Chili is our Forte Chili
The young man from Lake Charles, Louisiana knows a thing or two about how to carry a football and
what he likes to eat – Mom’s gumbo. And while we’d never try to compete with
Gilda, our chili this week
is a kicked up version of the Louisiana staple. Gumbo is all about the roux – a mixture of oil and flour
cooked until it turns caramel in color. The other gumbo must is the Trinity – chopped green pepper,
celery and onion. After that, it’s up to the cook and ours features, chicken, sausage and shrimp with
plenty of our other Louisiana staple – Tabasco sauce. We see big things ahead for young Mr. Forte
and like another memorable rookie – he’s no dumb cookie when it comes to eats.

Level of Difficulty: Medium

Serves 6-8.

Lineup:
½ cup canola oil
½ cup flour
1 large green bell pepper, diced
2 ribs celery, diced
1 onion, diced
2 jalapenos, minced
3 cloves garlic, minced
1 lb. okra, sliced
1(14 oz.) can diced tomatoes
2 quarts chicken or vegetable stock
1 teaspoon kosher salt
1 teaspoon black pepper
1 cup raw, peeled and deveined shrimp
2 cups cooked chicken, chopped
1 cup fully-cooked, smoked Polish sausage, diced
2 tablespoons Worcestershire sauce
¼ cup Tabasco Green hot sauce

Playbook:
Combine the oil and flour in a large stockpot. Cook, stirring constantly, over medium heat until mixture is
a dark amber color. Add the bell pepper, celery, onion, jalapenos and garlic and sauté for 8-10
minutes, stirring frequently. Add the okra, tomatoes, stock and salt and pepper. Bring mixture to a boil,
then reduce heat to low and simmer for 2-3 hours. Gumbo should be thickened and darker at this point.
Add the shrimp, chicken and sausage and cook an additional 10 minutes. Stir in the Worcestershire
sauce and Tabasco. Serve gumbo with rice and white rolls.

Special Teams:
White rice
rolls