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
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