Chicken and Okra Gumbo

Chicken and Okra Gumbo

This easy version of gumbo is made with store-bought rotisserie chicken, andouille sausage links, canned chicken broth, and jerk seasoning.

Ingredients :

• 1 cup all-purpose flour
• 1/2 cup vegetable oil
• 1 large white onion, cut into 1/2-inch dice
• 3 large celery ribs, cut into 1/4-inch dice
• 2 green bell peppers, cut into 1/2-inch dice
• 3 garlic cloves, finely chopped
• 6 cups chicken stock or low-sodium broth
• 6 ounces andouille links, thinly sliced
• 2 bay leaves
• 2 tablespoons prepared jerk paste or 1 tablespoon ground jerk seasoning
• 1 tablespoon dried thyme
• 1 tablespoon smoked hot paprika
• 3/4 pound fresh or thawed frozen okra, sliced 1/4 inch thick
• 1 (3 1/2-pound) rotisserie chicken — meat shredded, skin and bones discarded
• salt and freshly ground pepper
• hot sauce (such as tabasco)
• steamed long-grain white rice, for serving
• 2 scallions, thinly sliced

Directions

1. In a large enameled cast-iron Dutch oven, whisk flour with oil until smooth. Cook roux over moderately low heat, whisking often, until deep brown, about 1 hour and 15 minutes. Add onion, celery, bell peppers, and garlic and cook over moderately low heat, stirring, until onion is translucent, about 20 minutes.
2. Gradually add stock to Dutch oven, whisking until smooth. Add andouille, bay leaves, jerk paste, thyme, and paprika and bring to a simmer. Cook over low heat for 45 minutes, stirring occasionally.
3. Add okra to Dutch oven and simmer until tender, 15 minutes. Stir in chicken meat and season gumbo with salt, pepper, and Tabasco. Discard bay leaves, then ladle gumbo over rice. Garnish with scallions and serve with hot sauce.