Yield: 12 (10 ounce) servings.
2T Olive Oil
12oz Frozen Cut Okra
½lb Yellow Onion (diced)
¼lb Celery (diced)
¾lb Green Bell Pepper (cored, seeded and diced)
1T Minced Garlic
¼lb Andouille Sausage (split and sliced in ¼” rounds)
64oz Chicken Stock
1¼T Kosher Salt
1t Cajun Seasoning
6oz Diced Tomatoes (canned)
1t Gumbo File
8oz Chicken Breast (cut in 1” dice)
2 Cup Cooked White Rice
2T Fresh Parsley (chopped)
1. In a saucepot, heat half of the oil to the smoking point, add half of the okra and sauté until light brown and slimy looking. Lower the heat to medium; add onions, celery, pepper, garlic and andouille; sauté until the vegetables become translucent. Be careful not to burn. Add the diced tomatoes, Cajun seasoning and 1 tablespoon of the salt; mix well.
2. In pot melt butter and add flour to create a roux, add chicken stock. Whisk until the roux is completely dissolved. Mix chicken-stock mixture with vegetables. Bring to a boil and let simmer 10 minutes. Stir frequently so the gumbo does not burn into the bottom of the pot.
3. In a sauté pan, heat remaining oil to smoking point. Add chicken and remaining salt. Sauté until the chicken is cooked through and slightly brown. Add the rest of the okra and cook until hot. Drain well and add to the gumbo with the file; mix well.
4. To serve, put 2 ounces of rice into a bowl and ladle 10 ounces of gumbo over rice. Garnish with the parsley.