1/3 cup Unsalted Butter
1/3 cup All-Purpose Flour
2 Tablespoons Unsalted Butter
2 Tablespoons Extra Virgin Olive oil
2 Tablespoons White Vinegar
1 (12 oz.) package Melissa's Okra
- ends trimmed; sliced into 1/8 inch rounds
½ pound Andouille Sausage or Kielbasa Sausage cut into ½ inch slices
1/2 pound Hot Linguica Sausage - cut into bite size pieces
1/2 pound Chicken Breast - cut into bite size pieces
1 cup Cipolline Onions
or Cipolla Onions diced small
1 cup Organic Celery
1 cup Organic Green Bell Pepper
3 cloves Organic Garlic
*Roasted and Minced
4 cups Chicken Broth
2 cups Organic Tomatoes
1/3 cup Organic Parsley
1 teaspoon My Grinders
Coarse Sea Salt
½ teaspoon My Grinders Rainbow Peppercorns
½ teaspoon Cayenne Pepper
½ teaspoon Paprika
2 Bay Leaves
1½ teaspoon File Powder
1/3 cup Cold Water
1 package Melissa's Steamed Blackeyed Peas
Tabasco Sauce (if desired) to taste
First you need to make a roux.
In a saucepan, melt the 1/3 cup of butter and whisk in the flour, over medium heat.
Whisking constantly, cook until a golden brown roux is formed, about 10 - 15 minutes. Set aside.
In a sauté pan, melt the 2 tablespoons of butter and heat the olive oil and vinegar. Add the okra and, while stirring often, fry the okra for 10-15 minutes until no longer slimy. Remove the okra with a slotted spoon and set aside.
In a large pot, render the sausages and brown the chicken over medium-high heat.
Stir in the onion, celery, bell pepper and garlic and sweat over medium-low heat, until tender.
Thoroughly blend the roux into the sausage, chicken and vegetable mixture.
Stir in the chicken broth, tomatoes, parsley, salt, pepper, cayenne, paprika and bay leaves.
Bring to a boil, reduce the heat and simmer 20 minutes, stirring occasionally.
Dissolve file powder in cold water and add to the gumbo.
Stir in steamed blackeyed peas and fried okra and heat through.
Remove bay leaves and serve in soup bowls with a splash of tabasco, if desired.
Makes about 10-12 servings.Note
I like to serve mine over white rice.