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Okra Gumbo

Recipe courtesy of: 

nolacuisine.com

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Serving Size: 

3-4

Ingredients: 
  • 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
Directions: 
  1. Mix your onion, celery, and bell pepper together. 
  2. Heat the oil in a cast iron dutch oven over medium heat. Whisk in the flour to make a milk chocolate Roux. Add the Andouille, 1 Tbsp of Seasoning, and 3/4 of the onion, celery and bell pepper mix, cook, stirring often, for about ten minutes or until the vegetables soften. 
  3. Add the cold stock, remaining seasoning, okra, remaining onion, celery and bell pepper mix, and Garlic. Bring to a Boil. 
  4. Bring this down to a simmer, add the thigh meat and let it go for at least 2 hours, stirring occasionally. 
  5. About 10-15 minutes before you're ready to serve, remove the Chicken from the bone and add the meat back to the pot. 
  6. Add the Worcestershire, Hot Sauce, and 1/2 of the Green Onions. 
  7. Serve with Creole Boiled Rice, crusty French Bread, and a good cold beer (we love IPAs with this gumbo, it give the spicy base an extra kick!) 
  8. Garnish with green onions, and the parsley.

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