Ingredients
2 ounces roux (¼ cup room-temperature butter and ¼ cup flour - see note and instructions)
1 cup (2 medium yellow onions) cut into ¼-inch dice
1 cup celery, cut into ¼-inch dice
2 quarts (8 cups) chicken stock
1 cup (12 ounces) cut okra
12 ounces meat (chicken and/or andouille sausage and/or shrimp)
1 6-ounce can diced tomatoes
¼ teaspoon white pepper AND 1/3 teaspoon cayenne pepper (OR 1 tsp. cajun seasoning replaces both)
1 teaspoon gumbo filé
1 tablespoon salt, divided use (OR to taste)
2 cups cooked rice
optional: 2 tablespoons olive oil, divided use
optional: ¾ pound green bell pepper, cored, seeded, cut into ¼-inch dice
optional: 1 tablespoon minced garlic
optional: 2 tablespoons freshly chopped parsley
Two ways to cook:
Directions 1
1. Place room-temperature butter in a small sauté pan or saucepan over very low heat. Slowly whisk in flour until very smooth. Continue whisking until the roux is the color you desire (blond to brown).
2. Add the onion and celery. Cook for 5 minutes.
3. Add the stock and make sure the roux is dissolved completely. Simmer for 10 minutes.
4. Add remaining ingredients (except filé and salt) and return to a simmer. Adjust salt to taste.
5. If you are adding seafood, add it at the very end and make sure it is completely cooked.
6. Add filé. Mix well and serve over rice.
Directions 2
1. Place room-temperature butter in a small sauté pan or saucepan over very low heat. Slowly whisk in flour until very smooth. Continue whisking until the roux is the color you desire (blond to brown).
2. In a large pot, heat half of the oil over medium heat, add half of the okra and sauté until light brown and slimy looking. Add onions, celery, bell pepper, garlic and andouille. Sauté until the vegetables become translucent. Be careful not to burn.
3. Add the diced tomatoes, white pepper/cayenne pepper or Cajun seasoning and ¾ tablespoon of the salt. Mix well.
4. Add roux to the chicken stock. Whisk until the roux is completely dissolved. Mix chicken stock/roux mixture with vegetables. Bring to a boil, then reduce heat to low and let simmer 10 minutes. Stir frequently so the gumbo doesn't burn into the bottom of the pot.
5. In a sauté pan, heat remaining oil over medium heat. Add chicken and remaining salt. Sauté until the chicken is cooked through and slightly brown. Add the rest of the okra and cook until hot.
6. Drain well, add to the gumbo. Add/cook seafood. Add the filé. Mix well. To serve, divide rice evenly among bowls (a couple of tablespoons per bowl) and ladle gumbo over rice. Garnish with parsley.
