Easier, authentic New Orleans Chicken Gumbo using Rozie's Hot RelSa along with green bell pepper to make the Holy Trinity and the carefully crafted flavors of Cajun Cooking.
Ingredients:
1 1/2 pounds boneless skinless chicken thighs
8 ounces Andouille sausage, sliced in 1/2 inch segments
1/2 cup butter
1/2 cup all-purpose flour
1 tablespoon vegetable oil
1 cup chopped green bell pepper
1/2 cup Rozie's Hot RelSa
3 cups chicken stock or chicken broth, heated
6 ounces okra, frozen, cut
3 cups prepared white rice
Salt and pepper to taste
Chopped parsley to garnish
1. Chicken instructions:
Preheat oven to 350 degrees.
Lightly oil oven-safe baking dish.
Place chicken thighs in baking dish; lightly salt and pepper, cover with aluminum foil and bake until internal temperature reaches 165 degrees.
Shred meat, set aside.
First you start with a Roux
Roux is the foundation for most dishes in NOLA Cuisine: Gumbo, Crawfish Pie, Courtbouillon, Grillades… Making a good Roux is essential!
2. Roux instructions:
Melt the butter over medium-low heat, then add the flour.
Stir constantly with a wooden spoon in a figure 8 motion for even cooking.
For Cajun cooking you want a dark roux, about the color of caramel. Be patient, this can take some time a should be stirred frequently or constantly. This will take about 30 minutes but don't judge by the time, go by the color and aroma - it should have a nutty smell.
This is what you're looking for
A lovely caramel color
Darker is even better!
3. Holy trinity instructions
The Holy Trinity of Cajun cooking consists of onions, celery and bell peppers and is the base for several dishes in Cajun cooking. Rozie's RelSa's contain leek and celery so we're adding some green pepper to the saute. Using RelSa saves some chopping and dicing along with extra flavor and heat
In a heavy skillet or saute pan add Rozie's Hot RelSa and chopped green pepper.
After saute' for a couple of minutes move to one side of the skillet, in the other side of the skillet add the Andouille sausage. Increase the heat enough to slightly brown the edges of the andouille.
4. Combining the Holy Trinity and the Roux Instructions
Add the Holy Trinity and Andouille to the Roux pot, heat to simmering.
Add the chicken stock in 1 cup increments, stirring after each addition, this will start the thickening of the roux.
Add the shredded chicken and finally the frozen okra which will thicken the gumbo a bit more, simmer until okra is warmed.
*Okra pods contain a gummy, slippery substance that tends to become more slippery or gelatinous when cooked. It's that mucilaginous texture that helps to thicken soups, stews, and gumbo.
Add more stock if you feel the gumbo is too thick.
Plate rice, pour your gumbo over and sprinkle with some parsley.
Nice to serve with a warm crusty baguette.