Smoky Chicken, Sausage, and Shrimp Gumbo

Name: Smoky Chicken, Sausage, and Shrimp Gumbo
Cuisine: Creole & Cajun
Ingredients: 1 (3-pound), whole chicken, giblets removed; 1¼ cups plus 2 tablespoons, vegetable oil, divided; 12 cups, chicken broth; 2 (12-ounce), smoked ham hocks; 3 , onions (1 halved, 2 chopped), divided; 1½ pounds large, shrimp (26 to 30 per pound), peeled, deveined, tails removed, and shells reserved; 16 , garlic cloves (6 smashed, 10 minced), divided; 4 , bay leaves, divided; 1½ cups, all-purpose flour; 2 , green bell peppers, stemmed, seeded, and chopped; 3 , celery ribs, chopped; 1 tablespoon, sugar; 1 tablespoon, Tony Chachere's Original Creole Seasoning; 2½ teaspoons, pepper; 1 teaspoon, smoked paprika; 1 teaspoon, white pepper; 1 pound, Jacob's World Famous andouille sausage, quartered lengthwise and sliced ½ inch thick; 12 sprigs, fresh thyme; 1 pound, Jacob's World Famous smoked sausages, sliced ¼ inch thick; 12 ounces fresh or frozen, okra, trimmed and cut into ½-inch pieces; 6-8 cups, cooked white rice; 8 , scallions, sliced thin

Main Courses
Creole & Cajun
Chicken

By Matthew Fairman ･ Appears in Cook's Country February/March 2024

This landmark dish is much more than you think, and it's infinitely more delicious.

SERVES 10 to 14

TIME 4½ hours

Smoky Chicken, Sausage, and Shrimp Gumbo

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