Gumbo can be made with or without okra, although in our recipe we can’t imagine not using it. . The preferred method in the historical New Orleans variation is with a French dark roux – as a lighter or “blonde” roux is considered less cajun and more traditionally French.
The flavor of the dish has its origins in many cultures. Creole gumbo generally contains shellfish, and a dark roux, filé, or both. Tomatoes are traditionally found in Creole gumbo and frequently appear in New Orleans cuisine but most traditionalists gumbo cooks believe that tomatoes should not be used as with okra. The darkness of the dish should come from a properly executed roux instead of tomatoes, and we believe steering clear of using tomatoes keeps the integrity of gumbo as a truly cajun dish.
Ingredients
1⁄2 cup vegetable oil
3 1⁄2 – 4 lbs chicken thighs (boneless, skinless)
kosher salt and freshly ground black pepper, to taste
1 cup all-purpose flour
3 garlic cloves, finely chopped
2 celery ribs, coarsely chopped
1 large yellow onion, coarsely chopped
1 green bell pepper, stemmed, seeded and coarsely chopped
8 bay leaves
1 lb andouille sausage, sliced
1 lb shrimp, cleaned, tails removed
4 cups chicken broth (recommend low sodium, or chicken stock)
1 cup okra, sliced
1⁄2 cup green onion, chopped
1⁄4 cup parsley, chopped (flat leaf)
Instructions
Heat a 6-quart pot over medium-high heat. Add the oil. Season the chicken with salt and pepper and fry until golden brown on both sides and cooked through, 20 to 25 minutes. Remove and set aside, leaving the oil in the pot.
To make the roux, reduce the heat to medium and stir the flour into the hot oil, making a thick paste. Cook, stirring, until the roux is the color of dark peanut butter, about 20 minutes. Watch closely and stir constantly because roux are easily burned. Let it cool.
Stir in the garlic, celery, okra, onion, bell pepper and bay leaves and let them sweat until the vegetables are soft. Add the andouille, chicken stock and salt and pepper to taste and bring to a boil. Reduce the heat to low and simmer for 1-1/2 hours, stirring occasionally to keep the roux from sticking to the bottom of the pot and burning.
While the gumbo simmers, pull the meat from the chicken. Stir it into the gumbo the last 30 minutes or so of cooking, along with the shrimp.
Remove the gumbo from the heat, discard the bay leaves (if used) and stir in the green onions and parsley. Serve over rice.
