-
1
You'll need a large cooking pot and 1 frying pan (iron skillets always work best for this).
-
2
Cut up chicken into cubes and start boiling it in the large cooking pot.
-
3
Let chicken cook until step # 13.
-
4
May need to keep adding water as it boils down.
-
5
Dice onions, bell pepper, and celery then set aside (a.k.a.
-
6
the trinity).
-
7
Heat the 1/2 cup cooking oil in pan then add okra and cook for 15-18 minutes (browned a little bit) then set the okra aside.
-
8
Put the 3 tablespoons of butter in the 2nd large cooking pot, heat it up and start sauteing the onions, bell pepper, and celery (trinity) for 10 minutes.
-
9
Youll want to burn it a bit to help add flavor to the gumbo.
-
10
Add the large can of tomatoes along with its juices and smash up the tomatoes as you stir.
-
11
Add the 2 cups of chicken stock, 3 tablespoons Worcestershire sauce, 1/2 tspn.
-
12
oregano, 1/2 tspn.
-
13
Garlic powder, and okra, excluding the okra oil.
-
14
Cover and cook for 30 minutes.
-
15
*While thats cooking make your roux:.
-
16
In frying pan heat 3 tablespoons oil up on med high.
-
17
Add 3 tablespoons of flour, and brown till you get a dark chocolate color , stirring constantly (this is the stinky part of making gumbo, but necessary).
-
18
Once brown, add the 1 1/2 cup of chicken stock to make a gravy.
-
19
Stir out all the lumps with whisk and set aside.
-
20
After the 30 minutes cooking time is up, add the roux and meat(s) to the pot.
-
21
Add salt and pepper (and Tony Chacheres Seasoning & Louisiana Hot Sauce).
-
22
Cover again and cook for additional 30 minutes.
-
23
Serve over rice or eat as a soup.
