Ingredients
1cupvegetable or canola oil
1 ⅓cupsall-purpose flour
3largebell pepperscored and diced
2largecelery stalksdiced
1smallwhite onionpeeled and diced
2cupsfresh or frozen chopped okra
1lbandouille sausagesliced
5clovesgarlicminced
14ozfire-roasted tomatoes
1tbspcreole seasoning
2tspdried thyme
cayenneto taste
saltto taste
black pepperfreshly-cracked , to taste
6cupschicken stock
2cupsshredded cooked chicken
3bay leaves
1cupvegetable or canola oil
1 ⅓cupsall-purpose flour
3largebell pepperscored and diced
2largecelery stalksdiced
1smallwhite onionpeeled and diced
2cupsfresh or frozen chopped okra
1lbandouille sausagesliced
5clovesgarlicminced
14ozfire-roasted tomatoes
1tbspcreole seasoning
2tspdried thyme
cayenneto taste
saltto taste
black pepperfreshly-cracked , to taste
6cupschicken stock
2cupsshredded cooked chicken
3bay leaves
Preparation
Heat oil in a large thick-bottomed pot over medium-high heat. Whisk in flour until combined.
Continue to cook, stirring constantly, until the roux mixture reaches a dark brown color (similar to milk chocolate), about 18 to 20 minutes.
Be very careful not to let the roux burn!
Once the roux reaches the dark brown color, stir in the bell peppers, celery, onion, celery, and okra until combined.
Continue to cook, stirring every 10 to 15 seconds, until the vegetables have softened a bit, about 8 to 10 minutes.
Stir in the andouille, tomatoes, Creole seasoning, thyme, cayenne, salt, and pepper until combined. Cook for 3 to 4 minutes, stirring occasionally.
Gradually stir in the stock, chicken and bay leaves, and continue cooking until the soup reaches a simmer.
Reduce heat to medium-low, and let the gumbo simmer for at least 5 to 10 minutes until the vegetables are completely tender. Taste, and season with extra salt, pepper and/or cayenne if needed.
Serve warm with rice or quinoa, sprinkled with fresh parsley and/or hot sauce if desired.
Heat oil in a large thick-bottomed pot over medium-high heat. Whisk in flour until combined.
Continue to cook, stirring constantly, until the roux mixture reaches a dark brown color (similar to milk chocolate), about 18 to 20 minutes.
Be very careful not to let the roux burn!
Once the roux reaches the dark brown color, stir in the bell peppers, celery, onion, celery, and okra until combined.
Continue to cook, stirring every 10 to 15 seconds, until the vegetables have softened a bit, about 8 to 10 minutes.
Stir in the andouille, tomatoes, Creole seasoning, thyme, cayenne, salt, and pepper until combined. Cook for 3 to 4 minutes, stirring occasionally.
Gradually stir in the stock, chicken and bay leaves, and continue cooking until the soup reaches a simmer.
Reduce heat to medium-low, and let the gumbo simmer for at least 5 to 10 minutes until the vegetables are completely tender. Taste, and season with extra salt, pepper and/or cayenne if needed.
Serve warm with rice or quinoa, sprinkled with fresh parsley and/or hot sauce if desired.
