SHRIMP, CHICKEN SASUAGE GUMGO ENJOY DAN:

LOUISIANA SHRIMP CHICKEN AND SAUSAGE GUMBO FOR THE KATZAKIAN PARTY

                                                                                                           By CHEF DAN:

Serves 4-6

INGREDIENTS:

1/3-cup all-purpose flour

1 teaspoon olive oil

1 onion, chopped

1 bell pepper, diced

1 stalk celery, thinly sliced

1 package frozen okra sliced 1/4-inch thick

2 cups clam juice

1 Meyers lemon, sliced thinly

1-tablespoon Dan’s seasoning 1 teaspoon EACH Smokey paprika, onion powder, garlic powder, dried oregano, dried thyme, old bay seasoning, and cayenne pepper

3/4-cup white rice

1/2-pound andouille sausage or Italian sausage, sliced

1 pound shrimp peeled, and deveined

4 chicken breast, boneless, skinless, cut into bit size pieces

Sea salt and hot sauce to taste

DIRECTIONS:               (PRE-HEAT OVEN TO 400 DEGREES)

1.   Place flour in a pie plate and put into a pre-heated oven and bake for 20 minutes.

2.   Remove and set aside.

3.   Place sliced okra on baking sheet and bake for 8-10 minutes.

4.   Remove and set aside.

5.   Heat oil in a stock-pot over medium-heat, and when sizzling.

6.   Add onion, bell pepper, celery and garlic, sauté for about 7 minutes.

7.   Stir in toasted flour and gradually stir in broth and bring to a simmer, stirring continuously.

8.   Add tomatoes, okra, Meyer’s lemons, and Dan’s spices.

9.   Cover, stir in the rice and cook 20 minutes.

10.                Add shrimp sausage, and chicken; simmer until the shrimp are opaque and the rice are tender about 5-7 minutes.

11.                Season with salt and pepper and serve with hot sauce.

ENJOY DAN:                                                     BON-JOUR