This recipe is very straight forward, but takes some time; it’s definitely a Sunday Dinner. It begins with a dark roux, the color of toffee, if you will 🙂 The roux requires a lot of attention. You’ll need to stir it off and on for a half hour. Be ready to ignore your family.
GUMBO
Ingredients
- 1/2 cup butter (one stick)
- 1/2 cup vegetable oil
- 1 cup all-purpose flour
- 2-4 cloves garlic, minced (to taste)
- 2 cups okra, tops removed, chopped
- 1/2 large onions, chopped (1 1/2 cups)
- 2 stalks celery, chopped (1 cup)
- 1/2 large green bell pepper, chopped (1 cup)
- 1-1 1/2 lb smoked sausage, cut in bite size pieces (andouille or kielbasa)
- 1/2 tsp salt
- 1/4 tsp cayenne (optional!)
- 1 TBSP filé powder (optional!)
- 2 tsp cajun seasoning (divided)
- 2-3 bay leaves
- 4 cups chicken stock (one 32 oz box, or if not using beer, 6 cups total stock)
- 1 1/2 can or bottle amber beer (optional, if not, use 6 cups stock)
- 3 splashes Worcestershire sauce
- 1-1 1/2 lb boneless chicken thighs, cut in bite size pieces
- chopped, fresh baby spinach (optional, see notes)
- hot sauce (to taste, optional)
- 1/2 cup chopped green onions (for garnish)
- hot cooked rice (for serving)
Instructions
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Melt the butter and oil in a large Dutch oven or big pot over medium heat. Gradually stir in the flour, stirring constantly. Break up all the flour lumps.
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Continuing stirring, off and on, constantly for 25-30 min until you reach a dark roux (dark caramel in color). When your husband asks you to help him on the deck, say “nope, sorry. gotta keep stirring.”
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Add garlic, okra, onions, celery, and green pepper to the roux. Mixture will be dark. Cook 4-5 min.
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Add the sausage, salt, cayenne (if using), filé powder (if using), 1 tsp Cajun seasoning and bay leaves. Continue cooking and stirring for 3-4 min.
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Add the chicken broth, beer (if using), and Worcestershire sauce. Stir to combine. Bring to a boil, then reduce heat to medium-low. Simmer, uncovered, 30 min to 1 hour. Stir occasionally.
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Season the raw chicken with 1 tsp Cajun seasoning and add to the pot. Simmer, uncovered, up to 2 hours.
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Remove from the heat. Stir in spinach to wilt (if using). Serve with rice. Garnish with hot sauce and green onions
Recipe Notes
If making for kiddos, feel free to omit cayenne pepper and hot sauce and consider stirring in fresh, chopped spinach. Here’s why.
Prep okra by removing the crown and stem portion at the top.
6 cups liquid, total. Whatever combo of stock, beer or water work for you.
Boneless, skinless chicken thighs are readily available at any grocer and are cheaper than breasts. They give great flavor and don’t dry out! Praise hands.
Filé powder is tricky to find and is therefore totally optional. It’s just ground sassafras leaves. Just a fun authentic touch.
