After making the same Gumbo for a cook-off years in a row I decided I wanted to try something different, and so Curry Gumbo was born. This is my classic gumbo, but with a twist. We liked this a lot- possibly even more than regular gumbo.

I don’t normally take shortcuts like buying pre-chopped frozen veggies, but in this instance adding them still frozen to the pan allows the roux to cool, without having the added step of most gumbo recipes of actually giving the roux at least 20 minutes to cool before continuing on with the recipe. Another shortcut you can do to save time and energy for this recipe is to substitute a shredded rotisserie chicken for the chicken breasts and eliminate the whole step of cooking the chicken. Serve the gumbo over your favorite rice and top with fresh cilantro or green onions.

To make this #dinnerdoneby9am I fully cook the gumbo in the morning, refrigerate all day and re-heat just prior to serving.

-3 large chicken breasts
-salt and black pepper
-1/2 c plus 1 Tbsp canola or vegetable oil, divided use
-1 pack andouille sausage, sliced
-1 c flour
-32 oz frozen seasoning blend vegetables (onion, peppers, celery mixed)
-12 cups chicken stock
-1 (15 oz) can fire-roasted tomatoes
-6 Tbsp curry powder
-6 Tbsp brown sugar
-1 tsp dried thyme
-1/2 tsp cayenne
-16 oz frozen okra
-rice and cilantro, green onions and/ or lemon wedges for serving.

Sprinkle chicken generously with pepper and set aside.

Heat 1 Tbsp oil over medium high heat in heavy pot. Add sausage pieces and cook, stirring frequently, until browned. Remove with a slotted spoon into a large bowl. Add the chicken to the pot and cook, turning once or twice, for around 6 minutes, or until browned on both sides. Remove and place in the bowl with the sausage.

Before you begin the next step make sure you can complete it without interruptions and with focus – it will take about 10 minutes of your undivided attention. Also, make sure you have a LONG wooden spoon for stirring, and an oven mitt on the other hand for handling/stabilizing the pot around as necessary. Set your stove top fan to high to draw off smoke. NOW…..

Add the remaining 1/2 c of oil to the pot and heat over medium heat. When hot, sprinkle the flour over the hot oil and start stirring. You will want to keep the mixture moving in the pan – try not to let it sit in one spot in the pan for more than a few seconds, or let it stick to the bottom – keep moving and scraping to avoid burning. Keep it moving until the mixture becomes a dark, chocolate brown color – you may think it’s burning but it’s not….. the darker the roux, the better! Just keep it moving in the pot and you’ll be fine!

When the roux is a dark chocolate color, quickly add the frozen seasoning blend and keep stirring. It will cool off the roux and cook the veggies. Stir frequently for about 7-8 minutes. Then, stir in the chicken stock. Add back in the chicken and sausage, then add in the fire-roasted tomatoes (un-drained) through the cayenne. Cook, partially covered over medium/low heat for 20 min. Remove the chicken to a plate and let cool. When cool enough to handle, remove the meat. Shred the chicken and place back in the pot. Season to taste with salt and pepper. Add the frozen okra and cook over low heat for another 15 minutes.

To serve, pour gumbo over a scoop of rice and top with fresh green onions and/ or parsley.