Back to 8 servings 0.25 cup plus 1 tablespoon neutral oil, 60 ml, 15 ml, such as canola or vegetable oil, divided 1 tsp bacon grease, 5 ml, optional 0.333 cup all-purpose flour 1 lb fresh, 453 g, 16-ounce, whole okra, or 1 bag frozen cut okra 7 cup homemade chicken stock or store-bought low-sodium broth, 1.65 L, see notes 1 medium onion, 8 ounces; 226 g, about 1 cup, diced 0.5 tsp Diamond Crystal kosher salt, plus more to taste; for table salt, use half as much by volume 1 green bell pepper, about 6 ounces; 170 g, diced 3 celery stalks, diced 2 clove garlic, finely chopped fine 2 bay leaves 1 tbsp Creole or Cajun seasoning, such as Tony Chacherie's, or to taste 1 tsp dried oregano, see notes 1 tsp dried thyme 0.25 tsp smoked paprika 1 lb andouille sausage, 453 g, sliced into 1/4-inch rounds 1 rotisserie chicken, meat removed and shredded, plus juices 1.5 lb large shrimp, preferably Gulf shrimp, peeled and deveined Freshly ground pepper, to taste Ground cayenne, to taste
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1 Step 1: If using fresh okra, steam the pods in a basket over boiling water until bright green and crisp-tender, 6 to 8 minutes, then cool and slice into 1/4-inch rounds, discarding stems. Skip this step if using frozen okra.2 Step 2: In a large saucepan, heat chicken stock over medium-high until it simmers. Reduce heat to low and keep warm.3 Step 3: In a large, heavy-bottomed pot, heat 1/4 cup oil and bacon grease (if using) over medium heat until shimmering. Gradually whisk in flour, then cook, stirring constantly, until the roux is the color of peanut butter, 20 to 30 minutes. Watch carefully to prevent burning.4 Step 4: Add onion and salt to the roux and cook until softened, stirring frequently, about 8 to 10 minutes. Add bell pepper and celery, cook 3 minutes more. Add garlic and cook until fragrant, about 2 minutes.5 Step 5: Remove the pot from the heat, then gradually whisk in the warm stock in batches until smooth. Add bay leaves.6 Step 6: In a large skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add okra, Creole seasoning, oregano, thyme, and smoked paprika, and cook, stirring frequently, until okra is browned and no longer sticky, 2 to 5 minutes (longer for frozen okra).7 Step 7: Deglaze the skillet with a ladleful or two of the gumbo stock, scraping up any browned bits, then pour the okra mixture into the gumbo pot. Simmer for 10 minutes.8 Step 8: Add the andouille. Simmer, stirring occasionally, until the gumbo has thickened, 30 to 45 minutes.9 Step 9: Stir in the shrimp and shredded chicken with any juices, and cook until the shrimp are pink and just cooked through, 8 to 10 minutes. Season with salt, pepper, and cayenne to taste.10 Step 10: Remove from heat and ladle the gumbo over white rice. Offer filé, extra seasoning, or hot sauce at the table.11 Step 11: Serve with French bread or cornbread for sopping up juices, if desired.getsaucepan.com/r/ac9609d9-53e5-4e62-9aaa-439293221c29 · Original: https://www.seriouseats.com/creole-gumbo-recipe-11906420
