Spicy Baklouti Chili Gumbo
Ingredients
  • 1/2 pound peeled, deveined shrimp
  • 1/2 pound smoked spicy sausagesuch as Andouille sausage, cut into 1/2″ slices
  • 1/2 pound boneless skinless chicken thighs
  • 1large celery rib finely diced
  • 1large green pepperfinely diced
  • 1large red pepperfinely diced
  • 6cloves Garlicminced
  • 1 Yellow Onionfinely diced
  • 2 green onionsfinely sliced
  • 1/4cup Italian parsleyfinely chopped
  • 1 dried bay leaf
  • 4cups chicken stock
  • 2Tablespoons Worcestershire sauce
  • 1large tomatodiced
  • 2cups okrasliced
  • 1/4 cup + 2 tablespoons The Spicy Olive’s Baklouti Fused Chili Olive Oil
  • 1/2cup all purpose flour
  • salt and pepperto taste
  • riceto serve
Instructions
  1. In a large, heavy pot heat the Baklouti chili 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. Saute the sausage slices until browned, and set aside.
  2. In the same pot, set over medium heat, add the 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 careful not to go overboard and cook it until it burns!
  3. Add the stock, tomatoes, and Worcestershire sauce 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 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. Taste and adjust the seasoning with salt and pepper. To serve, ladle the gumbo over rice and top with the sliced green onion and chopped parsley