Southern Vegetable Gumbo

Begin by submerging chicken pieces in a large cooking vessel, filling it with sufficient water to envelop the meat. Next, seal the pot and initiate boiling; subsequently, lower the heat to a moderate-low setting and allow the meat to become tenderly detached from its bones, taking approximately 1 hour and 30 minutes. Remove the chicken, permit it to cool, and then shred the meat into smaller fragments; discard any excess liquid that rises to the surface.

In a separate, large cooking vessel, melt butter over medium heat. Add sliced onions, chopped bell peppers, and diced celery; cook and stir until these vegetables are tender and easily pierced with a fork, approximately 5 minutes. Introduce minced garlic into the skillet; cook until its aroma is released and fragrant, around 1 minute. Add sliced sausage, okra pods, diced tomatoes, frozen corn kernels, canned tomatoes with green chilies, cayenne pepper, salt, black pepper, and the reserved cooking liquid; bring the mixture to a gentle simmer over medium-high heat. Allow it to cook until the liquid has reduced by half, taking roughly 30 minutes.

Add shredded chicken and shrimp to the skillet; continue cooking until the shrimp have turned a vibrant pink color and the okra pods are tender, ranging from 5 to 7 minutes. Remove the skillet from heat and stir in paprika powder. Serve this dish alongside a serving of rice.