Chicken-and-Okra Gumbo
Recipe from Food & Wine

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.


Chicken-and-Okra Gumbo
Quentin Bacon

by 7  people


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Servings: 6 to 8
Prep Time: 1 hr 45 mins
Total Time: 2 hrs 45 mins
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Ingredients
  • 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
  •  
    Tabasco
  •  
    Steamed rice, for serving
  • 2   
    scallions, thinly sliced
Directions
1.
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.
2.
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.
3.
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.
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