Enjoy this wonderfully delicious gumbo today or make it in advance.....it's even better the next day!
3 tbsp. vegetable oil
1 pound smoked Conecuh Sausage, or other smoked sausage, cut into 1/4-inch slices
1/2 cup all-purpose flour
4 tbsp. butter
1 onion, chopped
3 tbsp. garlic, minced
1 green bell pepper, seeded and chopped
3 stalks celery, chopped
4 cups hot water
3 beef bouillon cubes
1/4 cup Moore’s Original Marinade
1 Rotisserie Chicken, skin and bones removed, meat shredded
1/2 pound small shrimp, peeled, deveined and cooked
2 cups okra, sliced
1 (14-ounce can) stewed tomatoes with juice
2 bay leaves
Salt and pepper to taste
Heat the oil in a large pot over medium heat. Add the sausage and cook until browned. Remove sausage and set aside.
Sprinkle the flour over the oil, add 2 tablespoons of butter and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let cool.
Return to low heat and melt the remaining 2 tablespoons of butter. Add the onion, garlic, green pepper and celery and cook for 10 minutes.
Add Moore’s Original Marinade, bay leaves and salt and pepper, to taste. Stir frequently for 10 minutes.
Add hot water and bouillon cubes, constantly whisking.
Add the chicken and sausage and bring to a boil. Reduce the heat, cover and simmer for 45 minutes.
Add tomatoes and okra. Cover and simmer for 1 hour.
Add shrimp and cook for 10 minutes.
Remove bay leaves and ladle into bowls. Enjoy!