It was cold as hell here in Michigan with a high of 6 degrees F today, Gumbo was definately in order. Here is how I made it today. I make it different every time because in my opinion, Gumbo is an evolution that improves as the cook ages and gains experience.
Okra Gumbo with Chicken & Andouille Sausage
1/2 Cup Vegetable Oil
3/4 Cup All Purpose Flour
4 Tbsp Creole Seasoning
1 Cup Onions, diced
1/2 Cup Red Bell Pepper, diced
1/2 Cup Celery, Diced
1 1/2 Cups Andouille Sausage, diced
3 Tbsp Garlic, chopped
1 Cup Okra, trimmed and sliced
6 Cups cold Chicken Stock
3 Fresh Bay Leaves
4 Chicken Thighs, deboned, cut into 1 inch cubes and seasoned liberally with Creole Seasoning
2 Tbsp Worcestershire Sauce
Hot Sauce to taste
Kosher Salt to taste, if necessary
2 Tablespoons Italian Parsley, chopped
1/4 Cup Thinly Sliced Green Onions
Creole Boiled Rice
Fresh French Bread
Mix your onion, celery, and bell pepper together: The Holy Trinity.
Heat the oil in a cast iron dutch oven over medium heat. Whisk in the flour to make a milk chocolate Roux (making a Roux). Add the Andouille, 1 Tbsp of Seasoning, and 3/4 of the Holy Trinity, cook, stirring often, for about ten minutes or until the vegetables soften. Add the cold stock, remaining seasoning, okra, remaining trinity, and Garlic. Bring to a Boil. Bring this down to a simmer, add the thigh meat and let it go for at least 2 hours, stirring occasionally. About 10-15 minutes before youâ€™re ready to serve, remove the Chicken from the bone and add the meat back to the pot. Add the Worcestershire, Hot Sauce, and 1/2 of the Green Onions. Serve with Creole Boiled Rice, crusty French Bread, and a good cold beer (I like Dixie or Abita Amber).
Garnish with green onions, and the parsley.
* I prefer Chicken Thighs for my soups and Gumbos. Itâ€™s the misunderstood portion of the bird, which is fine by me because it keeps the price down. I get them bone in, then Cartel wrap the bones and stick them in the freezer for stock. Iâ€™m like a Vulture when it comes to bones for stocks, my freezer looks like the Catacombs (animals only of course).
This makes about 3-4 Main Course Servings
More Gumbo Recipes:
Chicken & Andouille Sausage Gumbo
Turkey Bone Gumbo
10 thoughts on “Okra Gumbo”
Beautiful colors, that looks so delicous. I have a feeling I may be making gumbo very soon….thanks to this post!
This Southern girl introduced her Northern hubby to Gumbo tonight. Poor thing is ruined! Incidentally, I made YOUR Gumbo, not my Mother’s!!
Haven’t had good gumbo for a while – since my Maw Maw made it – but am gonna try this recipe. How do you keep the okra from becoming slimy?
you should cook with the bones, they add flavor,
We enjoyed this gumbo tonight. I’ve made it several times now and it is truly the best. The only things I do differently are to cook the chicken bones in the gumbo and then remove the meat and discard the bones before serving. I also greatly reduce the creole seasoning. I add to taste — probably about 1 tablespoon. The andouille adds a lot of flavor in itself. Awesome site great gumbo.
I made this delicious gumbo tonight, at least as far as I was able to with the ingredients at hand here in Holland; I had to substitute some local sausage for Andouille, but it was great anyway ! The okra has a bit of a slimy mouthfeel which not everyone may like, but I loved it.
rescue f0r the slime… in a seperate skillet, on a med low to med fire, cook the orka down by adding a lil salt at a time and constantly turning, lower fire/heat if burn attempt, but just add salt and turn, slime will eventually burn out