Spicy Gumbo with Shrimp, Chicken and Andouille Sausage

Step 1

Remove tails from shrimp and reserve. Place shrimp in bowl and season with salt, pepper, thyme and 1/2 teaspoon of the minced garlic. Cover and refrigerate.

Step 2

Into a large saucepan pour chicken broth. Add shrimp tails and simmer while preparing the rest of the ingredients.

Step 3

Into a large, deep soup pot, heat olive oil over a medium heat. Add onion, bell pepper and celery and cook until browned, 5-10 minutes. Sprinkle in flour and combine well. Continue cooking and stirring, about 5 minutes. Add salsa, paprika, cayenne, fresh tomato and remaining garlic. Cook for one minute, stirring well. Add andouille sausage and cook for 2 more minutes. Season with salt and pepper to taste.

Step 4

Strain chicken broth into vegetable mixture and discard shrimp tails. Add Black River Creole Seasoning. Simmer for 25 minutes.

Step 5

Add chicken to broth, stir well. Add shrimp and cook for 2 more minutes taking care not to overcook. Turn off heat and add sassafras powder, stir and serve immediately. (Sassafras powder will become stringy if added any sooner.)

Step 6

Serve over rice or with cornbread, sprinkle with scallions.