Even though the weather has yet to cool down I couldn’t wait to eat a big bowl of gumbo. Unfortunately my hubby was at work today so I decided to attempt cooking a gumbo.
Although I could have cooked a roux from scratch I cheated. I must say the result was really tasty.
First I cooked down completely 1 small bag of frozen okra.
Next I added 1/2 a bag of seasoning blend (onions, bell pepper and celery from freezer section). I cooked that down for another 15 minutes.
Once the above was cooked down I added 3 pounds of boneless skinless chicken thighs and 2 pounds sliced smoked sausage. Season well with Beazell’s and Dat sauce. Cook down for another 40 minutes.
In 5 cups of water add 3/4 cup Kary’s Dry Roux and 3/4 cup Tony Chachere’s Instant Roux. Whisk well to remove any clumps and add to cooked chicken.
If you have any oyster juice available you can add that at this step also. (I like to keep oyster juice in the freezer when I can. Unfortunately I didn’t have any handy today. The gumbo was still good though).
We like our gumbo thick but you can add more water to thin out. Season to taste.
Serve over rice