Chris Coates uses many of the foods he finds in the late-summer produce delivery to make gumbo. And if the box holds too many onions or peppers or okra, he freezes them so he can make gumbo all year with his Kentucky vegetables. Chris and Rebecca learned this gumbo when they attended a class at the New Orleans School of Cooking on vacation. “Joe’s Stuff” is the signature Cajun spice blend of the school, which can be ordered online. Or substitute your favorite Cajun spice mixture.
Ingredients
- 1 pound chicken, cut up or boned
- Salt and pepper
- 1 pound andouille sausage
- ½ cup oil plus more for cooking chicken
- ½ cup flour
- 2 cups chopped onions
- 1 cup chopped celery
- 1 cup chopped green pepper
- ½ cup okra
- 1 tablespoon garlic, chopped
- 1 tablespoon Joe’s Stuff or other Cajun seasoning, or to taste
- 6 cups chicken stock, or stock of choice
- 1 cup chopped green onions
- File powder, optional
Preparation
• If using chicken pieces, season them with salt and pepper and brown them in cooking oil over medium heat in a large pot. Add sausage to pot and cook with chicken until brown on all sides. Slice the andouille in ½-inch slices.
• In a skillet, combine oil and flour, stirring to combine evenly. Cook over medium-low heat, stirring often, until mixture is caramel brown.
• Add onions, celery, green pepper and okra and cook 10 minutes, stirring often. Add garlic and, stirring often, cook another 15 minutes, or until vegetables have reached a tenderness you like.
• Add to pot with chicken, sausage, Cajun seasoning and broth. Bring to a boil; reduce heat to simmer for an hour or more. Season the gumbo to your taste.
• Ten minutes before serving, and green onions and file powder if desired.
