Fall is here and it is gumbo season! This recipe will serve 8-10 but I make the same amount whether I’m serving myself or the whole family. It’s amazing the next day and it freezes great.
1/2 cup vegetable oil
1 large onion, chopped
3 garlic cloves, minced
20oz diced tomatoes
1.5 lbs okra, fresh or frozen
8 cups hot water
3.5 tbsp salt
1 tsp crushed red pepper
.25 tsp dried thyme
2 bay leaves
10 allspice berries
2 lbs boneless skinless chicken thighs, cut into pieces
1.5 lbs andouille sausage, sliced and cooked separate to reduce oil
1.5 lbs peeled/deveined shrimp
I aim for 5 lbs of meat in this gumbo but you can change the proportions all you want. I’ve added crawfish and crab in place of shrimp. I’ve done it with just chicken and sausage. Add what you want. It’s hard to go wrong.
1/2 cup green onions
Time for the roux. I like to go for a caramel colored roux with gumbo. Some people go darker but I just think that fits more with ettouffee or other dishes. Heat your oil in a heavy pot. Add your flour and stir over low heat until you get the color you want. Be careful not to burn it or you will have to start over. Getting the roux your looking for will take 30 to 90 minutes depending on how dark you want it. Just keep stirring!
Once you get your roux where you want it, add the onions and garlic. Cook until the onions are transparent. Add the diced tomatoes and cook on low heat until oil rises to the top stirring frequently.
While that is happening, fry your okra over high heat. Keep stirring until the okra is no longer stringy. Add the okra to the pot and continue to simmer for 15 minutes and you stir.
Add the water, salt and red pepper and simmer with a loose lid for 45 minutes. Add your chicken, sausage and remaining seasonings and simmer for 25 minutes until the chicken is about done. Add your shrimp and let simmer for 10 more minutes.
Taste and add seasoning until you get what you’re looking for. Serve over rice or potato salad (Try It) and top with some green onions. I also hit my bowl hard with some hot sauce.