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Prep Time: 0 Minutes Cook Time: 95 Minutes |
Ready In: 95 Minutes Servings: 8 |
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Served over a bed of rice... this is a warm, smokey, comfort food on a cold day. Ingredients:
1/2 cup light olive oil |
2/3 cup all-purpose flour |
1 cup chopped onions (i use sweet) |
1/2 cup chopped green bell peppers |
1/2 cup chopped celery |
3 (+) cloves garlic, crushed and chopped |
2 tbsp cajun seasoning |
8 ounces (+) smoked sausage, cut into crosswise slices |
2 boneless chicken breasts, cubed |
5-1/2 cups chicken stock |
1tbsp worcestershire sauce |
2 bay leaves |
2 cups of rice |
optional: 1/2 to 1 lb cleaned and deveined med-small shrimp. |
1 cup okra, cut into crosswise slices |
1/3 cup loosely packed, chopped fresh parsley |
hot sauce, as desired.. i like frank's extra hot |
Directions:
1. NOTE: The ROUX: if the roux burns at all, discard and start again.
2. Combine the oil and flour together in a large, heavy saucepan. Cook over med-low heat, whisking constantly, for ~ 12 to 15 minutes, until it turns the color of rich milk chocolate.
3. Add the onions, bell peppers, celery, garlic, and Cajun seasoning to the roux and continue cooking and stirring for ~ 5 minutes until the vegetables turn tender.
4. Add the smoked sausage and raw chicken and continue cooking for about 5 minutes, stirring occasionally.
5. Stir in the chicken stock, Worcestershire sauce, and bay leaves into the gumbo, bring it to gentle simmer and cook it uncovered, for 1 hour.
6. Cook rice according to the package directions and set aside (I use a rice cooker... so I start it about the time the stock is added)
7. Add the okra to the gumbo and continue simmering it for 15 to 20 minutes until the okra is tender. Note: If adding the shrimp.. wait until the okra is almost tender.. then cook until the shrimp is pink and translucent)
8. Remove gumbo from the heat.
9. To serve: Place a scoop of warm rice in a large soup bowl, add ladleful of hot gumbo. Sprinkly with fresh parsley and hot sauce to taste.
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