Here's the recipe, for those what are gastronomically inclined.
- Two Chicken Breasts
One package of Andouille sausage
One pound of shrimp, shelled
Two cans of stewed, diced tomatoes. (You can get them mixed with pepper and onion, which is what I did)
Two peppers (one yellow, one red)
2 tblspns Gumbo File
Chipotle Pepper sauce
1/2 cup red wine (though in the future I think i'll substitute a white)
Cajun seasonings (cayenne pepper, black pepper, garlic powder, salt, onion powder, parsley flakes, chili powder)
Blacken the chicken breasts in a no-stick pan with cayenne pepper on high heat. (Be careful, this is the equivalent of pepper-spraying the kitchen. This bothered one of the roomies, and caused the cats to evacuate for parts unknown for several hours.)
Chop the sausage, chicken, peppers into healthy chunks. Dice the onion fairly fine. Combine all ingredients into a large pot. Season to taste. (But if it's not hot enough, no one will slap yo mama)
Simmer for about an hour. The ingredients will seem dry at first but will eventually turn into a creditable roux. If it seems too soupy, add a little extra gumbo file - but bear in mind that it will thicken a touch when taken off the flame.
Serve over rice. (I used Zatarain's jambalaya rice mix for extra mama slappin' action.)
I paired it with my favorite wine of all times, Amarone Valpolicella. Any robust red will stand up to the spice - but an astringent white might do the trick too - like a sauvignon blanc.
Be sure to warn your Mama before you serve it. She'll need some cold cream handy, afterwards.