Submitted by : Southern Cooking Light
Serve : 4-6
1/2 cup flour
1/2 cup oil, peanut or vegetable
1 large onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
1 tsp. garlic powder
1 lb. Andouille sausage
6 cups chicken stock, vegetable stock, shrimp stock or water, enough to cover other ingredients
1 chicken thigh per person
1/4 cup chopped parsley
chopped scallions, green only
1-1/2 cups okra, cut ½-inch thick
- Season the chicken with salt and pepper and brown in a heavy-bottomed pot with 2 tablespoons of oil. Remove chicken and hold. Once cooled, remove meat from thighs. Discard bones and skin.
- Add the cut sausage to the same pan and cook until lightly browned. Remove and hold. To make your roux, add the remaining oil to the same pot. Stir in the flour and cook until a deep brown color, stirring constantly over low heat. The darker the roux, the better the gumbo
- Add the garlic powder, chopped onion, celery and bell pepper to the roux and continue cooking until roux is a medium-dark brown and vegetables wilted. Season with salt and black pepper. Vigorously stirring, add 6 cups chicken or vegetable stock.
- Bring to a boil. Reduce heat to a simmer; if too thick, add more stock. Add the sausage, sliced okra and chicken and allow to simmer 15 minutes. Adjust seasoning with salt, red pepper, black pepper, Tabasco. When ready to serve, add the parsley. Ladle into a bowl and sprinkle with chopped green onions. To make a more substantial meal, serve over cooked rice.