Okra Gumbo – Nola Cuisine & Culture – Musical-grandhotel – Louisiana Cajun and Creole Cuisine
Delight in Okra Gumbo, a Michigan twist on New Orleans cuisine using chicken and Andouille sausage. Perfect for cold days, this hearty recipe evolves with each cook.
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Ingredients
- 1/2 Cup Vegetable Oil
- 3/4 Cup All Purpose Flour
- 4 Tbsp Creole Seasoning
- 1 Cup Onions, diced
- 1/2 Cup Red Bell Pepper, diced
- 1/2 Cup Celery, Diced
- 1 1/2 Cups Andouille Sausage, diced
- 3 Tbsp Garlic, chopped
- 1 Cup Okra, trimmed and sliced
- 6 Cups cold Chicken Stock
- 3 Fresh Bay Leaves
- 4 Chicken Thighs, deboned, cut into 1 inch cubes and seasoned liberally with Creole Seasoning
- 2 Tbsp Worcestershire Sauce
- Hot Sauce to taste
- Kosher Salt to taste, if necessary
- 2 Tablespoons Italian Parsley, chopped
- 1/4 Cup Thinly Sliced Green Onions
- Creole Boiled Rice
- Fresh French Bread
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