Chicken, Shrimp & Andouille Gumbo

Ingredients:

• 1 pound, diced - Boneless & skinless chicken Thighs

• 1 pound, diced - Andouille Sausage

• 1 pound, diced - Shrimp

• 2 Cups - Vegetable Oil

• 2 1/2 Cups - All-purpose flour

• 3 Cups, diced - Onions

• 2 Cups, diced - Celery

• 2 Cups, diced - Green bell pepper

• 1 Cups, diced - Red bell pepper

• 1 diced - Jalapeno pepper

• 3 cloves, minced - Garlic

• 5 green onions chopped

• 1 Tablespoon - Tomato paste

• 1 Gallon - Chicken Stock

• 1 Quart, sliced - Okra

• 2 Tablespoons - File Power (cajun- don't add directly to the soup - mix with water or soup first)

• 1 Tablespoon - Fresh thyme

• Lemon Juice to taste

• Salt & pepper to taste

• Cayenne pepper to taste

• Fresh parsley or celery leaves (can tempura them for garnish) - chopped for garnish

• Green Onions - chopped for garnish

Yield 1.5 Gallons

Recipe from Tommy Kaszubowski - Chandlers (CTAC cooking class)