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 ...

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.

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.

Get ready to bring the soulful, rich flavors of Louisiana straight into your kitchen with this incredible New Orleans Cajun ...

Cover and simmer the gumbo for 20–25 minutes, or until the chicken is cooked through and the flavors are blended. 5⃣ Serve Ladle hot gumbo over cooked white rice or serve with crusty bread.

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 ...

From his food memoir "Koshersoul," Michael Twitty's okra gumbo recipe is a vegetable-forward take on the classic ... 6 cups kosher pareve “chicken” broth, divided. ⅓ cup plus 3 tablespoons ...

Okra is a heralded ingredient in cuisines from around the world. Pictured are (from left, clockwise): Round Steak and Okra Gumbo, Brazilian Chicken and Okra, Greek Okra and Tomatoes, and Air Fryer ...

1-1/2 teaspoons dried basil. 4 cups or so chicken broth. 1/2 cup rice. 1 can, 14.5 oz., diced tomatoes. As much okra as you like, sliced. Fresh parsley, minced (optional) ...

Okra gets a little sticky as it cooks – some folks call it slimy, but that’s a good thing. If you were to add the okra to the soup, it helps thicken it. Anyway, I cook it separately since not ...