What's the key to great gumbo? Find out with this Louisiana inspired recipe! Create a rich roux sauce combined with roasted chicken, andouille sausage, fresh vegetables & creole spices. Much like the cultures you would find in New Orleans, this Carolina Cooker gumbo offers a robust and diverse blend to make it equally hard to forget!
Cookware We Recommend: Cast Iron Dutch Ovens
Prep Time: 10 minutes
Cook Time: 2-3 hours
Serves: 4-6
Ingredients:
- 1 cup Flour
- 1 cup Grapeseed Oil
- 1 large Onion
- 1 Bell Pepper
- 2 Celery Stalks
- 1 lb Andouille Sausage
- 6 Cloves Garlic (chopped)
- 2 tbsp. Carolina Cooker Cajun Seasoning
- 8 cups Chicken Broth
- 4 Bay Leaves
- 1 cup sautéed Okra
- 2 cup roasted Chicken Thighs
- 2 tbsp. Carolina Cooker Hot Sauce
- Salt and Pepper to taste
- Green Onions (used as a garnish)
- White Rice (served on the side)
Directions:
- Heat 9 qt. Dutch oven over medium high heat, add oil and once it's heated add in flour. You will need to create a roux as the base to the gumbo.
- Continuously stir roux until it reaches a dark brown color. This may take some time so be sure to stir quickly until the mixture becomes more of a thickened paste consistency.
- Once roux is set, immediately add in onion, bell pepper and celery. This allows the vegetables to soak up the roux like a gravy to bind everything together.
- Sauté for about five minutes. Add in chopped garlic to mixture stirring well to combine.
- In a separate skillet, cook okra with a little bit of oil to crisp up. You’ll want the okra to be more firm and blackened on the edges before adding to the gumbo later.
- Once onions are translucent, pour in chicken broth, bay leaves, hot sauce and Cajun seasoning.
- Lastly combine chicken thighs and sausage. Evenly mix into sautéed vegetables.
- Bring to a boil and reduce to a simmer for 2-3 hours.
- Season with salt and pepper to taste. Serve over rice garnished with green onions.
