Good Ol' Gumbo

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1/2 onion
• 1 large bell pepper
• 1 (14 1/2 ounce) can whole tomatoes
• 1 (10 ounce) bag frozen cut okra
• 3 stalks celery
• 3 tablespoons worcestershire sauce
• 1/2 teaspoon oregano
• 1/2 teaspoon garlic powder
• 1/2 cup cooking oil
• 3 tablespoons butter
• 3 tablespoons oil
• 3 tablespoons flour
• 2 (14 1/2 ounce) cans chicken stock, and 1 1/2 cup of that to set aside for roux mixture
• chicken meat or shrimp or seafood, thoroughly washed
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon tony chachere's seasoning
• 4 -6 drops louisiana hot sauce

Recipe

• 1 you'll need a large cooking pot and 1 frying pan (iron skillets always work best for this).
• 2 cut up chicken into cubes and start boiling it in the large cooking pot. let chicken cook until step # 13. may need to keep adding water as it boils down.
• 3 dice onions, bell pepper, and celery then set aside (a.k.a. the ‘trinity’).
• 4 heat the ½ cup cooking oil in pan then add okra and cook for 15-18 minutes (browned a little bit) then set the okra aside.
• 5 put the 3 tablespoons of butter in the 2nd large cooking pot, heat it up and start sautéing the onions, bell pepper, and celery (trinity) for 10 minutes. you’ll want to burn it a bit to help add flavor to the gumbo.
• 6 add the large can of tomatoes along with it’s juices and smash up the tomatoes as you stir.
• 7 add the 2 cups of chicken stock, 3 tablespoons worcestershire sauce, ½ tspn. oregano, ½ tspn. garlic powder, and okra, excluding the okra oil.
• 8 cover and cook for 30 minutes.
• 9 *while that’s cooking make your roux:.
• 10 in frying pan heat 3 tablespoons oil up on med high.
• 11 add 3 tablespoons of flour, and brown till you get a dark chocolate color , stirring constantly (this is the stinky part of making gumbo, but necessary).
• 12 once brown, add the 1 ½ cup of chicken stock to make a gravy. stir out all the lumps with whisk and set aside.
• 13 after the 30 minutes cooking time is up, add the roux and meat(s) to the pot.
• 14 add salt and pepper (and tony chachere’s seasoning & louisiana hot sauce).
• 15 cover again and cook for additional 30 minutes.
• 16 serve over rice or eat as a soup.