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1
To shorten the cooking time of the okra, place it in a microwave safe bowl add two tbsp water, cover with plastic wrap, and cook 15 minutes. Stir, and cook an additional 5-10 minutes until the okra has changed color from bright green to a duller more olive color.
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2
Meanwhile, cook your chicken as desired, and chop into edible sized pieces. Dice the veggies. If you are using frozen veggies, microwave them a few minutes and drain off the excess liquid.
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3
Meanwhile, if time permits, slice the sausage and brown in a skillet over medium-high heat for about 5 minutes. (You can cook it in the pot you plan to make the gumbo in and set it aside if preferred.)
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4
In a large pot (preferably a cast iron dutch oven) brown the onions, bell peppers, and okra over medium high heat. The okra takes forever to cook, and requires constant stirring since it burns easily. It is done when the seeds begin to turn purple/brown - after about 25-30 minutes of cooking. If you didn't microwave it to begin with, you will need to cook it for about an hour. NOTE: I made this about 5 times before I realized that the okra must be cooked until the seeds are at least slightly brown. Otherwise, it will taste good but it won't get the right consistency.
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5
Add the chicken, sausage, tomatoes, broth/juice/bullion and water. I try to add about 1 1/2 times the amount of water as the amount of stuff already in the pot.
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6
Bring to a low simmer, simmer for an hour, stirring occasionally and adding water if needed. Add salt, pepper, and Tony's at the end of cooking. Serve over warm rice.
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7
I don't care for it, but my husband's cajun family serve potato salad as a side dish with their gumbo.
