This is the recipe that we use for gumbo in our household. It's as close as I can find to my moms gumbo and its dang near spot on. We use already made roux in a jar from the grocery store. I don't like slimy okra so I boil the okra for a few minutes changing the water a few times till the slime goes away. Sounds like a lot of seasoning but trust me it's just right. Hope yall enjoy!

1 pound okra,
2 1⁄2 quarts fresh chicken stock or water
2 bay leaves
1 cup vegetable oil
1 1⁄4 cups all-purpose flour
1 1⁄2 cups chopped onion
3⁄4 cup chopped green bell pepper
3⁄4 cup chopped celery
3 tablespoons Creole seasoning
1⁄2 teaspoon cayenne pepper
Chicken
1 pound smoked sausage, cut in rounds about 1⁄4-inch thick, optional
Kosher salt and pepper, to taste
4 cups cooked white rice
1⁄2 cup chopped green onions


In a large stockpot, bring the chicken stock and chicken to a boil over medium-high heat. Add bay leaves.

In a large skillet, start your roux by heating vegetable oil on medium heat. Stirring continuously, sprinkle in flour until your mix is the consistency of wet sand. Continue to cook and stir until the roux is a dark peanut butter color.

Add the onions and cook for 5 minutes. Add bell pepper and celery and continue to cook until vegetables soften, another 4 minutes. Sprinkle in Creole seasoning and cayenne pepper and stir to fully incorporate. Cook for 1 minute.

Add roux and vegetables to stock and mix thoroughly. Bring to a boil and simmer for about 30 minutes.

Serve over rice and garnish with green onions.





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