Chef Andrew Faulkner
Yellow Tomatoes, Okra, Corn and Chicken Gumbo
Yellow Tomatoes, Okra, Corn and Chicken Gumbo
Rated 5.0 stars by 1 users
Category
Soup & Stew
Servings
6 - 8 servings
Prep Time
10 minutes
Cook Time
2 hours
Author:
Chef Andrew Faulkner
Take a trip to NOLA without leaving home with this hearty gumbo. Leftovers taste even better!
Ingredients
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3 pounds chicken leg/thigh, cut in half
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1/2 cup vegetable oil
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2 large organic yellow onions, cut into 1 inch dice
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1 cup organic bell pepper - green, 1 inch diced
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1 cup organic bell pepper - yellow, 1 inch diced
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1 cup organic celery, 1 inch diced
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Salt and fresh ground pepper to taste
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1/2 cup all-purpose unbleached flour
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2 lbs. yellow tomatoes, peeled, seeded, and coarsely diced
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1 teaspoon organic garlic, finely chopped
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8 cup water
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1/2 pound Spicy Louisiana Sausage, sliced 3/8 inch thick
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1/2 pound okra, sliced 1/8" thick
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3 ears corn, kernels removed, or 1 1/2 cups thawed, frozen corn
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1 tablespoon thyme, finely chopped, fresh
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Cayenne pepper to taste
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2 cups long grain rice
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1/2 teaspoon salt
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3 cups water
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3 tablespoons organic green onions (scallions), sliced
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2 tablespoons organic Italian parsley, finely chopped
Rice
Directions
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.
Rice
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 let the rice steam for 10 minutes. Do not remove towel. Fluff with a fork before serving.
To serve, ladle the gumbo into big soup bowls over the rice. Garnish with green onions and parsley.
Filed in:
Chopped Garlic,
Gumbo,
NOLA,
Okra,
Organic Bell Pepper,
Organic Celery,
Organic Corn,
Organic Green Onions,
Organic Italian Parsley,
Organic Yellow Onions,
Soup & Stew,
Stew,
Thyme,
Yellow Tomatoes,
Yellow Tomatoes Okra Corn and Chicken Gumbo
