Recipe courtesy of Highland Fried
Gumbo
- Level: Easy
- Total: 1 hr 55 min
- Active: 45 min
- Yield: 8 servings
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- Level: Easy
- Total: 1 hr 55 min
- Active: 45 min
- Yield: 8 servings
Ingredients
Roasted Okra:
2 pounds okra, sliced
Olive oil, for drizzling
Blackening Spice:
2 cups paprika
1 1/2 cups salt
2/3 cup ground black pepper
1/2 cup cayenne pepper
1/2 cup garlic powder
1/2 cup onion powder
1/4 cup dried whole oregano
1/4 cup dried whole thyme
Gumbo:
1 pound andouille sausage, sliced thin
1 tablespoon minced garlic
4 stalks celery, medium dice
1 Spanish onion, medium dice
1 green bell pepper, medium dice
1 red bell pepper, medium dice
1 cup olive oil
1 cup all-purpose flour
1/2 cup canola oil
6 cups chicken or pork stock
2 cups shredded smoked chicken
2 cups shredded smoked pork
2 cups crushed canned tomatoes
1 teaspoon gumbo file
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh thyme
1 bay leaf
Salt and pepper
Rice or cornbread, for serving
Directions
- For the roasted okra: Preheat the oven to 350 degrees F.
- Toss the okra with some olive oil, then spread in a baking sheet. Bake until cooked through, about 15 minutes.
- For the blackening spice: Stir together the paprika, salt, pepper, cayenne, garlic powder, onion powder, oregano and thyme in a jar.
- For the gumbo: Saute sausage, garlic, celery, onion and peppers in 1/2 cup olive oil in a saucepot until veggies are soft.
- Mix flour with canola oil and remaining 1/2 cup olive oil in a saute pan over medium heat and cook until dark brown, then add to veggie pot. Add 1/4 cup blackening spice (save the remainder for another use). Add stock, chicken, pork, tomatoes, file, oregano, thyme and bay leaf, then add salt and pepper to taste. Bring to a boil and let simmer for 45 minutes.
- Mix the okra in with the rest of the gumbo. Serve with rice or cornbread.
