For the Super Bowl last night I made this gumbo and I posted this mobile upload on Twitter and Facebook while it was simmering... I had several people ask for the recipe so I thought I would post it on our blog.
Ok, don't get stressed out by the ingredient list. It's a lot of items but all of these items makes one of the best gumbo recipes I've ever tasted - and I'm from Louisiana!
1/2 cup vegetable oil (I used the olive oil my friend Alicia brought me back from Italy. Yum! I realize you might not have Italian pure olive oil laying around so canola oil works good too!)
1/2 cup gluten free sweet rice flour or rice flour (this is obviously the part that makes this dish gluten free)
1 1/2 cups chopped onions
1/2 cup chopped celery
1/2 cup chopped Bell pepper
1/2 cup sliced green onions
1 pound peeled, chopped tomatoes (fresh or canned - I use canned, much easier!)
2 minced cloves garlic
10 ounce package sliced frozen okra
5 cups gluten-free chicken stock (fresh or canned - I use fresh from the chicken I boiled for the gumbo)
1 pound sliced gluten-free andouille sausage (I use spicy New Orleans style sausage- yummy)
1 pound cooked, shredded chicken breast
*You can add more sausage and/or chicken depending on how meaty you like your gumbo. This also applies to the veggies. Also, feel free to add whatever kind of meat you want to this gumbo: I also like crawfish, shrimp or even alligator - yes, I said alligator. Remember, I'm from Louisiana!
1 teaspoon of salt
1/2 teaspoon thyme
3 bay leaves (remove before serving)
1/2 teaspoon cayenne pepper
4 cups freshly cooked rice (I like white rice with gumbo - it's fluffier)
Parsley for garnish
Tabasco Sauce (optional - but if you're my husband this is NOT at all optional)
Okay, now that you have gathered all of these ingredients, let's get started.
To make the roux-combine the oil and flour in a heavy stockpot. Over medium heat, whisk continually until the mixture turns a deep caramel color. There is nothing magical about making a roux. Stir continually and remove from heat as soon as the mixture turns a caramel color. (Just be patient with this process - it WILL turn a pretty caramel color - just keep stirring.)
Add chopped onions, celery, bell pepper and green onions and return to medium heat. Stir until vegetables are tender, about 3 minutes. Remove from heat.
Put the okra in a heavy skillet and stir, over medium heat until not "ropey", about 15 minutes. (The ropes are clean strings of natural mucilage which make okra an excellent thickener.) Remove from heat.
Add the stock, sausage, shredded chicken, chopped tomatoes, okra, seasonings and garlic to the pot. Simmer for about 30 minutes.
I then transfer the gumbo from the pot into my crock pot and let it simmer for another hour or so. It makes all the seasonings mix and mingle together just right!
Serve with rice and enjoy! :)