Good Ol' Gumbo
- Reviews 3
Ready In: 1 hr 20 mins
Serves: 6-8
Ingredients
- 1⁄2 onion
- 1 large bell pepper
- 1 (14 1/2ounce) can whole tomatoes
- 1 (10 ounce) bag frozen cut okra
- 3 stalks celery
- 3 tablespoons Worcestershire sauce
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon garlic powder
- 1⁄2 cup cooking oil
- 3 tablespoons butter
- 3 tablespoons oil
- 3 tablespoons flour
- 2 (14 1/2ounce) cans chicken stock, and 1 1/2 cup of that to set aside for roux mixture
- chicken meat or shrimp or seafood, thoroughly washed
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
for extra flavor
- 1⁄2 teaspoon Tony Chachere's Seasoning
- 4 -6 drops louisiana hot sauce
Directions
- You'll need a large cooking pot and 1 frying pan (iron skillets always work best for this).
- Cut up chicken into cubes and start boiling it in the large cooking pot. Let chicken cook until step # 13. May need to keep adding water as it boils down.
- Dice onions, bell pepper, and celery then set aside (a.k.a. the ‘trinity’).
- Heat the ½ cup cooking oil in pan then add okra and cook for 15-18 minutes (browned a little bit) then set the okra aside.
- Put the 3 tablespoons of butter in the 2nd large cooking pot, heat it up and start sautéing the onions, bell pepper, and celery (trinity) for 10 minutes. You’ll want to burn it a bit to help add flavor to the gumbo.
- Add the large can of tomatoes along with it’s juices and smash up the tomatoes as you stir.
- Add the 2 cups of chicken stock, 3 tablespoons Worcestershire sauce, ½ tspn. oregano, ½ tspn. Garlic powder, and okra, excluding the okra oil.
- Cover and cook for 30 minutes.
- *While that’s cooking make your roux:
- In frying pan heat 3 tablespoons oil up on med high.
- Add 3 tablespoons of flour, and brown till you get a dark chocolate color , stirring constantly (this is the stinky part of making gumbo, but necessary).
- Once brown, add the 1 ½ cup of chicken stock to make a gravy. Stir out all the lumps with whisk and set aside.
- After the 30 minutes cooking time is up, add the roux and meat(s) to the pot.
- Add salt and pepper (and Tony Chachere’s Seasoning & Louisiana Hot Sauce).
- Cover again and cook for additional 30 minutes.
- Serve over rice or eat as a soup.
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