over medium-high heat, and add the olive oil; once the oil is hot, add the sliced sausage in, and allow it to caramelize and brown for a few minutes; once well browned, remove the sausage from the pot, and set it aside for a moment.
  2. Add the chicken pieces into the pot along with a sprinkle or two of salt and pepper, and allow them to brown in the oil/sausage drippings for about 2-3 minutes; remove the chicken pieces from the pot, and set aside for a moment.
  3. Add in the diced celery, onion, and caramelize it for about 2-3 minutes in the oil, then add in the bay leaves, the Creole seasoning, the cayenne pepper, ½ teaspoon of salt and ½ teaspoon of black pepper, and stir to combine; next, add in the garlic and stir, and once it becomes aromatic, add in the tomato paste, and cook for about 1 minute to cook out the “raw” tomato flavor.
  4. Add in the sliced okra, the diced tomatoes with juice, the hot chicken stock, and the browned sausage and chicken, and stir to combine, and allow the stew to simmer gently on low/medium-low, uncovered, for 20 minutes.
  5. After 20 minutes, add in the shrimp (you can season it with a sprinkle of salt/pepper if you wish), and simmer for only 2 minutes more as to not overcook the shrimp.
  6. Finish by stirring in the chopped parsley and cilantro, and serve.


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