Being allergic to shellfish usually keeps me out of the gumbo scene, so I developed this recipe with only chicken and vegetables so I can enjoy gumbo any time!
I received a large bag of fresh okra in my CSA box this week from Johnson’s Backyard Garden. I love fried okra, but I wanted to push the kitchen creativity, so gumbo… shellfish-free gumbo… yes, definitely gumbo. 🙂
This gumbo is packed with lots of fresh veggies, and packs a ton of flavor with a few shortcuts to make gumbo something you can make at home while you reminisce your last trip to NOLA. I hope you enjoy!
Gumbo with Okra & Chicken Sausage
Cook Time: 2 hours Serves: 6
-1 yellow onion, diced
-1 red onion, diced
-1 tsp red pepper flakes
-2 large, or 4 small, bell peppers, diced
-2 jalapeno finely diced
-3 garlic cloves, finely diced
-4 celery ribs chopped
-1lb fresh okra, chopped
-1/2 cup of olive oil
-1 cup of flour
-6 cups of low sodium chicken stock
-1 tbls smoked paprika
-1 tsp paprika
-1 tbls jerk seasoning
-2 bay leaves
-salt & pepper
-6 chicken sausage links, cooked, and thinly sliced
Begin by whisking the flour together with 1/3 cup of olive oil until smooth. In a small saucepan, cook the flour/oil mixture (roux) over medium-low heat, stirring often until the mixture darkens to a deep caramel color. About 1 hour.
Heat 3tbls of olive oil in a Dutch oven over medium heat.
Add onion, and cook for 5 minutes until the onions begin to soften. Season with red pepper flakes, and ½ tbls each of salt & pepper.
Add bell peppers and jalapenos. Cook for 4 minutes.
Add garlic and celery. Cook for 5 minutes.
Add roux into the veggie mixture. Combine well. Cook for 1 minute.
Slowly add the chicken broth, stirring constantly.
Add the paprika, smoked paprika, jerk seasoning, chicken sausages, and bay leaves. Bring to a simmer, and then reduce heat to low and cover for 45 minutes. Stir occasionally.
Add chopped okra, and cook for an additional 10 minutes.
Taste for any additional salt and pepper needed; add if necessary.
Serve over rice with hot sauce, and green onions to garnish! Enjoy!