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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 5 |
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Never made this. Tell me how it tastes. What so you suggest in place of flour or any other grain in the recipe? Use less oil an perhaps add eggplant to soak thins up? I adjusted the recipe to personal preference. I don't know actual prep cook time or servings. Ingredients:
1/2 cup unrefined coconut oil (maybe less try 1/4 ) |
2 lbs bone-in skin in chicken thighs |
selena celtic grey sea salt |
fresh ground black pepper |
8 ounces andouille sausages, cut 1/2 inch pieces |
4 slices bacon, cut 1/2 inch slices |
1 cup flour (u can leave out maybe) |
2 celery ribs, finely chopped |
1 small yellow onion, finely chopped |
1 small green bell pepper, steamed seeded, finely chopped |
2 teaspoons dried thyme |
1 teaspoon cayenne |
6 canned peeled whole tomatoes with juice, drained hand crushed |
6 garlic cloves, finely chopped |
1 bay leaf |
10 ounces okra, trimmed 1/2 inch slices |
4 cups chicken stock (beef should be fine) |
Directions:
1. Heat 1/4 cul oil in 8qt. Dutch oven over medium-high heat. 2 batches season chicken with salt and pepper then add chicken to pot,turning once,until lightly browned(about 12 minutes) Transfer to plate.
2. Add sausage and bacon. Cook stirring until fat renders and bacon brown.(about 5minutes) transfer to plate with chicken.
3. Add remaining oil.reduce heat to medium-low.stir in flour,cook stirring constantly until mixture is color of dark reddish caramel. About 8minutes. Add celery,onion,and pepper. Stir until soft.(about 6minutes) add thyme,cayenne,tomatoes,garlic,bay leaf and cook 3 minutes.
4. Chicken,sausage and bacon to pot with stock and okra.boil high heat,reduce to medium,stirring occasionally,until chicken cooked,okra tender,gumbo thickened(about 30minutes).
5. Remove chicken and shred,discard bones/skin. Stir meat back inches Season with salt and pepper.
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