Mean Chef Chicken, Andouille, Ham and Okra Gumbo

Submitted by Julie in TX

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

 

• Ready In: 1hr 30mins
• Ingredients: 19
• Serves: 6

ingredients

• 236.59 ml vegetable oil
• 295.73 ml all-purpose flour
• 591.47 ml chopped yellow onions
• 354.88 ml chopped celery
• 354.88 ml chopped green bell peppers
• 453.59 g okra, either fresh or frozen and cut into pieces
• 680.38 g hot smoked sausage, such as andouille or kielbasa, cut crosswise into 1/2 inch slices
• 340.19 g smoked ham, cut into small cubes or 340.19 g ham, nugget cut into small cubes
• 7.39 ml salt
• 2.46 ml cayenne
• 3.69 ml fresh ground black pepper
• 3 bay leaves
• 2838.0 ml chicken stock or 2838.0 ml chicken broth
• 709.77 ml cooked chicken meat
• 14.79 ml Pickapeppa Sauce
• 236.59 ml chopped parsley
• 2 bunch chopped green onions
• hot sauce, to taste (optional)
• 946.36 ml cooked long-grain rice, accompaniment

directions

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

Reviews

[Shannon Y.]

This recipe was very very good. My family loved it! Your instructions were clear and easy to follow. The roux turned out beautiful and the seasonings went well together. Thank you for sharing this simple yet delicious recipe! It is a keeper :)

 

[Bizzy-Bee]

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!

 

[HopeJohnJP]

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.

 

[Joseph Brown]

This tasted wonderful. My Wife Loved it. I didn't like the roux, the browned flour and oil smell was too much for me. Once the soup was finished everything was wonderful.

 

[Kevlarturtle]

This came out great. I pretty much made as directed, but was using assorted leftover portions of the meats, so my quantities weren't exact. I also threw in meat from a couple of smoked turkey legs. It was terrific all the same! My husband started begging me to make it again the moment the last drop was gone.