- YIELDS | 8-10 SERVINGS
- PREP TIME | 15 MINS
- COOK TIME | 40 MINS
This is a southern, classic Creole dish. It is piquant, satisfying, and full of sausage, shrimp, chicken, and vegetables. The dark roux binds it all together with a deep, rich flavor, and the okra adds an earthy, starchy texture. Be sure to use a big enough pot because this recipes make a large batch that won’t last long! Serve with hot, cooked rice and warm, fluffy cornbread.
- 1/2 pound bacon, chopped
- About 1/2 cup vegetable oil
- 3/4 cup all purpose flour
- 2 celery ribs, chopped
- 1 medium green bell pepper, chopped
- 1 medium yellow onion, chopped
- 1 large jalapeno, minced
- 5 garlic cloves, minced
- 8 cups fish or chicken stock, or a combination of both
- 14-ounce can chopped tomatoes with juices
- 1 pound frozen cut okra, do not thaw
- 1 teaspoon chopped thyme
- 1 bay leaf
- 1 heaping teaspoon cayenne
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1/2 cup flat-leaf parsley, chopped
- 6-7 scallions, chopped
- 1 pound andouille sausage, cut into 1/2-inch slices (if too large, cut slices in half)
- 1 pound chicken thighs, cut into bite-size pieces
- 1 pound raw shrimp, rinsed, deveined and tails removed
- Big bowl of hot, cooked long grain rice
- Cook bacon in a very large, heavy pot (preferably cast-iron), over medium heat, until browned but not crisp. Transfer bacon to a bowl with a slotted spoon and set aside.
- Turn the heat down to medium-low, add the oil and the flour and stir with a wooden spoon. Cook the roux, stirring constantly, until well browned to a shade of dark peanut butter, 15-20 minutes. Do not leave the pot because it will burn.
- Add the tomatoes, celery, bell pepper, onion, jalapeño, and garlic and cook for a 2-3 minutes.
- Add stock, okra, sausage, chicken, thyme, bay leaf, cayenne, salt, and pepper. Simmer, uncovered, stirring occasionally, until vegetables are very tender, about 30 minutes.
- While the gumbo simmers, make the rice.
- To the gumbo, add the parsley, scallions, and shrimp, and cook, stirring, until shrimp is just cooked through, about 3-5 minutes.
- Stir in bacon and simmer until heated through. Season with salt and pepper to taste. Discard bay leaf.
- Serve with the hot, cooked rice.
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