Recipe by Annacia
Down South comfort food at it's best! Posted for ZWT 9
Top Review by breezermom
Loved it! I make one very similar, but add corn as well. The only suggestion I have is for half of the creole seasoning to be a salt-free version, or you'll end up with a very salty gumbo. The smell while this is cooking will drive you crazy.....it smells wonderful! I threw in a bit more okra because I had some I had just picked that needed to be used up, and used basmati (popcorn) rice since that is what I've always been served in New Orleans. I'll definitely make this recipe again. Their is a rich depth of flavor that I think anyone would enjoy! Made for Rookie tag game.
- 1⁄2 cup vegetable oil
- 3⁄4 cup all-purpose flour
- 4 tablespoons creole seasoning
- 1 cup onion, diced
- 1⁄2 cup red bell pepper, diced
- 1⁄2 cup celery, diced
- 1 1⁄2 cups andouille sausages, diced
- 3 tablespoons garlic, chopped
- 1 cup okra, trimmed and sliced
- 6 cups cold chicken stock
- 2 bay leaves
- 4 chicken thighs (large size, deboned, cut into 1 inch cubes and seasoned liberally with Creole Seasoning)
- 2 tablespoons Worcestershire sauce
- hot sauce, to taste
- kosher salt, if necessary
- 2 tablespoons Italian parsley, chopped
- 1⁄4 cup green onion, thinly Sliced
- creole boiled rice, for serving
Directions See How It's Made
- Mix your onion, celery, and bell pepper together: The Holy Trinity.
- Heat the oil in a cast iron dutch oven over medium heat, whisk in the flour to make a milk chocolate colored Roux.
- Add the Andouille, 1 Tbsp of Seasoning, and 3/4 of the Holy Trinity, cook, stirring often, for about ten minutes or until the vegetables soften, add the cold stock, remaining seasoning, okra, remaining trinity, and Garlic.
- Bring to a boil then bring this down to a simmer, add the thigh meat and let it go for at least 2 hours, stirring occasionally. About 10-15 minutes before you're ready to serve add the Worcestershire, hot sauce, and 1/2 of the Green Onions.
- Serve with Creole Boiled Rice, crusty French bread.
- Garnish with green onions, and the parsley.