Quick, easy, and delicious version of the famous Louisiana creole Gumbo. I make it for parties and it's always the show-stopper.
(11 cups) water ( cool water )
3 lbs shrimp ( peeled, tail off deveined )
3 package crawfish tails
1 1/2 lb chicken breast ( cooked and seasoned )
3 lbs sausages ( chopped or sliced )
1 1/2 cups okra ( frozen uncooked )
1 tbsp canola oil
1 package Zatarains's Gumbo Base or Dinner Mix
1 package Tony Cachere's Gumbo Base or Dinner
Wash and dry chicken breast. Cut into bite sized pieces and season with your favorite spices. Add 1 tbsp oil to skillet and heat over medium high heat. Add chicken and cook until done.
See the full directions on my site