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Yellow Tomatoes, Okra, Corn And Chicken Gumbo
By Chef Andrew Faulkner


3 pounds Chicken Legs cut in half
1/2 cup Vegetable Oil
2 large Organic Yellow Onion cut into 1 inch dice
1 cups organic bell pepper - green 1 inch diced
1 cup organic bell peppers - yellow 1 inch diced
1 cup Organic Celery 1 inch diced
Salt to taste
1/2 cup All Purpose Unbleached Flour
2 lbs. Yellow Tomatoes peeled seeded and coarsely diced
1 teaspoon organic garlic - Finely Chopped
8 cup Water
1/2 pounds Spicy Louisiana Sausage sliced 3/8 inch thick
1/2 pounds Okra 1\8 inch sliced thick
3 ears Kernels From sweet corn or 1 1\2 cups frozen corn thawed
1 tablespoon Thyme finely chopped fresh
Salt to taste
Fresh Ground Black Pepper to taste
Cayenne Pepper to taste
2 cups Long Grain Rice
1/2 teaspoon Salt
3 cups Water
3 tablespoon green onion - sliced for garnish
2 tablespoon Italian Parsley finely choped for garnish


In a 4-quart Dutch oven or enamelware pot over medium heat, brown the chicken pieces lightly in the oil for approximately 3 to 5 minutes on each side, turning frequently.

Remove the chicken and reserve. Add the onion, bell peppers, and celery. salt lightly and cook for 3 minutes.

Add the flour, stirring well with a wooden spoon. Continue cooking for 5 to 6 minutes until the flour is quite brown.

Add the tomato, garlic, and water and bring the mixture to a boil. Return the chicken to the pot and reduce the heat to a simmer.

Cover and cook for 1 hour, or until the chicken is very tender. Add the sausage, okra, corn, and thyme.

Cook for another 10 minutes. Skim off any fat that has risen to the surface. Check seasoning and add salt, pepper, and cayenne to taste.

Begin the rice 25 minutes before serving. Place the rice, salt, and water in a medium-sized saucepan and bring to a boil over high heat. lower the heat to simmer and cook, covered, for 15 minutes.

Remove from heat, cover pot with a dish towel, and lit the rice sit for 10 minutes.

Fluff with a fork before serving. To serve, ladle the gumbo into big soup bowls over the rice. Garnish with green onions and parsley.