3-4 links Aidell's Spicy Andouille Sausage, sliced in half lengthwise, then cut into half-moon shapes
¾ cup all-purpose flour
3 cups sliced fresh or frozen okra
2 cups chopped onion
1½ cups chopped seeded poblano chile
1 cup chopped celery
10 garlic cloves, chopped
1 cup dry white wine
4 cups unsalted chicken stock
2 cups water
2 teaspoons ground red pepper
1¾ teaspoons kosher salt
1 (14.5-ounce) can unsalted petite diced tomatoes, drained
¾ pound medium shrimp, peeled and deveined
1 tablespoon red wine vinegar
½ teaspoon freshly ground black pepper
3 (8.8-ounce) packages precooked brown rice (such as Uncle Ben's)
⅓ cup thinly sliced green onions
Instructions
Heat one tablespoon oil in a Dutch oven over medium-high heat. Add sausage to pan and cook until heated through. Set aside.
Add one more tablespoon olive oil, then add chicken; cook 2 minutes on each side. Remove from pan; let stand 10 minutes. Slice across the grain.
Reduce heat to medium-low. Add remaining five tablespoons oil to pan. Stir in flour; cook 25 minutes, stirring frequently with a whisk until the color of melted semisweet chocolate. Stir in okra and next four ingredients. Increase heat to medium-high; cook three minutes. Stir in wine; cook two minutes. Add stock and next four ingredients; bring to a boil. Reduce heat; simmer 15 minutes. Add chicken and shrimp; cook three minutes. Stir in vinegar, black pepper, and rice; cook one minute. Add additional salt and pepper to taste. Top with green onions and serve hot.
Recipe by In Good Taste at https://ingoodtaste.kitchen/spicy-chicken-sausage-and-shrimp-gumbo/