Debb and Erika, our chef and daughter, were born in New Orleans. There are many ways to prepare Gumbo; it really depends on your mood, what is available in the market (or at the docks) and any other reason you can conjure. What we have learned is there really is no such thing as a bad bowl of gumbo; it just seems to make you happy every time! This recipe is Erika's favorite.
Category : New Orleans Favorites
1 stick unsalted butter
1/2 cup all-purpose flour
2 red bell peppers, diced
2 green bell peppers, diced
2 medium yellow onions, diced
2 stalks celery, diced
3 quarts chicken stock, heated
2 tablespoons creole seasonings
1 teaspoon thyme
1 tablespoon chopped garlic
2 bay leaves
1 pound andouille sausage, sliced 1/2-inch thick
4 boneless skinless chicken thighs cut into chunks
1 bag frozen cut okra
Salt and pepper
First you make a roux. Melt the butter in a 12-quart stockpot. Whisk in the flour and cook until foaming. Cook, stirring often, until brown.
Add the peppers, onion, and celery. And sausage and chicken. Cook about 5 minutes. Whisk in the chicken stock (make sure it’s hot), and bring the mixture to a boil. Reduce the heat to simmer. Stir in Creole Seasoning, black pepper, crushed red pepper, chili powder, thyme, chopped garlic, bay leaves, and okra. Cook, skimming fat as necessary, an additional 45 minutes.
Taste, and adjust for seasoning. Top with Filé