Chicken Shrimp and Andouille Gumbo recipes

Ingredients

• 2 chicken thighs, boneless and skinless
• 1 teaspoon salt, or as necessary
• 1 teaspoon freshly ground black pepper, or as necessary
• 2 quarts chicken broth
• 1 ham hock
• 1/2 cup all-purpose flour
• 5 1/2 tablespoons vegetable oil
• 1 1/2 onions, large dice
• 3 celery stalks, diced
• 1 green bell pepper, diced
• 1 bay leaf
• 1/2 teaspoon dried thyme
• Pinch cayenne pepper (optional)
• 4 garlic cloves, minced
• 3/4 cup okra, trimmed, cut into 1/4-inch slices
• 1 15-ounce can chopped tomatoes with juice
• 1/2 pound andouille sausage, sliced into 1/4-inch pieces
• 3 plum tomatoes, seeded and diced
• 1/2 teaspoon hot sauce
• 1/2 pound shrimp, peeled and deveined
• 4 cups cooked long grain brown rice
• 3 scallions, sliced thinly on a bias

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