In a bowl drizzle olive oil on the chicken breasts and season lightly with salt and pepper.
Sear the chicken and remove from the pan. Also sear the smoked sausage. (This step is optional, you can just add meat into the pot after the chicken stock is added to the gumbo)
In a large Dutch oven or soup pot heat the oil over medium to high heat until hot, gradually whisk in flour.
Reduce heat and continue to whisk until the roux is a medium to dark brown color. This takes about 20 mins of non stop whisking.
Add the vegetables, chicken and sausage into the pan and cook until softened.
Add in SugarRoti Vegetable Nu Spice and stir.
Whisk is chicken stock, bring the heat back up to a boil.
Once everything is combined reduce the heat to a simmer for 30 mins.
Add in okra and shrimp.
Turn off heat and let sit for an additional 30 mins or so that the flavors can develop. Serve with hot rice and garnish with fresh chopped parsley and green onions.
