Chicken-and-Okra Gumbo

Chicken-and-Okra Gumbo
Photo by Quentin Bacon

Ingredients

  • Vegetable oil
  • 3 clove(s) garlic
  • 4 1/2-pound rotisserie chicken-meat shredded
  • 6 cup(s) chicken stock or low-sodium broth
  • 2 green bell peppers
  • 3 large celery ribs
  • 1 large white onion
  • + 11 more ingredients
    • 2 bay leaves
    • Steamed rice
    • 1 tablespoon(s) smoked hot paprika
    • 1 tablespoon(s) dried thyme
    • Salt and freshly ground pepper
    • 6 ounce(s) andouille links
    • 2 tablespoon(s) prepared jerk paste or 1 tablespoon ground jerk seasoning
    • 0.75 pound(s) fresh or thawed frozen okra
    • Tabasco
    • 1 cup(s) all-purpose flour
    • 2 scallions

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 o...

View full recipe at Food & Wine

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