This is the state soup that cooks with Jazz!
It's said that there are as many recipes as there are cooks in Louisiana for Gumbo. Made with everything except red meat, there are countless variations, depending on the season. If you fancy it, add a pound of small peeled tail off shrimp to this recipe for a richer variation. It freezes beautifully and keeps for up to 3 months in the freezer.
| 4 ounces | canola oil |
| 4 ounces | flour (or enough to make a smooth paste) |
| 1 cup | fresh yellow onions, chopped |
| 3 ribs | celery, chopped |
| 1 | large green pepper, chopped |
| 1 ounce | fresh garlic, minced |
| 1/2 gallon | chicken stock low sodium |
| 1 tablespoon | Italian seasonings |
| 8 ounces | Smoked turkey sausages |
| 1 tablespoon | cajun seasoning |
| 1 teaspoon | kitchen bouquet |
| 1 pound | boneless chicken, diced (bone in pieces are ok too, just double amount) |
| 2 tablespoons | Lea and Perrin Worcestershire sauce |
| 1 pound | sliced okra thawed and drained |
| 1/2 ounce | white vinegar |
| 4 cups | brown rice |
| file powder (optional) | |
| tabasco | |
| salt and pepper to taste | |
| 1 bunch | fresh parsley chopped |
| 1 bunch | green onions chopped |
1. In a black iron skillet with a wooden spoon mix the oil and flour to make a medium brown roux, stirring constantly aprox 20 minutes. It should be the color of peanut butter when finished. Let cool 10 minutes.
2. Transfer roux to Dutch oven and add vegetables and seasonings. Cook until glazed over with roux. Slowly add chicken stock. In the black iron skillet cook smoked sausage for 5 minutes and add to stock. Cook Chicken in Cajun seasoning in same skillet, add to stock. Simmer, stirring occasionally.
3. Cook Okra in a skillet to remove slime. Cook until okra starts to break down about 10-15 minutes. Add vinegar to okra and continue cooking a few more minutes. Add cooked Okra to gumbo and cook one hour over low heat. Before serving, stir in chopped parsley and chopped green onions.
4. Serve gumbo over hot rice placed in bowl with a dash of File powder and a splash of Tabasco.
5. Yields one half gallon and can be increased easily .
6. Chef’s note- Rice is always served separate in the bowl first, do not add rice to the soup as it will expand when cooled.
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