1 cup vegetable oil
1 cup all purpose flour
6 large onions, chopped (about 12 cups)
6 red bell peppers, seeded, chopped (about 7 cups)
8 celery stalks, chopped (about 3 cups)
16 garlic cloves, chopped
1 Tablespoon of Zatarains (or others Cajun spice Mix)
1 cup dry white wine
1/2 cup chopped fresh thyme
6 bay leaves
2 28-ounce cans diced tomatoes with juice
4 8-ounce bottles clam juice
4 cups low-salt chicken broth
4 pounds andouille sausage, cut crosswise into 1/2-inch-thick slices
3 pounds skinless boneless chicken thighs, cut into 1-inch cubes
2 16-ounce packages sliced frozen okra
4 pounds peeled deveined medium shrimp
Minced fresh Italian parsley
Debone Chicken Thighs by working a sharp knife between the bone and the meat.
Start with one cut in the middle and open the meat like a book.
Slice around and under the bone, separating the meat from the bone. Trim excess fat, and unwanted cartilage.
Cube the chicken into uniformed bite size pieces.
Lightly flour the chicken pieces in ‘seasoned ‘ white flour.
Using a large dutch oven is the best one-pot method for making gumbo.
Add Vegetable oil and heat on medium.
Brown your andouille sausage.
Remove your andouille sausage with a slotted spoon, allowing for the remaining fat and oil to remain.
Add your chicken pieces, making sure to shake off any excess flour prior.
Brown the chicken pieces until golden brown, being careful not to burn the bottom of the pan.
Remove chicken and add to andouille sausage. Reserve to be added later.
Now is the time to make the ‘roux’, which is the base of all fancy sauces…once you make a ‘roux’, you can make any sauce/gravy you have ever eaten. The Roux…..heat 1/2 cup of vegetable oil until it starts to bubble (not smoke)….once you get bubbles add 1/2 cup of white all purpose flour to the mix and start to Wisk immediately….your goal is to keep whisking until the flour absorbs all the butter and it turns into a paste….don’t allow to burn….keep stirring until the flour starts to turn light yellow maybe the color of a manila folder…when that happens it has become a “Blond Roux”…from here you can make over 100 sauces….but we are making a “Chocolate Roux”.
Add 1/2 cup of Veg oil into the dutch oven, allowing the oil to mix with the drippings from the Andouille and chicken,
Add 1/2 cup of sifted white flour.
Continuously stir with a wire wisk…DO NOT TAKE YOU EYES OFF THE ROUX.
Stir until this is the color if your Roux.
Add your diced ‘trinity’ of vegetables and allow to soften within the roux
Add 1/2 cup of White Wine .
Add one bottle of Clam Juice.
Add your chopped Thyme , Bay Leaf and your Cajun Spices.
Mix all Ingredients together and stir.
Allow the liquid to reduce a bit and the consistency to return to glue.
Return the Andouille and the browned chicken, making sure any of the juices that have collected to be added as well.
Add Chicken Broth and several splashes of hot sauce.
I choose to use a hand held immersion blender for a few quick pulses, you don’t have to.
Add your okra and shrimp. I keep the Okra frozen until this point because I find that cooking it while frozen keeps the okra from getting slimy.
Allow to return to soft boil or simmer.
Cook on low to medium for 45 minutes covered with a form fitting lid, making sure that the bottom is not burning by occasionally stirring.
Uncover and allow to reduce until you are happy with the thickness. Some people prefer a liquidy gumbo, others a hearty stew and still others prefer it be a paste.
This is how thick I like.
Serve with white rice.