Okra Gumbo Recipe

🧂 Ingredients

• 1 teaspoon olive oil
• 1 pound chicken thighs

  chopped - chicken breast is good too
• Salt and pepper to taste
• 12 ounces tasso ham

  chopped (or use andouille sausage, sliced into ¼ inch slices)
• ½ cup peanut oil or vegetable oil
• ½ cup flour
• 1 medium bell pepper

  chopped
• 1 medium onion

  chopped
• 1 medium celery stalk

  chopped
• 3 cloves garlic

  chopped
• 2 tablespoons Cajun seasoning

  or more to taste
• 6 cups chicken stock
• 3 bay leaves
• ¾ pound fresh okra

  sliced
• 4 tablespoons chopped parsley

  + more for serving
• For Serving: Cooked white rice, if desired

Instructions

• 1 Heat a pan to medium heat. Add 1 teaspoon olive oil and heat.
• 2 Season chicken with salt and pepper and add to the pan along with the tasso ham
  (or sliced andouille). Cook a couple minutes per side until browned. Set aside
  until ready to use.
• 3 Add ½ cup peanut oil to a large pot and heat to medium heat. Add flour and stir.
  Cook for 20-30 minutes, constantly stirring, until the roux browns to the color
  of chocolate. I prefer a dark chocolate roux.
• 4 Add peppers, onion, celery and garlic. Stir and cook about 5 minutes, covered.
• 5 Add chicken and tasso ham (or andouille). Stir and cook for 1 minute.
• 6 Add Cajun seasoning and chicken stock. Scrape up the brown bits from the bottom.
• 7 Add bay leaves and cook at medium-low heat for 1 hour to thicken. You can simmer
  longer if you’d like.
• 8 Stir in okra and parsley and cook 15 minutes. The okra will help to thicken up
  the gumbo.
• 9 Serve into a bowl, over white rice if desired, and garnish with extra parsley
  and red pepper flakes.

Nutrition Info