I am NOT a fan of Okra. In fact, I absolutely HATE, HATE, HATE OKRA!!!!!!! So, this version of gumbo has NO okra in it!! The thickening is done with a toasted flour roux instead. Gumbo is usually served with dirty rice in many places, but hubby really likes it over a creamy mashed potato.
This is a labor intensive recipe with chopping so many times I prep the day before. While I’m chopping, I toast the flour so it has plenty of time to cool. If storing overnight, be sure to store the flour in an airtight container.
I also use a ladle as well as a slotted spoon to serve so everyone can have as much or as little gravy as they like. 😀
CHICKEN & SAUSAGE GUMBO sans OKRA
1 cup all purpose flour
1 tablespoon avocado oil
1 onion, finely chopped
1 each red, orange and yellow mini pepper, seeded and finely chopped
2 celery stalks, finely chopped
1 tablespoon FRESHLY minced thyme
3-4 cloves garlic, finely minced
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
FRESH ground sea salt and black pepper
2 bay leaves
4 cups chicken broth
4 slices bacon, cut into thin strips
2 pounds boneless, skinless chicken thighs, trimmed of fat and cut into bite sized pieces
1/2 pound Andouille sausage, halved and sliced 1/4 inch thick
1 bunch green onions, sliced thin
1 tablespoon melted butter
1 tablespoon vinegar
Prepared rice or mashed potatoes
Frank’s original hot sauce
- Heat oven to 425°.
- Place flour in an oven safe skillet and bake, stirring frequently, 40-55 minutes until the color of cinnamon and has a nutty fragrance.
- Transfer flour to a bowl and allow to cool.
- Heat oil in dutch oven over medium heat until it shimmers.
- Add bacon and cook until bacon is rendered and beginning to crisp up.
- Add onions, bell peppers and celery, cooking 5-7 minutes, stirring frequently until softened.
- Stir in thyme, garlic, paprika, bay leaves, cayenne pepper, salt and pepper, stirring until fragrant.
- Stir in 2 cups of broth.
- Reduce heat to low, cover and simmer 30 minutes.
- Whisk together the melted butter with the remaining broth.
- Slowly and gradually whisk the flour into the broth mixture until a smooth batter like paste is formed.
- Increase heat to medium high.
- SLOWLY whisk the paste into gumbo making sure each addition is COMPLETELY incorporated before adding more.
- Stir in chicken pieces.
- Simmer uncovered 25 minutes.
- Discard bay leaves if using.
- Stir sausage pieces and green onions into gumbo and slowly simmer 5 minutes to heat through.
- Remove pot from heat and stir in vinegar.
- Adjust seasonings.
- Serve over rice with hot sauce.
- When toasting the flour, obtaining the “cinnamon” color is key to the flavor.
- I like to use cheesecloth seasoning bags for the bay leaves to make them easier to fish out at the end. Bay leaves can also be eliminated with a thyme and oregano combination. For each bay leaf substitute 1/4 teaspoon dried oregano and 1/4 teaspoon dried thyme.
- Most recipes call for green pepper, but green pepper and I are NOT on speaking terms so I substitute mini peppers, one in each color, orange, red and yellow.