Low Country Gumbo

Deselect All

2 cups diced yellow onion

1 cup diced celery

2 cups diced green bell pepper

1 cup diced red bell pepper

2 cups andouille, removed from casings and crumbled

2 skin-on, boneless chicken breasts, cut into large dice

2 skin-on, boneless chicken thighs, cut into large dice

3 1/2 tablespoons Creole Spice Mix, recipe follows; may substitute store-bought

1 1/4 cups all-purpose flour, divided

1 cup lard, divided

4 tablespoons minced garlic

3 quarts chicken stock

5 fresh bay leaves

3 tablespoons filé (ground sassafras)

2 tablespoons canola or other high-heat, neutral-tasting oil

1 pound whole okra

kosher salt

Freshly ground black pepper

Hot sauce, to taste

Fresh lemon juice, to taste

Cooked white rice

Creole Spice Mix

1 tablespoon Aleppo pepper, may substitute Maras pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

2 teaspoons freshly ground black pepper

2 teaspoons white pepper

2 teaspoons cayenne pepper

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons kosher salt

2 tablespoons smoked paprika, preferably Bourbon Barrel brand