Quick Big Easy Gumbo | Dorothy Lane Market

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    Quick Big Easy Gumbo

    PREP TIME 5 mins
    COOK TIME 40 mins
    SERVINGS 6
    Chef Carrie Walters
    • POSTED Jul 22nd, 2021
    • BY Chef Carrie Walters
    Give your gumbo a toothsome twist by replacing the chicken with alligator!

    INGREDIENTS

    • 3 Tbsp Vera Jane's Extra-Virgin Olive Oil
    • 3 Tbsp flour
    • 1 onion, chopped
    • 2 ribs celery, chopped
    • 1 green bell pepper, chopped
    • 1 (10-oz) bag frozen sliced okra
    • 1 bay leaf
    • 1 tsp dried oregano
    • 1 tsp dried thyme
    • 2 tsp salt
    • ¼ tsp fresh-ground black pepper
    • ¼ tsp cayenne
    • 1 (15-oz) can crushed tomatoes in purée
    • 1 qt chicken broth or stock
    • 1 lb smoked sausage or Andouille , halved and cut into 1/2-in slices
    • 1 lb boneless, skinless chicken breasts (or alligator), cut into 1/2-inch pieces

    INSTRUCTIONS

    1
    In a large pot, heat the oil over medium heat. Whisk in the flour and cook, whisking, until starting to brown, about 4 minutes. Reduce the heat to low.
    2
    Stir in the onion, celery, and bell pepper and cook until starting to soften, about 7 minutes. Add the okra, bay leaf, thyme, oregano, salt, black pepper, cayenne, and tomatoes. Cover and cook for 5 minutes.
    3
    Stir in the broth and the smoked sausage. Bring to a boil. Reduce the heat and simmer for 15 minutes. Add the chicken and cook until just done, 6-8 minutes longer. Remove the bay leaf.
    4
    To serve, put a mound of rice in the center of a bowl and ladle the gumbo around the rice.

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    Quick Big Easy Gumbo

    PREP TIME 5 mins
    COOK TIME 40 mins
    SERVINGS 6

    INGREDIENTS

    • 3 Tbsp Vera Jane's Extra-Virgin Olive Oil
    • 3 Tbsp flour
    • 1 onion, chopped
    • 2 ribs celery, chopped
    • 1 green bell pepper, chopped
    • 1 (10-oz) bag frozen sliced okra
    • 1 bay leaf
    • 1 tsp dried oregano
    • 1 tsp dried thyme
    • 2 tsp salt
    • ¼ tsp fresh-ground black pepper
    • ¼ tsp cayenne
    • 1 (15-oz) can crushed tomatoes in purée
    • 1 qt chicken broth or stock
    • 1 lb smoked sausage or Andouille , halved and cut into 1/2-in slices
    • 1 lb boneless, skinless chicken breasts (or alligator), cut into 1/2-inch pieces

    INSTRUCTIONS

    1
    In a large pot, heat the oil over medium heat. Whisk in the flour and cook, whisking, until starting to brown, about 4 minutes. Reduce the heat to low.
    2
    Stir in the onion, celery, and bell pepper and cook until starting to soften, about 7 minutes. Add the okra, bay leaf, thyme, oregano, salt, black pepper, cayenne, and tomatoes. Cover and cook for 5 minutes.
    3
    Stir in the broth and the smoked sausage. Bring to a boil. Reduce the heat and simmer for 15 minutes. Add the chicken and cook until just done, 6-8 minutes longer. Remove the bay leaf.
    4
    To serve, put a mound of rice in the center of a bowl and ladle the gumbo around the rice.

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