Name: Gumbo
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H55M0.000S
Yield: 8 servings
Ingredients: 2 pounds okra, sliced; Olive oil, for drizzling; 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; 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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Highland Fried, Cambridge, MA

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