Summary
| Yield | |
|---|---|
| Source | Susan Russo of foodblogga.blogspot.com via NPR.org |
| Prep time | 5 minutes |
| Recipe Categories | Savor the Season okra Summer Traveler |
Description
Traditionally, New Orleans' gumbo is thickened with okra, file powder (a powder made from dried sassafras leaves) or roux (a paste of flour and fat). Because file powder isn't widely available, many gumbo recipes call for a mixture of okra and roux. This Cajun gumbo recipe is based on several gumbo recipes by Emeril Lagasse. Frozen, unthawed okra may be substituted.
Ingredients
- 1⁄2cvegetable oil + 1 tablespoon
- 1call-purpose flour
- 1lbsmoked sausage, such as andouille or kielbasa, cut into 1/2-inch-thick slices
- 2lbboneless, skinless chicken thighs, cut into 1-inch pieces
- 1Tcreole seasoning, divided
- 2conions, chopped
- 1ccelery, chopped
- 1cgreen bell peppers, chopped
- 1lbokra, cut into 1/2-inch pieces
- 1tsalt
- 1⁄4cayenne pepper
- 9clow-sodium chicken broth
- 4Tfresh flat leaf parsley, chopped
- 2ccooked white rice
Instructions
In a medium, heavy-bottomed pot, over medium heat, combine 1/2 cup vegetable oil and the flour. Cook, stirring slowly and constantly for 15 to 20 minutes, to make a medium brown roux. Set aside.
In a large, deep, heavy-bottomed pot, heat 1 tablespoon oil over medium-high heat. Add the sausage and cook until well browned, about 8 minutes. Remove the sausage with a slotted spoon, and drain on a paper towel-lined plate. Set aside.
Season the chicken with 1/2 tablespoon Creole seasoning. Add it to the pot and cook until well browned, 5 to 6 minutes. Remove the chicken and set aside.
Add the onions, celery and peppers and cook, stirring until just wilted, 4 to 5 minutes. Add okra, and cook for 5-7 minutes, or until it releases its "slime." Add the reserved sausage, chicken, salt, cayenne and remaining 1/2 tablespoon Creole seasoning, and cook for 2 minutes. Stirring, slowly add the chicken broth, until well combined. Bring to a boil. Add the roux, a little at a time, whisking to incorporate. When all of the roux has been added, bring gumbo to a boil. Reduce heat to medium-low and simmer uncovered for 1 1/2 hours, stirring occasionally. When finished, stir in fresh parsley.
Spoon cooked rice into serving bowls and ladle gumbo on top. Serve with hot sauce.
Post new comment