Chicken and Okra Gumbo

Takes 60 minutes | Serves 7 |

Ingredients

125 g all-purpose flour
118 ml vegetable oil
1 large Onion
3 large celery ribs
2 large green bell peppers
3 each garlic cloves
1500 ml chicken stock or low-sodium broth
170 g andouille links
2 each bay leaves
2 tablespoons prepared jerk paste or ground jerk seasoning
1 tablespoon dried thyme
1 tablespoon smoked hot paprika
340 g okra
1575 g rotisserie chicken meat
some to taste salt
some to taste black pepper
some to taste hot sauce
some for serving steamed rice
2 each scallions

Steps

Preparing the Roux

• Whisk flour with 1/2 cup of oil in a large enameled cast-iron Dutch oven until smooth. Cook roux over moderately low heat, whisking often, until deep brown, about 75 minutes.
• Add onion, celery, bell peppers, and garlic, cooking over moderately low heat, stirring, until onion is translucent, about 20 minutes.

Making the Gumbo

• Gradually add stock, whisking until smooth. Add andouille, bay leaves, jerk paste, thyme, and paprika, bringing to a simmer. Cook over low heat for 45 minutes, stirring occasionally.
• Add okra and simmer until tender, 15 minutes. Stir in chicken meat and season with salt, pepper, and Tabasco. Discard bay leaves.

Serving

• Ladle gumbo over rice, garnish with scallions, and serve with hot sauce.