Okra Gumbo

Serves Six to Eight

Seasoning Ingredients:

• 1/2 tsp cayenne (2.5 ml)
• 1/2 tsp paprika (2.5 ml)
• 1/2 tsp white pepper (2.5 ml)
• 1/2 tsp black pepper (2.5 ml)
• 1/2 tsp dried thyme (2.5 ml)
• 1/4 tsp oregano (1.25 ml)
• 2 bay leaves
• 1 1/2 tsp salt (7.5 ml)

Make the Gumbo:

• 1 1/2 Tbsp butter (22 ml)
• 1/2 cup vegetable oil (120 ml)
• 1 cup onion, chopped (240 ml)
• 1/2 cup celery, chopped (120 ml)
• 1/2 cup green pepper, chopped (120 ml)
• 1 3/4 cup okra, cut into 3/4" (1.5 cm) pieces (420 ml)
• 1 or 2 Andouille sausages, roasted and sliced into discs
• 6 oz Black Forest ham, cubed (168 g)
• 10 cups hot chicken stock (2.5 L)
• 1/4 cup flour (60 ml)
• 1/2 cup green onion, chopped (120 ml)
• 1 tbsp garlic, minced (15 ml)
• 2 roasted chicken (or poultry) breasts, cubed (480 ml)
• file powder

Directions:

1. Combine the seasoning in a small bowl
2. In a large saucepan, heat half the butter and oil.
3. Add the onion, celery and green pepper. Saute and set aside.
4. Roast/Grill Andouille and ham
5. Butter a glass baking pan and roast okra in a 350F oven for 15 minutes or until brown
6. In a large frying pan heat remaining oil to smoking. Add the flour and whisk to light brown.
7. Remove from heat and stir in green onion, garlic and seasoning.
8. Add heated stock to saucepan with onions and bring to a boil.
9. Add ham and sausage, and cook for 10 minutes.
10. Add roux and reduce for about 5-10 minutes.
11. Add poultry and okra and cook for about 5 minutes or until chicken is fully cooked.
12. Skim off fat.
13. Sprinkle with file powder and serve over rice.