How To make Chicken and Okra Gumbo

Okra Gumbo South Louisiana Style

My take on a Okra Gumbo South Louisiana Style!

CHICKEN SAUSAGE GUMBO W/ ANDOUILLE SAUSAGE AND OKRA

HOW TO MAKE CHICKEN SAUSAGE GUMBO
I've made Chicken Sausage Gumbo several ways. With and without Okra.
I've made this gumbo with tomatoes and without tomatoes.
I've fried the chicken first but boiling makes more sense and I get to use the awesome stock.
So for as many times I've made this gumbo, this recipe is my favorite.
We hope you will enjoy the video and hopefully you'll try your hand at this recipe. It's delicious.
However, if you are a native of New Orleans, I'm sure you have your own style by now.
Below you will find the ingredients and some notes on making this delicious Gumbo.

This is actually a 3 Part Recipe. Stock, Roux and The Gumbo

INGREDIENTS FOR STOCK
4 chicken legs
4 chicken thighs
6 bay leaves
1 medium onion quartered
6 small toes garlic
9 cups water
INSTRUCTIONS FOR STOCK
Bring chicken to a boil then simmer for 45 minutes
Remove chicken and strain stock. Reserve stock. Remove any fats that float to top.

INGREDIENTS FOR ROUX
3/4 cups all purpose flour
10 Tbsp. butter
INSTRUCTIONS
Melt butter, add flour. Continue to stir continuously until flour turns the color of peanut butter.
Remove from heat and add some copped veggies to stop the roux from over cooking.
Reserve.

INGREDIENTS FOR GUMBO
4 cups frozen okra
2 medium onions chopped
1 small green bell pepper chopped
3 ribs celery chopped
1/4 cup fresh parsley chopped (Italian Flat Leaf or Curley)
6 toes garlic minced
4 cups peeled tomatoes (Alta Cucina) or other brand
1 pound Andouille sausage cut into small slices
Meat from 4 pieces of chicken
3 Tbsp. butter
1 Tbsp. Olive Oil
4 green onions chopped. White part in gumbo. Tops for Garnish
2 Tbsp. Emeril's Essence or Paul Prudhomme's Poultry Magic
1 Tbsp. Louisiana hot sauce or Tabasco
Salt and Pepper to taste

INSTRUCTIONS
Mix onions, bell pepper, celery, parsley garlic and green onion bottoms in a bowl.

In a 7 Quart dutch oven, add olive oil melt 3 Tbsp. butter and add olive oil.
Add okra, 1 cup of veggie mix and a handful of sausage slices. Using a high heat, and stir until slime from okra is almost gone.
Now add 4 cups chicken stock. Bring to a boil.
Add the roux and mix well. Once the roux is totally blended into the stock, add the rest of the stock, sausage, all the rest of the veggie mixture.
Add tomatoes and any sauce from the tomatoes.
Add chicken and stir well.
Add 2 Tbsp. Emeril's Essence and stir in well.
Add 1 Tbsp. of your favorite hot sauce
Add salt and pepper to taste.
Bring heat up to a boil and cover and simmer for 45 minutes. No less.
Stir every 5 minutes.

Chef's Notes:
This is a chunky style gumbo that has lots of flavor.
You can omit the Okra if you don't like Okra.
You can omit the hot sauce.
You can cut back or omit the tomatoes. I've made it both ways and I like the tomatoes better.
Serve with white long grain rice.

Forget the Others, THIS is How you Make Gumbo

You will love this delicious authentic Gumbo recipe jam-packed with chicken, andouille sausage, and okra in a tasty homemade chicken stock. The flavors in this dish are nothing short of incredible.

Gumbo is a Cajun and creole specialty throughout the state of Louisiana. It's a thick, stew-like dish with several ingredients such as the trinity (onions, celery, and bell peppers), okra, and meat. The most common proteins are chicken and sausage, but you can make a seafood-specific combo. According to the recipe evangelists, you should never combine seafood with chicken.

This recipe and ingredients will be completely different depending on who makes it. There are many arguments on whether the recipe should be thickened with a roux or with gumbo file. File is a powder consisting of dried sassafras leaves. It can be a thickening agent or a flavor garnish before serving the gumbo.

I personally believe that you can extract the most flavor by using roux, gumbo, and okra. After all, one of the many definitions for Gumbo is, in fact, okra. Regardless of how you make this, it's a time labor of love, and if you follow the procedures closely, the flavors and end results are fantastic.

PRINT OFF THIS RECIPE AT:

Ingredients for this recipe:

• 4-pound Whole chicken
• 1-gallon water
• 2 large peeled, small diced yellow onions
• 1 ½ pounds andouille sausage cut into ¼ thick slices
• ¾ cup vegetable oil + 3 tablespoons
• 4 ribs small diced celery
• 1 seeded and small diced red bell pepper
• 1 seeded and small diced green bell pepper
• 5 finely minced cloves of garlic
• 1 cup all-purpose flour
• 2 tablespoons Cajun seasonings
• 2 bay leaves
• 1-pound thick-cut sliced fresh or frozen Okra
• gumbo file for garnish
• cooked long-grain rice for garnish
• optional potato salad for garnish
• sea salt and pepper to taste

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Chicken Gumbo with Okra! Homemade Cajun seasoning!

Gumbo is a soup popular in the U.S. state of Louisiana, and is the official state cuisine. Gumbo consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and three kinds of vegetables ― celery, bell peppers, and onions.
Cajun Gumbo is generally based on a dark roux.
Okra could serve as a thickener too.
Gumbo is very flavorful soup and the flavor comes from Cajun seasoning.

CAJUN SEASONING:
2 tsp sweet paprika
1 tsp smoked paprika
2 tsp kosher salt
1 tsp garlic powder
1 tsp black pepper
1 tsp white pepper
1 tsp onion powder
1 tsp dry oregano
½ tsp cayenne pepper
1 tsp granulated shallots

MEATS:

1 Chicken breast(sprit in three)
1 pound pork tenderloin(slices into steaks)
4 links Andouille sausage(slices)

INGREDIENTS FOR GUMBO:

1 large onion(cubed)
4 stalks celery(cubed)
1 large bell pepper(cubed)
3 cups fresh or frozen okra(sliced)
1 Jalapeño pepper(chopped)
5 cloves garlic(minced)
8 cups chicken stock
½ bottle black(porter)beer
2 tbsp Worcestershire sauce
3-4 tbsp Cajun seasoning
1 bunch parsley(chopped)

ROUX:

1 cup cooking Oil
1 cup flour

METHOD:

Season chicken breast and pork tenderloin with Cajun seasoning.
On a roasting pan add 2 table spoons of cooking oil and add all meat(except sausage).
Roast on high for 15-20 minutes until browned. take out and cook.
Reserve juices. You should have half a cup.
Cube meats. and slice sausage.

In a large pot add oil and flour mix until smooth paste, then turn the heat on and start making roux.
Constantly mixing, cook until becomes brown.
Add all vegetables and reserves from meat juice.
Cook until vegetables are tender.
Add beer and WS sauce.
Add chicken broth and simmer for at least 1 hour.
At the end add fresh parsley.
Serve with white rice and spring onion.
Enjoy!

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Nastassja:)

#NastassjaCanCook #gumbo

Chicken and Okra Gumbo Demo

Step-by-step instructions on how to make gumbo.

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Gumbo Recipe make you some Gina young Style
INGREDIENTS
ANDOULIE SAUSAGE
CHICKEN BREAST
LARGE SHRIMP
1 BAG OKRA OF FRESH OKRA
1 TBLS GUMBO FILE
SALT PEPPER GARLIC POWDER ONION POWDER RED PEPPER FLAKES VEGGIE SEASONING
PERFECT PINCH CAJUN SEASONING
TONY CHACHERES CREOLE SEASONING
OLE BAY SEASONING
ONIONS
BELL PEPPER
CELERY
2 TO 3 CAN CHOPPED TOMATOES WITH JUICE I USED 3
3/4 TO 1 CUP FLOUR / EQUAL PARTS VEG OIL
7 CUPS WATER OR BROTH
CHICKEN BULLION POWDER
STEP BY STEP TUTORIAL
GOD BLESS ENJOY ????