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Chicken-and-Okra Gumbo

Source: © Food & Wine Magazine
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Active Time:  1 Hour
Total Time:  2 Hours 45 Minutes
  6 to 8
Chef Way At Boston's Tupelo, chef Rembs Layman prepares rich gumbo with house-made stock and a jerk seasoning blend from Christina's Spice & Specialty Foods. Easy Way Use store-bought rotisserie chicken, canned chicken broth and supermarket jerk or Cajun seasoning.
1 cup  all-purpose flour
Vegetable oil
1   large white onion cut into 1/2-inch dice
3   large celery ribs cut into 1/4-inch dice
2   green bell peppers cut into 1/2-inch dice
3   garlic cloves finely chopped
6 cups  chicken stock or low-sodium broth
6 ounces  andouille links thinly sliced
2   bay leaves
2 tablespoons  prepared jerk paste or 1 tablespoon ground jerk seasoning
1 tablespoon  dried thyme
1 tablespoon  smoked hot paprika
3/4 pound  fresh or thawed frozen okra sliced 1/4 inch thick
1 3 1/2 pound  rotisserie chicken meat shredded, skin and bones discarded
salt and freshly ground pepper
Steamed rice for serving
2   scallions thinly sliced
Chicken-and-Okra Gumbo Recipe at
In a large enameled cast-iron casserole, whisk the flour with 1/2 cup of oil until smooth. Cook the roux over moderately low heat, whisking often, until deep brown, about 1 hour and 15 minutes. Add the onion, celery, bell peppers and garlic and cook over moderately low heat, stirring, until the onion is translucent, about 20 minutes.

Gradually add the stock to the casserole, whisking until smooth. Add the andouille, bay leaves, jerk paste, thyme and paprika and bring to a simmer. Cook over low heat for 45 minutes, stirring occasionally.

Add the okra to the casserole and simmer until tender, 15 minutes. Stir in the chicken meat and season the gumbo with salt, pepper and Tabasco. Discard the bay leaves, ladle the gumbo over rice, garnish with the scallions and serve with Tabasco.

Recipe reprinted by permission of © Food & Wine Magazine. All rights reserved.
Date Added: 12/14/2010
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