This Gumbo recipe is really tame and yet still lovely. It’s a thinner broth and not as spicy as traditional Gumbo, but by doubling the roux recipe and adding more pepper plus spicier sausage you can make it a thick and spicy dish!
Directions
- In a large soup pot melt one tablespoon of butter.
- Add the carrots, onion, celery (mirepoix) to the pot.
- Cook the mirepoix for 6 minutes and season it with salt and pepper.
- Next add the red and green bell pepper and continue to sauté the vegetables for another five minutes.
- While the vegetables are cooking add butter to a sauté pan and when it is completely melted stir in the flour.
- Cook the butter and flour mixture for 7 minutes on low heat, stirring frequently with a rubber spatula.
- When the flour and butter mixture (roux) smells nutty and has turned a dark brown color, add it to the vegetables.
- Cook the roux into the vegetables for two minutes and then add the chicken base and water or the chicken stock.
- Next add the bay leaf, the diced chicken thighs and the sausage to the pot.
- Bring it to a boil and add the okra, canned tomatoes, salt and pepper.
- Simmer for 20 minutes on low.
- Serve with white rice.
