Gumbo Chicken Okra Dark Roux | Supa

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🍽️Dinner🟡Medium⏱120 minStew

Gumbo Chicken Okra Dark Roux

Name: Gumbo Chicken Okra Dark Roux
Total time: 120 min
Yield: 1 portions
Cuisine: American
Ingredients: 90 g Chicken thighs Already roasted, skinless and boneless; cooked weight; 40 g Sausages Fully cooked smoked pork sausage, such as andouille or kielbasa; 70 g Okra Fresh or frozen, sliced; 40 g Onion; 25 g Celery; 35 g Bell Pepper Green; 1 clove Garlic; 5 g Green onion; 3 g Parsley; 1.25 cups Chicken Broth; 15 g Flour; 0.7 g Paprika; 0.2 g Dried Thyme Dried; 0.05 g Cayenne pepper; 0.15 g Bay Leaves One small dried leaf; remove before serving; 1 tbsp Cooking oil; To taste Salt; To taste Black Pepper

One substantial bowl of Louisiana chicken and smoked-sausage gumbo, thickened with a dark flour roux and okra.

Ingredients

90 g

Chicken thighs

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40 g

Sausages

70 g

Okra

40 g

Onion

25 g

Celery

35 g

Bell Pepper

1 clove

Garlic

5 g

Green onion

3 g

Parsley

1.25 cups

Chicken Broth

15 g

Flour

0.7 g

Paprika

0.2 g

Dried Thyme

0.05 g

Cayenne pepper

0.15 g

Bay Leaves

1 tbsp

Cooking oil

To taste

Salt

To taste

Black Pepper

Steps

Dice the onion, celery and pepper and mince the garlic. Slice the sausage and okra, shred the cooked chicken, and keep the chicken refrigerated. Warm the broth in a separate small saucepan.

30 min2

Fry

In a heavy saucepan over medium-low heat, stir all the oil and flour together. Cook for 20-30 minutes, stirring continuously, until a uniform dark copper-brown roux forms. Reduce the heat if it darkens too quickly; it must smell toasted, never burned.

6 min3

Fry

Carefully stir in the onion, celery and pepper; cook for 5 minutes. Add the garlic, sliced sausage, paprika, thyme and cayenne for 1 minute. Gradually stir in all the warm broth until smooth. Add all the chicken, okra and bay leaf and bring to a gentle boil.

60 min4

Simmer

Partially cover and simmer gently for 45-60 minutes, stirring and scraping the bottom occasionally, until the okra is tender and the stew is lightly thickened. Do not let the small quantity boil dry; reduce the heat and cover more tightly if needed.

Remove the bay leaf. Add all the chopped parsley and green onion, then taste before adding salt and pepper. Serve all the gumbo in one bowl as one portion; rice and other side dishes are not included.