Hot and Spicy Cajun Gumbo

Hot and Spicy Cajun Gumbo

4 oz. shrimp (Peeled, de-veined and chopped) (9-10)
3/4 cup spicy, pepperoni sausage (halved lengthwise and sliced 1/4" thick)
1 cup chicken (cut into 1" cubes) (thigh)
2 Jalapeno peppers
1/2 tsp. olive oil
1/2 cup of each: vegetable oil and flour
1 cup yellow onion (diced)
1 cup roasted green peppers (diced)
1/2 tsp. garlic (minced)
1 (14.5 oz.) diced tomatoes (with liquid)
1 tsp. oregano (dried)
2 bay leaves
1/4 tsp. of each: thyme (dried), fresh basil and pepper
1 tbsp. cajun seasoning
6 cups chicken broth
1 cup white rice (short grained, rinsed and drained)
2 cups okra (sliced)
Salt (to taste)
Pepper (to taste)
Cajun seasoning (to taste)

Preheat oven to 450 degrees. Coat peppers with olive oil. Place in baking dish and roast peppers for 10-12 until blistered, turning occasionally, Remove from oven and let cool. Remove skins, seeds and veins and coarsely chop. Cook sausage and chicken for 5-7 minutes in a large pot over medium heat until lightly browned and remove from pot. Add vegetable oil to pot and heat til hot. Stir in flour (scrape bottom with a spoon. Suggestion: wooden spoon) and cook and stir until light brown. Add jalapeno pepper, onion, green pepper, garlic and tomatoes and cook until all vegetables are soft. Add in oregano, bay leaves, thyme, basil, pepper and Cajun seasoning while continuely stirring mixture. Add in broth, rice, sausage and chicken and bring to a simmer. Cover while venting slightly. Simmer until rice is tender, about 20-25 minutes. Stir in okra and shrimp and simmer for 5-7 minutes. Season with salt, pepper and cajun seasoning. Remove bay leaves and stir. Remove from heat and serve.

*Johnna's tip: Compliment this dish with some cornbread (recipe coming soon!!) or serve it up in a bread bowl (found at your local grocery store). This makes a nice treat on those cold nights.