| Level: | Easy |
| Total: | 1 hr 55 min |
| Active: | 45 min |
| Yield: | 8 servings |
Ingredients
- 2 pounds okra, sliced
- Olive oil, for drizzling
- 2 cups paprika
- 1 1/2 cups salt
- 2/3 cup ground black pepper
- 1/2 cup cayenne pepper
- 1/2 cup garlic powder
- 1/2 cup onion powder
- 1/4 cup dried whole oregano
- 1/4 cup dried whole thyme
- 1 pound andouille sausage, sliced thin
- 1 tablespoon minced garlic
- 4 stalks celery, medium dice
- 1 Spanish onion, medium dice
- 1 green bell pepper, medium dice
- 1 red bell pepper, medium dice
- 1 cup olive oil
- 1 cup all-purpose flour
- 1/2 cup canola oil
- 6 cups chicken or pork stock
- 2 cups shredded smoked chicken
- 2 cups shredded smoked pork
- 2 cups crushed canned tomatoes
- 1 teaspoon gumbo file
- 1 teaspoon chopped fresh oregano
- 1 teaspoon chopped fresh thyme
- 1 bay leaf
- Salt and pepper
- Rice or cornbread, for serving
Instructions
- For the roasted okra: Preheat the oven to 350 degrees F.
- Toss the okra with some olive oil, then spread in a baking sheet. Bake until cooked through, about 15 minutes.
- For the blackening spice: Stir together the paprika, salt, pepper, cayenne, garlic powder, onion powder, oregano and thyme in a jar.
- For the gumbo: Saute sausage, garlic, celery, onion and peppers in 1/2 cup olive oil in a saucepot until veggies are soft.
- Mix flour with canola oil and remaining 1/2 cup olive oil in a saute pan over medium heat and cook until dark brown, then add to veggie pot. Add 1/4 cup blackening spice (save the remainder for another use). Add stock, chicken, pork, tomatoes, file, oregano, thyme and bay leaf, then add salt and pepper to taste. Bring to a boil and let simmer for 45 minutes.
- Mix the okra in with the rest of the gumbo. Serve with rice or cornbread.
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