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    You are in: Home / Soul / Mean Chef Chicken, Andouille, Ham and Okra Gumbo Recipe
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    Mean Chef Chicken, Andouille, Ham and Okra Gumbo

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    Julie in TX's Note:

    The perfect Gumbo. I adopted this recipe in September, 2006. It is the best gumbo recipe I have ever tried.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large pot or Dutch oven, heat the oil over medium heat and stir in the flour, sprinkling a little at a time and whisking inches Whisk slowly and constantly for 20 to 25 minutes to make a dark brown roux, the color of chocolate.
    2. 2
      If you get black specks in your roux it is burned and you will have to start over.
    3. 3
      Add the onions, celery, okra and bell peppers and continue to stir for 4 to 5 minutes, or until wilted.
    4. 4
      The mixture will be pasty and fairly dry.
    5. 5
      Add the sausage, ham, salt, cayenne, pepper, and bay leaves and stir well.
    6. 6
      Cook, stirring, for 3 to 4 minutes.
    7. 7
      Add the stock or broth and stir well to combine with the roux mixture.
    8. 8
      Bring to a boil, then reduce heat to medium-low.
    9. 9
      Cook, uncovered, stirring occasionally, for 1 hour.
    10. 10
      Add the chicken and cook just until the chicken is heated through, about 5 minutes.
    11. 11
      Remove from the heat and stir in the parsley, Pickapeppa Sauce and green onions.
    12. 12
      Ladle into deep soup bowls over rice.
    13. 13
      Serve with hot sauce, if desired.

    Ratings & Reviews:

    • on December 31, 2013

      45

      Soooooo good! I used fresh green beans in lieu of the okra (my DH won't eat okra). I used olive oil to make the roux and I wouldn't change anything!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 01, 2010

      55

    • on October 01, 2009

      55

      Very enthusiastically received. Time consuming, but low stress. I halved the recipe. I must have whisked too fast or heated too slowly, because even after half an hour, my roux was more butternut golden than chocolate brown. I omitted hot sauces because good andouille has enough kick for us, and I stirred the rice into the gumbo.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)

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    Nutritional Facts for Mean Chef Chicken, Andouille, Ham and Okra Gumbo

    Serving Size: 1 (731 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 920.6
     
    Calories from Fat 447
    48%
    Total Fat 49.6 g
    76%
    Saturated Fat 8.6 g
    43%
    Cholesterol 53.4 mg
    17%
    Sodium 2291.7 mg
    95%
    Total Carbohydrate 85.1 g
    28%
    Dietary Fiber 7.2 g
    28%
    Sugars 13.8 g
    55%
    Protein 34.5 g
    69%

    The following items or measurements are not included:

    hot smoked sausage

    chicken meat

    Pickapeppa Sauce

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