easy and delicious gumbo recipe #1

This recipe is the easiest, quickest and most simple one I use. I generally use this one when myself or friends get cravings for gumbo and we don’t have all day to work on the ancient recipe that was passed down from my paternal Grandmother, who learned it from her father.
Ingredients

1-3/4 teaspoons olive oil

1/2 cup  boneless chicken breast halves, chopped

5 ounces andouille sausage, thinly sliced.

1/2 cup olive oil

1/2 cup and 2 tablespoons of all purpose flour

1 tablespoon and 1/2 teaspoon minced garlic

5 cups chicken broth

1 (12 fluid ounce) can or bottle of good beer

2 roma (plum) tomatoes, diced

2/3 sweet onion, sliced

8 oz can diced tomatoes with green chile peppers, with liquid

1 tablespoon and 1/2 teaspoon chopped fresh red chile peppers

1/2 bunch fresh parsley, chopped

3 tablespoons Cajun seasoning

10 ounces of shrimp, peeled and deveined

okra to taste. (I use 10 ounces).

Directions

1. Heat oil in a medium skillet over medium high heat, and cook chicken until no longer pink and juices run clear. Stir in sausage, and cook until evenly browned. Drain chicken and sausage, and set aside.
2. In a large, heavy saucepan over medium heat, blend olive oil and flour to create a roux. Stir constantly until browned and bubbly. Mix in garlic, and cook about 1 minute.
3. Gradually stir chicken broth and beer into the roux mixture. Bring to a boil, and mix in tomatoes, sweet onion, diced tomatoes with green chile peppers, red chile peppers, okra, parsley, and Cajun seasoning. Reduce heat, cover, and simmer about 40 minutes, stirring often.
4. Mix chicken, sausage, and shrimp into the broth mixture. Cook, stirring frequently, about 30 minutes on low heat.