Chef Dez shares his recipe for gumbo.
Ingredients
-1/2 cup canola oil or vegetable oil
-1/2 cup flour
-1 medium onion, diced small, approximately 1.5 cups
-1 medium red bell pepper, diced small, approximately 1 cup
-2 celery stalks, diced small, approximately 1 cup
-1 300g package frozen okra, thawed & sliced into circles
-2 tsp dried thyme leaves (not ground)
-2 bay leaves
-6 to 8 garlic cloves, chopped
-454g smoked andouille sausage, sliced lengthwise in half, then sliced into small pieces
-10 boneless/skinless chicken thighs, cut into bite sized chunks
-1/2 cup white wine
-4 cups chicken broth
-3 tsp sugar
-1 – 156ml can tomato paste
-1/2 tsp pepper
-1 to 2 tsp salt, to taste
-Cooked rice
-Optional: garnish with a sprig of fresh thyme
Method
1. Heat a large heavy bottomed pot over medium-high heat. Add the oil and heat slightly. Stir in the flour and reduce the heat to medium or medium-low and stir constantly for 20-30 minutes until this mixture (called a roux) has turned dark brown, resembling the colour of melted milk chocolate.
2. Stir in the onion, bell pepper, and celery. Turn up the heat to medium and cook for approximately 2 to 3 minutes, stirring occasionally. It will get extremely thick.
3. Stir in the okra, thyme, and bay leaves and cook for approximately 2 to 3 more minutes, stirring occasionally.
4. Stir in the garlic, sausage, chicken, and wine. Cook for 5 minutes, stirring constantly until the chicken has mostly cooked.
5. Stir in the broth, sugar, tomato paste, and pepper. Increase the heat to high and bring to a boil. Then simmer at a low boil, uncovered, for 30 minutes, stirring occasionally, until it has reduced and thickened.
6. Season to taste with the salt and serve immediately over cooked rice, with or without garnish.
Makes 6 to 8 portions
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