Chicken, Tasso n' Andouille Sausage Gumbo

Photo courtesy of Mainline

From: The Mainline, Fort Collins, CO. Yield: 32 servings

¼ cup blended oil
1 lb. butter
1 lb. flour
1 lb. onion, small dice
1.5 lb. celery, small dice
1 lb. poblano pepper, seeded, small dice
½ cup garlic, minced
1 lb. Andouille sausage, sliced half moon
1 lb. tasso ham, medium dice
1 gallon chicken stock (or broth)
½ cup Cajun seasoning
½ cup smoked paprika
¼ oz. chopped oregano
½ cup kosher salt
to taste, ground black pepper
3 lb. okra
1½ lb. stewed tomatoes
1 cup tomato paste
½ cup apple cider vinegar
¼ cup gumbo file
1 lb. chicken thighs, chopped

In a rondeau, heat the oil, then add tasso and sausage. Cook about 10 to 12 minutes, then drain off oil. In a kettle, melt butter and sweat the onion, celery, pepper and garlic. Add gumbo file, Cajun seasoning, paprika, oregano, salt, pepper and tomato paste. Mix well and allow to cook for 5 to 8 minutes. Add tasso, sausage, chicken and stock. Mix well and let simmer for 10 minutes. Add okra and stewed tomatoes. Let simmer for 15 to 20 minutes. Add vinegar. Mix well and adjust seasoning with salt to taste.  Let simmer.

In a saucepot, melt butter and whisk in flour to make a roux. Reduce heat to medium-low and cook the roux, whisking often. Add roux to gumbo until gumbo reaches desired thickness. Remove from heat and cool.