Ingredients Jump to Instructions ↓

  1. 3 lbs 1362g / 48oz Chicken - cut into 6 to 8 pieces

  2. 1/2 cup 118ml Oil

  3. 1 cup 62g / 2 1/5oz Flour

  4. 3 Dried chili peppers - or 2 fresh chili peppers

  5. 1 E onion - finely chopped (large)

  6. 1 E green pepper - roughly chopped (large)

  7. 3 Celery sticks - finely chopped

  8. 2 Garlic cloves - crushed

  9. 8 oz 227g Andouille sausage - or garlic sausage - diced

  10. 4 cups 948ml Chicken stock

  11. 1 Bay leaf

  12. 1 Tabasco

  13. Salt & pepper - to taste

  14. 4 oz 113g Okra - fresh

  15. Rice - cooked

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large saute pan or frying pan and brown the chicken on both sides, 3-4 pieces at a time. Transfer the chicken to a plate and set it aside. Lower the heat under the pan and add the flour.

  2. Cook over a very low heat for about 30 minutes, stirring constantly until the flour turns a rich, dark brown. (This is called "making a roux).

  3. Take the pan off the heat occasionally, so that the flour does not burn. (if the roux burns, or sticks to the bottom of the pan, throw it out, wash the pan thoroughly, and start all over again).

  4. Add the chili peppers, onion, green pepper, celery, garlic and sausage to the roux and cook for about 5 minutes over very low heat, stirring continuously. Pour on the stock and stir well. Add the bay leaf and a dash of Tabasco, if desired, and return the chicken to the pan.

  5. Cover and cook for about 30 minutes or until the chicken is tender. Top and tail the okra and cut each part into 2-3 pieces.

  6. If okra is small, leave whole. Add to the chicken and cook for a further 10-15 minutes. Remove the bay leaf and serve the Gumbo over the rice.

  7. From Flavor of the South - Mallard Press ISBN 0-792-45061-2


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