chicken and okra gumbo

i have been feeling pretty homesick lately and thought a tasty pot of gumbo might help. it was a lot of fun to make because kevin and i made it together. i spent several days searching for some filé (ground sassafras leaves), but it is not available in Vegas... i cried... LOL! however, we made the gumbo without it and it was just as wonderful!! it just reminded me that i'm not in Louisiana anymore! SO... here's our recipe... bon appétit

Chicken and Okra Gumbo

1 whole chicken boiled and deboned
4 stalks celery diced
1 onion diced
2 medium green bell peppers diced
1 16 ounce bag sliced okra
4 cans chicken broth
1 tablespoon garlic
2 teaspoons parsley
2 bay leaves
1 teaspoon cayenne pepper
1 teaspoon white pepper
Tony Chachere's Creole Seasoning and salt to taste


~ heat 1/4 cup oil in a large pot, then add 1 cup flour. this is making a "roux" and is used to thicken your gumbo and give it that pretty brown color.

~ it depends on your preference how long you cook the roux. kevin likes darker gumbo and i like lighter gumbo, so we met in the middle... this is what it will look like when it's ready... the longer you brown the flour, the darker it will get... if you cook it too long it will burn!!! so be careful!

~ to the roux, add your mirepoix *cajun style - "the trinity"* that would be your diced onion, bell peppers, and celery. cook them in your flour/oil mixture long enough to get them soft.

~ once your veggies are done add the chicken broth and bring to a boil.

~ while you're waiting for your gumbo to boil, if you get a little thirsty, enjoy a nice cold beer from Abita Springs... yep, that would be in Louisiana... actually, kevin worked across the street from the brewery when we lived there! cool huh?!

~ once the broth and veggies come to a boil add your chicken, okra, and your seasonings (garlic, parsley, bay leaves, cayenne pepper, white pepper, Tony's, and salt)

~ return to a boil, then reduce to a simmer for about 30-45 minutes. the okra will also thicken the gumbo.
~ serve over rice and with some crusty french bread and a tall glass of sweet tea!

Ahhh... the taste of home!