Fat Tuesday Gumbo

 

INGREDIENTS

PRODUCE

  • 12 oz bag frozen okra

  • 1 finely diced onion

  • 1 diced green bell pepper

  • 1 diced yellow bell pepper

  • 1 diced red bell pepper 

  • 2 diced celery stalks 

  • 1 tbsp finely chopped parsley

  • 2 tbsp chopped green onions

  • 1 tbsp minced garlic

MEAT

  • 1 lb smoked andouille sausage sliced in medallions

  • 1 lb boneless skinless chicken thighs

  • 1 lb of deveined tail off shrimp

PANTRY

  • 1/3 cup canola oil

  • 1/4 cup all-purpose flour

  • 4-5 cups chicken stock or broth

  • 1 tbsp onion powder

  • 1 tbsp garlic powder

  • 1 tbsp salt

  • 1 tbsp cayenne pepper

  • Creole or Cajun seasoning to taste

 
 

DIRECTIONS

  • Brown sausage in a skillet until it renders grease; remove and set aside.

  • Season the chicken thighs with 1 T of Creole or Cajun seasoning.

  • In the sausage drippings, sear the chicken thighs 1-2 mins per side; remove and set aside.

  • Clean skillet and reheat to medium heat.

  • In a Dutch oven or large, heavy bottom stock pot, pour in the oil and heat it; once hot, whisk in flour.

  • Continue to stir constantly on a medium high heat setting until the roux is the color of dark chocolate; turn heat to lowest setting.

  • Add in the okra, onion, bell pepper, celery, parsley, and green onions; saute until they are tender.

  • Turn the heat back on a medium setting and add in the sausage.

  • Stir in the chicken stock and bring it to a low boil; add the chicken thighs into the pot and reduce to a simmer.

  • Cover the pot with a lid and allow to simmer for 1 hour.

  • Add in the onion powder, garlic powder, salt and cayenne or season to taste with the Creole or Cajun seasoning.

  • Stir and allow to simmer, uncovered, for 30 more mins to an hour.

  • Add shrimp during the last 20 minutes.

  • Turn off the heat and serve over rice.

  • If the gumbo is too runny at this time add root beer to this recipe.

Submitted by the Cheverly Community

 
 
 
RecipeRedemption Hill Church