Gumbo
Cook Time | 1 Hour |
Servings |
People
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Ingredients
- Half Cup vegetable oil
- Half Cup AP flour
- 1 Precooked Rotisserie chicken Pick meat off bird
- 2 Quarts Chicken stock or water
- 1 Pound Fresh or frozen okra
- 2 tablespoons minced garlic
- 1 tablespoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon fresh thyme chopped
- 2 teaspoon cayenne pepper
- 2 bay leaves
- 1/2 pound andouille sausage cut into 1/4-inch pieces and browned
Ingredients
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Instructions
- Preheat oven to 350F.
- Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on middle shelf of the oven, uncovered, and bake for 2- 2.5 hours, whisking 2 to 3 times throughout the cooking process.
- Stir in the onion, bell pepper and celery and increase the heat to medium and cook until the vegetables are softened, 8 to 10 minutes. Whisk in the stock and water and bring to a simmer. Add the chicken, sausage along with any accumulated juices and simmer until the chicken is cooked through, about 30 minutes. Stir in the okra and cook until tender, 4 to 8 minutes. Season the gumbo with salt and pepper to taste, then stir in the rice and serve sprinkled with the scal-lions.
- Place Dutch oven on stove over medium heat. Stir in the onion, bell pepper and celery, cook until the vegetables are softened, 8 to 10 minutes. Whisk in the stock/water and bring to a simmer. Add the chicken, sausage along with any accumulated juices and simmer about 30 minutes. Stir in the okra and cook until tender, 4 to 8 minutes. Season the gumbo with salt and peppers to taste.
- Can serve with white rice.