Making this recipe today, is a "perfect storm". LOL Kroger had large shrimp on sale for $5 a pound, which is unheard of in our landlocked Tennessee. Also, I had just made a fresh batch of chicken stock. And I had just bought some summer sausage because it was on sale. The only thing I had to make a trip to the store for was the green pepper, celery and frozen okra.
This recipe calls for frozen shrimp, but I've got this beautiful fresh stuff. The first pound of shrimp that you add is going to pretty much disintegrate. But it adds such great flavor. Add the last pound of shrimp at the end of the cook. It stays whole that way.
SO Lets get started!!! Here is all my ingredients (except the onion) ready to go. Of course I'm using my Papa Smurf! I love him so much and I've almost worn him out. He's getting a little temperamental.
First you sweat out the veggies, onion, bell pepper and celery. When they start getting soft, add the sliced sausage and let it brown up a bit, and let out some of the yummy fat.
Then add your chicken chunks and when they are about half cooked, add the chicken stock and the 2 bags of okra. Oh, and the seasoning like it says in the directions.
- Green pepper, diced
- Medium onion diced
- Celery, diced (about 3-4 stalks)
- 2 TBSP butter
- Smoked sausage (1 pack Johnsonville)
- (3) Chicken breast, cut into chunks
- Cajon Seasoning (to taste - I use about 1TBS of Tony's))
- Shrimp, frozen (at least one pound)
- Chicken stock (Approx. 3 - 16oz containers) I used 48 ounces of home made
- Crab boil, liquid (I like this stuff...I use about 2 TBS) Zatarains is really good
- Old Bay Seasoning (1/2 TBS)
- A couple bay leaves
- Tobasco (to taste)
- Okra, frozen (2 - 16oz bags) or 3 bags (see my notes)
- Shrimp, thawed (1 pound)