My husband swears this is the BEST gumbo and you can add or delete spice to make it how you prefer. We DUMP in spices to make it super spicy! *This recipe is from Jessie James Decker’s first cookbook. Makes 10 servings*
For the Roux:
1 C flour
salt, to taste
pepper to taste
creole seasoning, to taste
1 C olive oil
In a separate space:
1 Medium yellow onion, chopped
1 C celery, chopped
1 Green Bell Papper, chopped
4 cloves, garlic
2 quarts chicken stock 3 C cooked shredded chicken
1 package sausage, sliced and cooked
cayenne, to taste
3 C frozen sliced okra
3 green onions, chopped
rice, to serve.
Make the roux: in a heavy Dutch oven over medium heat, add the flour and seasoning and pour in the oil, continuously stirring with a wooden spoon until the mixture turns a dark brown.
To the roux, add the onion, celery and bell pepper. Cook until soft. Add the garlic, chicken stock, shredded chicken, sausage, cayenne. Simmer on low heat for at least 2 hours. Add the okra, green onions, and seasonings to taste. Keep on low heat all day until ready to eat. Serve over rice. DEVOUR!!!!! =)