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

1. 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)
2. Strain water and reserve
3. Remove chicken from the pot, allow to cool, and then shred or cut into pieces and set aside
4. In a medium saucepan add the okra and ½ cup okra, bring to a boil. Reduce heat and simmer until tender 97-9 min)
5. Drain and set aside
6. 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)
7. Add onion, bell peppers, celery, and garlic. Sauté until tender (8-10 min)
8. Add okra, tomatoes, and Showboat Sausage, cook for 10 minutes stirring occasionally
9. Add bay leaf, thyme, basil, cayenne pepper, and salt
10. Add 4 cups of the reserved water from the chicken, mix well. Add more water to make thinner if desired.
11. Simmer over medium-low heat for 30 minutes with pot loosely covered, stirring occasionally
12. Add the chicken and simmer for 10 more minutes
13. Turn off heat, taste and season with gumbo file 9optional), salt and pepper to taste
14. Serve over steamed rice