1/2 cup vegetable oil
1/2 cup all-purpose flour
3 large onions, chopped
4 celery stalks, chopped
3 green bell peppers, seeded, chopped
8 garlic cloves, chopped
1/2 teaspoon cayenne pepper
1/2 cup dry white wine
1/4 cup chopped fresh thyme
3 bay leaves
1 (28-ounce) can diced tomatoes
with juice
2 (8-ounce) bottles clam juice
2 cups low-salt chicken broth
2 pounds andouille sausage, cut
crosswise into 1/2-inch-thick slices
1 pound skinless boneless chicken thighs, cut into 1-inch cubes
1 (16-ounce) package sliced frozen okra
1 pound peeled deveined medium shrimp
Minced fresh Italian parsley
Steamed rice
Heat oil in heavy large pot over medium-high heat until very hot and almost smoking. Add flour and stir constantly until mixture is dark reddish brown, about 5 minutes. Add chopped onions, chopped bell peppers and chopped celery, and cook until onions are soft and brown, stirring frequently, about 20 minutes. Add garlic and cayenne and stir 2 minutes. Add wine, thyme and bay leaves; bring to boil, stirring occasionally. Add tomatoes with juice, clam juice, broth, sausage and chicken; simmer until chicken is cooked through, about 15 minutes. Add okra and simmer until tender, about 10 minutes.
Add shrimp to pot, and cook shrimp until just opaque in center, stirring often, about 5 minutes. Season gumbo to taste with salt and pepper. Garnish with minced parsley, and serve with steamed rice alongside.
