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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 10 |
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Ginny's Adaption of Gumbo.....for her friend Geri Ingredients:
1/4 cup vegetable oil |
1/4 cup flour |
1 cup celery, chopped |
1 cup onion, chopped |
1 cup bell pepper, chopped |
1 (28 ounce) can tomatoes (diced not stewed) |
3 cups chicken stock or 3 cups chicken bouillon |
1 large bay leaves or 2 -3 small bay leaves |
1 teaspoon basil (not in original recipe, kidlet helping me mistook basil for bay and added it before i could stop her) |
1 teaspoon thyme |
20 ounces frozen okra (2 -10 oz. packages, presliced, frozen) |
2 tablespoons dried parsley |
1 teaspoon sea salt |
1 teaspoon ground pepper |
2 -3 tablespoons tabasco sauce (or whatever hotsauce you happen to have, i used crystal louisiana hot sauce) |
3 lbs cooked chicken, cubed (boneless skinless breasts) |
1 (1 lb) package andouille sausages (cajun) or 1 (1 lb) package chorizo sausage |
8 cups cooked rice |
Directions:
1. Heat oil and add flour. Stir until flour starts to brown, Keep stirring to keep flour from burning, will start at tan, then golden, and then light brown. At light brown stage add:.
2. The Trinity: 1 cup chopped celery, 1 cup chopped onion, and 1 cup chopped bell pepper (I measured it in cups since I had some prechopped - can use the prepackaged chopped onion, and the prepacked chopped peppers in the freezer section if you wish). Mix the trinity into the roux (flour/oil) until it starts to turn translucent or becomes tender, whichever comes first. The roux will continue to darken as you mix in the trinity.
3. Add one 28 ounce can of DICED tomatoes (not stewed) and either stock or bouillion (3 cups of hot water with appropriate amount of chicken bouillion to make stock). Then add seasonings and okra.
4. Let this simmer approximately 45 minutes. The flavors will meld, the okra will thaw and cook, and the sauce will thicken, will be a brownish red in color.
5. After 45 minutes, add pre cooked chicken. I bought boneless skinless chicken breasts, as there is no waste and it all goes in the pot. Add sausage. Can either be andouille (cajun) or chorizo (spanish). Chorizo is easier to find and cheaper on the budget, and the flavoring is only slightly different. I used chorizo, sliced into rings and added to the gumbo. Chorizo can either come in skin covered links or skinless, I have bought both, but the one I had on hand was skin less. As the gumbo continues to simmer for the remaining approximately 10 minutes, the sausage breaks up a little and adds thickening to the gumbo. If left on to simmer longer, the chicken will also start to break apart. If it get TOO thick, you can always add a little more liquid, (water or one recipe called for V*8).
6. When I added the last ingredients, I started instant rice (cooks in 10 minutes), but if you wish to use regular rice, you would need to start it earlier so that it would be done at the same time as the gumbo. Again, serve over rice in shallow bowls with additional hotsauce on the side.
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