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I cook it. You read it. And who knows…maybe you’ll give it a try!
Okra is to Arkansas as lobster is to Maine. It’s all around you in this great state, which is a good thing for me. We were recently at the Bernice Garden Farmers’ Market when I came across a beautiful batch.
With okra in possession and temps dipping just a bit, I figured it was a perfect time to whip up a huge pot of gumbo. I’m picky when it comes to my gumbo, often preferring the base to be thick and spicy. And while I love me some seafood gumbo, the wife is allergic to shellfish, and thus…hello Cajun Chicken and Sausage Gumbo.
Scanning this recipe, you’ll notice one huge omission…the okra. One of the great things about making gumbo is the ability to add various ingredients to an already simple, yet effective recipe like the one mentioned in this post.
It’s worth noting the preparation of a good gumbo is often time consuming. Plan on taking a good 4-hour block out of your life. But once you get the roux set (which only takes 10 minutes), it’s smooth sailing the rest of the way.
And this recipe is a winner. The base is super thick and the addition of okra is a perfect complement to the shredded chicken and slightly spicy andouille sausage. Throw on a scoop of rice and you’re in heaven. Overall, I prefer my gumbo to be a tad spicier, but this is nothing a little hot sauce can’t correct.