- 1 cup vegetable oil
- 1 cup all purpose flour
- 6 large onions, chopped (about 12 cups)
- 6 red bell peppers, seeded, chopped (about 7 cups)
- 8 celery stalks, chopped (about 3 cups)
- 16 garlic cloves, chopped
- 1 teaspoon cayenne pepper
- 1 cup dry white wine
- 1/2 cup chopped fresh thyme
- 6 bay leaves
- 2 28-ounce cans diced tomatoes with juice
- 4 8-ounce bottles clam juice
- 4 cups low-salt chicken broth
- 4 pounds andouille sausage, cut crosswise into 1/2-inch-thick slices
- 3 pounds skinless boneless chicken thighs, cut into 1-inch cubes
- 2 16-ounce packages sliced frozen okra
- 4 pounds peeled deveined medium shrimp
- Minced fresh Italian parsley
- Steamed rice
- Heat oil in heavy 13-quart 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. Do ahead Gumbo base can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Bring base to simmer before continuing.
- 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.