Chicken-and-Okra Gumbo

By cnash

Ingredients

• 1 cup(s) all-purpose flour
• Vegetable oil
• 1 large white onion, cut into 1/2-inch dice
• 3 stalk(s) (large) celery, cut into 1/4-inch dice
• 2 green bell peppers, cut into 1/2-inch dice
• 3 clove(s) garlic, finely chopped
• 6 cup(s) chicken stock or low-sodium broth
• 6 ounce(s) andouille links, thinly sliced
• 2 bay leaves
• 2 tablespoon(s) prepared jerk paste or 1 tablespoon ground jerk seasoning
• 1 tablespoon(s) dried thyme
• 1 tablespoon(s) smoked hot paprika
• 3/4 pound(s) fresh or thawed frozen okra, sliced 1/4-inch thick
• 1 (3 1/2-pound) rotisserie chicken, meat shredded, skin and bones discarded
• Salt and freshly ground pepper
• Tabasco
• Steamed rice, for serving
• 2 scallions, thinly sliced

Preparation

Step 1

In a large enameled cast-iron casserole, whisk the flour with 1/2 cup of oil until smooth. Cook the roux over moderately low heat, whisking often, until deep brown, about 1 hour and 15 minutes. Add the onion, celery, bell peppers, and garlic and cook over moderately low heat, stirring, until the onion is translucent, about 20 minutes.

Gradually add the stock to the casserole, whisking until smooth. Add the andouille, bay leaves, jerk paste, thyme, and paprika and bring to a simmer. Cook over low heat for 45 minutes, stirring occasionally.

Add the okra to the casserole and simmer until tender, 15 minutes. Stir in the chicken meat and season the gumbo with salt, pepper, and Tabasco. Discard the bay leaves, ladle the gumbo over rice, garnish with the scallions, and serve with Tabasco.