Hearty, spicy, tasty, and easy to cook, gumbo just might be the perfect meal — especially if you have a crowd to feed. Here’s a recipe courtesy of Fox & Obel.

Fox & Obel’s Chicken and Shrimp Gumbo
Makes about one gallon

2 large yellow onions
2 red bell peppers
2 green bell Peppers
1/2 head celery
1/2 pound Andouille sausage
1/2 stick butter
1/4 cup flour
1 28 oz can whole peeled tomatoes with juice
3 quarts chicken stock
2 teaspoons Cajun seasoning
1 tablespoon gumbo filé
1 teaspoon dried thyme
1/2 teaspoon granulated garlic
1 tablespoon Worcestershire sauce
salt (to taste)
black pepper (to taste)
1/2 pound okra
1/2 pound shrimp 51-60 count (peeled and de-veined)
1/2 pound shredded cooked chicken breast

Preparation:

Cut onions, peppers celery into a medium dice.

Cut sausage into 1/4″ thick rounds. Cook sausage in a large stock pot over medium high heat until well-browned, then remove. Add onions, peppers and celery and cook over low heat until onions are translucent.

Add butter and melt, then add flour and whisk over low heat until the mixture becomes dark golden brown, about 10-15 min.

Add tomatoes, stock, seasonings and okra and simmer for about 35-40 min.

Add shrimp and chicken breast and simmer for 5 minutes or until shrimp are cooked.