Ingredients
- 3-4 tablespoons vegetable or canola oil
- 5 large chicken thighs (skin and bone removed, cut into large chunks)
- 1 1/2 pounds andouille sausage, cut into 1/4 inch rounds
- 1 stick unsalted butter, at room temperature
- 3/4 cup flour
- 2 1/2 cups yellow onion (Vidalia or sweet), diced
- 1 cup green pepper, diced
- 1 1/2 cups celery, diced
- 7 cloves garlic, finely diced
- 2 1/2 quarts chicken stock or broth (I prefer stock)
- 1/4 cup Worcestershire Sauce
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
- 2 dashes hot sauce
- 2 tablespoons chopped thyme
- 1 1/2 tablespoons basil leaves, freshly chopped
- 2 bay leaves
- salt and freshly ground pepper
- 2 cups frozen okra
- 2 pounds med/large shrimp, peeled and deveined
- 1/2 cup fresh Italian parsley, chopped
Preparation
Step 1
n a large Dutch oven pan heat the oil over med-high heat. Add the chicken pieces and sausage and sauté until brown.
After browning meat remove from pan and set aside on paper towel. Towel out Dutch oven clean. Still with heat on med -high, add butter, melt and then whisk in flour a little at a time until roux is thick with smooth consistency. Cook roux until a light-medium brown, stirring constantly. Be patient and don’t burn. If you burn roux, you must start over again.
After roux is cooked and while warm, add the onions, peppers and celery. Cook for about 6 minutes, then add garlic and cook for about 2 minutes more. Start to slowly add the chicken stock, whisking mixture constantly so that lumps do not form.
Once all the stock is in the pan then add sausage and chicken to pan. Stir, add Worcestershire Sauce, cayenne, paprika, oregano, hot sauce, thyme, basil, bay leaves salt and pepper. Bring gumbo to a boil, uncovered, and then simmer for an hour. You may have to simmer longer if the flavor of the roux is still present since you don’t want a flour taste. The roux should be reduced. Add okra and simmer for another hour.
After gumbo has cooked add shrimp and parsley 10 minutes before serving and stir. Remove two bay leaves before serving. Serve in big bowls over steamed rice.
Serves 8 – 10.