Mean Chef Chicken, Andouille, Ham And Okra Gumbo Recipe

Name: Mean Chef Chicken, Andouille, Ham And Okra Gumbo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup vegetable oil; 1 1/4 cups all-purpose flour; 2 1/2 cups chopped yellow onions; 1 1/2 cups chopped celery; 1 1/2 cups chopped green bell peppers; 1 lb okra, either fresh or frozen and cut into pieces; 1 1/2 lbs hot smoked sausage, such as andouille or kielbasa, cut crosswise into 1/2 inch slices; 3/4 lb smoked ham, cut into small cubes or 3/4 lb ham, nugget cut into small cubes; 1 1/2 teaspoons salt; 1/2 teaspoon cayenne; 3/4 teaspoon fresh ground black pepper; 3 bay leaves; 3 quarts chicken stock or 3 quarts chicken broth; 3 cups cooked chicken meat; 1 tablespoon Pickapeppa Sauce; 1 cup chopped parsley; 2 bunches chopped green onions; hot sauce, to taste (optional); 4 cups cooked long-grain rice, accompaniment

Servings: persons

1 cup vegetable oil
1 1/4 cups all-purpose flour
2 1/2 cups chopped yellow onions
1 1/2 cups chopped celery
1 1/2 cups chopped green bell peppers
1 lb okra, either fresh or frozen and cut into pieces
1 1/2 lbs hot smoked sausage, such as andouille or kielbasa, cut crosswise into 1/2 inch slices
3/4 lb smoked ham, cut into small cubes or 3/4 lb ham, nugget cut into small cubes
1 1/2 teaspoons salt
1/2 teaspoon cayenne
3/4 teaspoon fresh ground black pepper
3 bay leaves
3 quarts chicken stock or 3 quarts chicken broth
3 cups cooked chicken meat
1 tablespoon Pickapeppa Sauce
1 cup chopped parsley
2 bunches chopped green onions
hot sauce, to taste (optional)
4 cups cooked long-grain rice, accompaniment

1
In a large pot or Dutch oven, heat the oil over medium heat and stir in the flour, sprinkling a little at a time and whisking inches Whisk slowly and constantly for 20 to 25 minutes to make a dark brown roux, the color of chocolate.
2
If you get black specks in your roux it is burned and you will have to start over.
3
Add the onions, celery, okra and bell peppers and continue to stir for 4 to 5 minutes, or until wilted.
4
The mixture will be pasty and fairly dry.
5
Add the sausage, ham, salt, cayenne, pepper, and bay leaves and stir well.
6
Cook, stirring, for 3 to 4 minutes.
7
Add the stock or broth and stir well to combine with the roux mixture.
8
Bring to a boil, then reduce heat to medium-low.
9
Cook, uncovered, stirring occasionally, for 1 hour.
10
Add the chicken and cook just until the chicken is heated through, about 5 minutes.
11
Remove from the heat and stir in the parsley, Pickapeppa Sauce and green onions.
12
Ladle into deep soup bowls over rice.
13
Serve with hot sauce, if desired.

2036

kcal

Calories

Fat

206

Carbs

116

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 cup vegetable oil, 1 1/4 cups all-purpose flour, 2 1/2 cups chopped yellow onions, 1 1/2 cups chopped celery, and more.

Yes, Mean Chef Chicken, Andouille, Ham And Okra Gumbo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mean Chef Chicken, Andouille, Ham And Okra Gumbo

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