Top Review by Melvin'sWifey
This was good and really easy to put together. I used 3 stalks celery because we love it. I also used a lb frozen okra b/c fresh was very expensive. For the tomatoes, I used a 14oz. can diced tomatoes, and a 6oz. can tomato sauce. Worked just fine. I also skipped out on the corn, as I'm not used to corn in my gumbo. We served this over white rice and it was really good!
- 1⁄3 cup corn oil
- 1⁄4 cup all-purpose flour
- 1 large onion, peeled and chopped
- 1 -2 clove garlic, peeled and minced
- 1 small green pepper, cored,seeded and diced
- 1 stalk celery, diced
- 1 lb fresh okra, trimmed and very finely sliced
- 1 1⁄2 tablespoons chopped fresh parsley
- 1 bay leaf
- 1⁄2 teaspoon dried thyme
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon white pepper
- 1⁄4 teaspoon cayenne
- Tabasco sauce or other hot pepper sauce (with also need this along with the cayenne pepper)
- 1⁄2 lb ripe flavorsome tomatoes, coarsely chopped (peeled if necessary)
- 1⁄2 cup tomato puree
- 6 cups chicken stock or 6 cups water
- 3 lbs chicken, cooked
- 1 1⁄2 cups fresh corn kernels
Directions See How It's Made
- Heat the oil in a large heavy pan and add the flour.
- Cook over a low heat, stirring, to make a dark brown roux (the color of hazelnut shells).
- Add the onion, garlic, green pepper and celery and cook until lightly browned, stirring occasionally.
- Add the okra, parsley, bay leaf, thyme, salt, peppers, and cayenne and tabasco to taste, then stir in the tomatoes, tomato puree, and half the stock or water.
- Bring to a boil, stirring well.
- Simmer for 1-1/2 hours, stirring occasionally.
- During this time, the okra, which is initially slimy, will turn the mixture very dark and glutinous.
- Meanwhile, remove the chicken meat from the carcass.
- Discard all skin and cut the meat into bite-sized pieces.
- Add the chicken meat and corn to the gumbo with the remaining stock or water and simmer for 30 minutes longer, stirring from time to time.