Quick Big Easy Gumbo | Dorothy Lane Market

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

Dorothy Lane Market
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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