It looked and sounded completely awesome, and, being a bit of a gumbo fiend myself, and in response to the comments of some esteemed members of this forum, I wanted to share my recipe for Chicken and 3 Sausage Gumbo. Although it's not smoked, I could see you sausage makers having fun with this, plus using some smoked yard bird in place of the just "cooked" bird would probably be a good way to tweak it if you want. Now I'm going to have to make a batch this weekend. Enjoy!
1 lb cooked chicken, cubed
1 lb Andoille, cooked and sliced
1 lb Smoked Sausage, cooked and Sliced
1 lb Boudain Sausage, heated and removed from casing
1 ½ cup diced green pepper
1 ½ cup diced celery
1 ½ cup diced onion
16 oz frozen cut okra
1 Cup olive oil
½ cup flour (may have to add here and there to thicken)
Cajun seasoning to taste
5 cups chicken broth/base/stock
3 cups beef broth/base/stock
4 cups cooked rice (I like Jasmine Rice)
In a 6 quart stockpot, heat olive oil. Add flour and 2 tablespoons Cajun seasoning (to taste). Stir constantly until you get a peanut butter color (maybe 15 minutes). Add all vegetables except okra and stir continuously until the veggies get tender (the roux will adhere to the veggies and continue to cook while you stir).
In the mean time, heat oven to 350 and cook all sausage and chicken (except boudain) until done.
Once the veggies are tender add the chicken and beef stock/base/broth and stir until smooth…bring to a simmer. Slice sausages (except boudain) and dice chicken and add to broth once simmering. Add another tablespoon of Cajun seasoning. Cover and turn heat to med. Low and cook for a couple of hours. An hour before serving, heat Boudain in microwave according to directions, remove from casing and add to Gumbo, breaking up as you add. ½ hour before serving, start cooking rice, and add okra, a little more Cajun seasoning, and recover….you need to stir this fairly frequently.
When done, put some rice in the bottom of a bowl, and ladle Gumbo over top. Have Louisiana hot sauce to add for those who like it hot. I like to serve Crispy Garlic Parmesan Bread with it.