Chicken-Okra Gumbo PDF Print E-mail
User Rating: / 0
PoorBest 
Written by Avinash Pooran   
Thursday, 23 June 2011 18:02

1 large roasted chicken from grocer’s deli 3 ¼ quarts water to cover 1 cup cooking oil 1 cup all-purpose flour 2 large yellow onions, chopped 1 large bell pepper, chopped 3 stalks celery, finely chopped 1 pound tasso or smoked... 

  • 1 large roasted chicken from grocer’s deli
  • 3 ¼ quarts water to cover
  • 1 cup cooking oil
  • 1 cup all-purpose flour
  • 2 large yellow onions, chopped
  • 1 large bell pepper, chopped
  • 3 stalks celery, finely chopped
  • 1 pound tasso or smoked pork sausage
  • 4 cloves garlic, minced
  • 3 cups sliced baby okra
  • 3 quarts stock from above
  • 3 tsp Tony Chachere’s Seasoning Mix
  • 1 whole bay leaf
  • ½ tsp basil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp white pepper
  • ½ tsp cayenne pepper
  • ½ tsp black pepper
  • 1 tsp salt
  • 2 tsp Tabasco sauce
  • 1 cup finely sliced green onions
  • ½ cup finely chopped parsley
  1. Into a large stockpot, boil roasted chicken in 3 ¼ quarts water for 20 minutes; remove chicken, cut into bite-size pieces; reserve stock
  2. Into a large Dutch oven, heat oil over medium-high heat; add flour and stir constantly with whisk or flat wooden spatula, making sure the roux is constantly moving and not sticking to any part of the pot
  3. Continue cooking until roux becomes a dark reddish brown, about 20 minutes
  4. Add onions, bell pepper, and celery and cook until vegetables have wilted, stirring constantly, about 8 minutes
  5. Add tasso or sausage and garlic and continue stirring until meat begins to brown
  6. Add okra and cook for additional 10 minutes
  7. Slowly add stock to roux, stirring constantly until mixture is well combined; allow gumbo to come to a boil, then reduce heat to simmer
  8. Add chicken, Tony’s and next 9 ingredients and simmer uncovered for about 2 hours
  9. Add green onions and parsley 30 minutes before serving
  10. Serve over steamed rice with file’ available for sprinkling onto individual servings

Serves 10

This gumbo is even better served a day later—allowing the flavors to intensify