musings, mutterings, and creative muddle. . .

Tuesday, August 10, 2010

Gumbo - Using Up Those Garden Veggies

Okra is a staple in gumbo as it helps to thicken the soup without making it 'stiff' like corn starch or flour may do.  And considering okra is in its prime right now (we've got it coming from all directions!)  this was a perfect way to use it up - along with some tomatoes and peppers.  Lovin' those fresh vegetables!


12 cups water
3 pounds chicken
2 Tbsp vegetable oil
1-1/2 pounds okra, thickly sliced
1/2 cup vegetable oil
1/2 cup flour
1 lb andouille sausage, sliced
6 - 8 tomatoes, peeled & quartered  (28 oz can  of tomatoes may be substituted)
1 cup tomato juice (substitute juice from canned tomatoes if desired)
1 sweet bell peppers, chopped (we used whatever we had in the refrigerator and on my pepper plants)
2 stalks celery, chopped
2 cloves garlic, minced
1 bay leaf
2 tsp. sea salt
1 tsp dried thyme
1 tsp dried basil
1 tsp cayenne pepper
1 tsp ground black pepper

Bring water and chicken to boil in large pot.  Reduce heat and simmer until chicken is tender, about 1 hour. 

Meanwhile, chop okra. . .

and celery. . .

and peppers. . .

slice andouille. . .

And peel and quarter tomatoes (or open can).  Set all aside, keeping okra separate. 

Heat 2 Tbsp oil in skillet over medium heat.  Add chopped okra and cook until no longer sticky, stirring frequently, about 20 minutes.  Set aside.

Reserving all liquid, using tongs and/or slotted spoon, remove chicken to cool on cutting board or platter.

Stir flour and 1/2 cup oil in large Dutch oven.  Cook over medium heat, stirring frequently, until deep golden brown, about 6 minutes.

Add 4 cups of reserved chicken broth/liquid, okra, andouille sausage, tomatoes, bell pepper, celery, garlic, bay leaf, salt, thyme, basil, cayenne, and pepper. 

Cover partially and simmer until thickened, about 1-1/2 hours.

While gumbo is cooking, remove chicken from bones in chunks and cut into bite sized pieces. 

Spoon off any fat from surface of gumbo.  Add chicken and simmer gently 15 minutes.

Prepare rice according to package directions.

Serve gumbo over rice in shallow bowls.

YUM!  As good as this was the day we made it, it was even better when we reheated it (and added some leftover fresh corn and shrimp) for supper a few days later. . . .

Have a Spicy kind of day ~

Robin Z

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