I have had this recipe on hand for a few years now, but today a friend tried it and insisted I share on my blog.
Who doesn't like gumbo, and to me, it is a go-to winter comfort food.
While this meal might not be the most budget friendly, it is a great meal to serve to friends or family and the leftovers are insane!
Ingredients:
3 boneless, skinless, chicken thighs: cut into small bites
2 andouille sausage links: diced
1 thick ham steak OR 1/2 lb ham cut into a thick slice(any deli will do this for you): diced
1/2 bag or 1 heaping cup frozen cut okra
1 green bell pepper: diced
1 onion: diced
2-3 garlic cloves: minced
1 box chicken stock(32 oz)
1/4 cup flour
1/4 EVOO plus 2-3 Tbsp
1 cup cooked white rice
salt/pepper to taste OR if you have it, creole seasoning
Heat 2-3 Tbsp EVOO in dutch oven to medium heat.
Cook 3 meats until cooked through, 5-10 minutes.
Remove meat to plate or paper towel to allow it to drain. In same dutch oven, heat 1/4 cup EVOO to medium heat. Add 1/4 cup flour. Stir to combine and continue stirring for up to 20 minutes until mixture is a golden brown.
Add pepper, onion and garlic. Cook 5-10 minutes. Toss meat back into mixture. Pour in chicken stock to coat. If not covered in stock, finish with water. You want to make sure your veggie/meat mixture is coated with liquid.
Reduce heat to medium low.
Cook 2.5-3 hours. (check on occasion to make sure you have enough liquid. If liquid has reduced, add a little more water)Taste for seasonings. At the time add creole seasoning, salt, pepper, whatever you like. I insist you wait until this moment to season, as the andouille, ham, etc will add a salty flavor to your gumbo and you don't want to OVER SALT your gumbo. YUCK!
Within the last 30 minutes, add frozen okra.
After 3 hours, serve atop white rice.
Yum-o!
This makes 4 hearty servings OR 2 dinners and 2 lunches. :)
Sorry my picture isn't the greatest. I once again forgot to take a finished product picture and I snapped this today at lunch!
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