Recipe of the Month - The Happy Cooker

Recipe of the Month - The Happy Cooker: "CHICKEN GUMBO with Andouille Sausage and Shrimp

Source: Wanda

Comments: There’s nothing better than a hot bowl of soup on a cold wintry day, and this one says it just about the best. This hearty soup is so good served with crusty French bread or cornbread.

1 whole rotisserie chicken, remove skin and bones
1 tablespoon olive oil
2 cups onion, chopped in chunks
1 cup celery, chopped
1 green bell pepper, chopped
1 teaspoon salt - 1 teaspoon black pepper
1 tablespoon chicken bouillon granules
1/2 pound andouille sausage links, remove casing
4 tablespoons butter
1/4 cup all-purpose flour
1 (32oz) box Swanson’s chicken broth PLUS 1 (14oz) can chicken broth
2 (10oz) cans Ro-tel tomatoes (I use the original)
1 (8oz) can tomato sauce
Juice of 1 lime
1/2 pound large raw shrimp (about 12)
2 cups frozen cut okra

In a large soup pot, heat oil and then saute onion, celery and bell pepper about 5 minutes until tender; remove from pan and set aside. Brown andouille sausage in pan on medium-high heat, breaking into small bits until cooked through. Add butter and then stir in flour, salt and pepper until mixed together well. Slowly pour in chicken broth, stirring constantly until mixed well. Add cooked onion, celery, bell pepper, chicken, Ro-tel tomatoes, tomato sauce and lime juice. Reduce heat to a simmer and then cover with lid; cook about 45 minutes, stirring occasionally. Add shrimp and okra, bring to a simmer and then remove from heat. Allow sitting about 15 minutes; the heat from the broth will cook the shrimp and okra.

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