Our easy chicken and okra gumbo is simplified with premade rotisserie chicken. But the hearty soup still requires some effort — the flavor key is the rich, dark roux, which cooks for more than ...

Add the okra and simmer until just tender, about 8 minutes. Add the reserved shredded chicken and the andouille rounds and simmer for 10 minutes. Season the gumbo with salt and pepper.

In a large enameled cast-iron casserole, whisk the flour with 1/2 cup of oil until smooth. Cook the roux over moderately low heat, whisking often, until deep brown, about 1 hour and 15 minutes.

6 cups homemade shrimp stock (or chicken stock) 3/4 cup white wine 2 cups water as needed 2 bay leaves 1 tsp. sweet basil 1/2 tsp. powdered thyme 1 tsp. red pepper flakes, if desired 2 tsp. Kosher ...

Gumbo is probably this country’s greatest contribution to world cuisine. Barbecue, fried chicken and the hamburger all have their supporters, but each dish can be traced to an origin outside ...

Cook chicken and sausage in batches, stirring frequently, until browned on all sides, about 10 minutes. Remove from pot, and let drain on paper towels. Add remaining ¾ cup oil to pot, and heat ...

My gluten free gumbo features all of the authentic flavors and textures that make it as New Orleans legit as it could possibly get, y'all!! Smoked sausage, tender chicken, and succulent shrimp share ...

3 pounds chicken legs and thighs. 1/2 cup vegetable oil. 2 large yellow onions, cut into 1-inch dice. 1 cup green bell pepper pieces, in 1-inch dice ...

I like pickled okra well enough, but in gumbo, I often dislike the texture. ... We served the gumbo over brown rice cooked in the chicken/shrimp stock for 45 minutes. Servings: 6-8 ...