Ingredients
1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up2 quarts water3/4 cup all-purpose flour1/2 cup canola oil1/2 cup sliced green onions1/2 cup chopped onion1/2 cup chopped green pepper1/2 cup chopped sweet red pepper1/2 cup chopped celery2 garlic cloves, minced1/2 pound smoked sausage, cut into 1-inch cubes1/2 pound fully cooked ham, cut into 3/4-inch cubes1/2 pound fresh or frozen uncooked shrimp, peeled and deveined1 cup fresh or frozen sliced okra1 can (16 ounces) kidney beans, rinsed and drained1/2 teaspoon salt1/4 teaspoon pepper1/4 teaspoon hot pepper sauceSliced green onions, optional
Preparation
Place the chicken and water in a Dutch oven; bring to a boil. Reduce heat; cover and simmer until chicken is tender, 30-45 minutes.
Remove chicken; cool. Reserve 6 cups broth. Remove chicken from bones; cut into bite-size pieces.
In a Dutch oven or soup kettle, mix flour and oil until smooth; cook and stir over medium-low heat until browned, 2-3 minutes. Stir in onions, peppers, celery and garlic; cook until vegetables are tender, about 5 minutes. Stir in sausage, ham and reserved broth and chicken; cover and simmer for 45 minutes.
Add shrimp, okra, beans, salt, pepper and hot pepper sauce; cover and simmer until shrimp turn pink, 2-4 minutes. If desired, serve with green onions and additional hot pepper sauce.
