Featured Recipes

Chicken and Showboat Sausage Gumbo
Ingredients
- 2 pounds chicken (boneless skinless breast and thigh recommended)
- 2 quarts water
- Anything and Everything!
- 1 pound okra cut into 1” slices (cut and frozen can be used if fresh is not available)
- ½ cup water
- ½ cup unsalted butter
- ½ cup all-purpose flour
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 1 red bell pepper, diced
- 3 stalks celery, diced
- 2 cups diced canned tomatoes (16 ounces)
- 1- 18oz package Showboat Brand Sausages (Hot or Mild) sliced
- 1 bay leaf, dried
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon cayenne pepper (or chili pepper for lower spiciness)
- ½ teaspoon black pepper
- 1 teaspoon kosher salt
- 1 tablespoon Zatarain’s Gumbo file (optional if desired)
Directions
- In a medium sized pot add the chicken breast and thigh meat and cover with 2 quarts of water. Bring to a biol, reduce heat and simmer until fully cooked (20-25 min)
- Strain water and reserve
- Remove chicken from the pot, allow to cool, and then shred or cut into pieces and set aside
- In a medium saucepan add the okra and ½ cup okra, bring to a boil. Reduce heat and simmer until tender 97-9 min)
- Drain and set aside
- In a large pot combine the ½ cup unsalted butter and ½ cup flour. Cook over medium heat, stirring constantly with a whisk (about 15 min or until thick and bubbly)
- Add onion, bell peppers, celery, and garlic. Sauté until tender (8-10 min)
- Add okra, tomatoes, and Showboat Sausage, cook for 10 minutes stirring occasionally
- Add bay leaf, thyme, basil, cayenne pepper, and salt
- Add 4 cups of the reserved water from the chicken, mix well. Add more water to make thinner if desired.
- Simmer over medium-low heat for 30 minutes with pot loosely covered, stirring occasionally
- Add the chicken and simmer for 10 more minutes
- Turn off heat, taste and season with gumbo file 9optional), salt and pepper to taste
- Serve over steamed rice