I had almost forgotten about gumbo until I received okra in my farm share several weeks this summer. My son, who is usually not a huge fan of green things, loves eating the okra in this.
To save on time, I usually buy a rotisserie chicken, chop it up and add it toward the end of cooking. This helps prevent the chicken from being over cooked and chewy. I’ll also put only 1/4 teaspoon of the cayenne pepper in, so that it’s not too spicy for the kids. You can omit it completely for sensitive eaters and those who enjoy some heat can add their favorite hot sauce individually.
- 1 package smoked sausage diced
- 2 tablespoons olive oil
- 2 tablespoons flour
- 1 onion chopped
- 1 green pepper chopped
- 3 cloves garlic minced
- 4 cups chicken broth
- 1 28 oz. can diced tomatoes
- 2 cups okra sliced
- 1 teaspoon dried thyme
- 2 bay leaves
- 1/2 teaspoon cayenne pepper
- 4 cups cooked chicken diced
- 1 teaspoon file powder
- salt
- pepper
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In a large pot, brown the smoked sausage over medium heat. Drain off any fat and put sausage on a plate lined with paper towels.
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Combine the olive oil and flour and cook over medium heat until the roux turns a light chocolate brown color, stirring constantly.
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Add the onion and pepper and cook for 2 minutes.
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Add the garlic and cook for another minute.
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Add the sausage, broth, tomatoes, okra, thyme, bay leaves and cayenne and simmer over low heat for 45 minutes.
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Add the chicken and cook for 5 minutes or until warmed through.
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Add the file powder and salt and pepper. Remove the bay leaves.
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Serve over rice.
Adapted from Paula Deen’s cookbook The Lady & Sons, Too!