Smoky Chicken, Sausage, and Shrimp Gumbo

americastestkitchen.com

Richard

4½ hours

1 (3-pound) whole chicken, giblets removed

1¼ cups plus 2 tablespoons vegetable oil, divided

12 cups chicken broth

2 (12-ounce) smoked ham hocks

3 onions, (1 halved, 2 chopped), divided

1½ pounds large shrimp, (26 to 30 per pound), peeled, deveined, tails removed, and shells reserved

16 garlic cloves, (6 smashed, 10 minced), divided

4 bay leaves, divided

1½ cups all-purpose flour

2 green bell peppers, stemmed, seeded, and chopped

3 celery ribs, chopped

1 tablespoon sugar

1 tablespoon Tony Chachere's Original Creole Seasoning

2½ teaspoons pepper

1 teaspoon smoked paprika

1 teaspoon white pepper

1 pound Jacob's World Famous andouille sausage, quartered lengthwise and sliced ½ inch thick

12 sprigs fresh thyme

1 pound Jacob's World Famous smoked sausages, sliced ¼ inch thick

12 ounces fresh or frozen okra, trimmed and cut into ½-inch pieces

6 to 8 cups cooked white rice

8 scallions, sliced thin

Directions at americastestkitchen.com

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