Boudreaux's Zydeco Stomp Gumbo

Ingredients

• 1 pound smoked sausage, sliced
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 celery stalks, chopped
• 1 bell pepper, chopped
• 1 teaspoon garlic powder
• 1 teaspoon cayenne pepper
• 2 tablespoons all-purpose flour
• 1 (14.5-ounce) can diced tomatoes
• 1 (14-ounce) can chicken broth
• 2 tablespoons Worcestershire sauce
• 1 bay leaf
• 1 pound cooked chicken, shredded
• 1/2 pound cooked shrimp, peeled and deveined
• 1 tablespoon hot sauce
• Salt and pepper, to taste
• 2 cups cooked rice

Directions

1. In a large saucepan, heat the olive oil over medium-high heat. Add the sausage and cook until lightly browned, about 5 minutes. Add the onions, celery, and bell pepper, and cook until softened, about 5 minutes.
2. Stir in the garlic powder, cayenne pepper, and flour, and cook for 1 minute. Add the tomatoes, chicken broth, Worcestershire sauce, and bay leaf. Bring to a boil, reduce the heat to low, and simmer for 15 minutes.
3. Add the chicken, shrimp, and hot sauce, and simmer for 10 minutes. Season with salt and pepper, to taste.
4. Serve over cooked rice.

Interesting Facts

• Gumbo is a traditional dish from the Louisiana region of the US.
• The name “gumbo” is thought to come from a West African word for okra, which is often used in gumbo recipes.
• The addition of Zydeco music to the dish gives it an extra kick of flavor and a unique twist.