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.

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

Chicken and Okra Gumbo Eli and Sue’s Recipe from The Prudhomme Family Cookbook by Paul Prudhomme Serves 6 as a main dish. 1 (5-6 lb) stewing chicken, cut up (use the giblets too) Seasoning Mix (see ...

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.

CHICKEN, SAUSAGE AND OKRA GUMBO As seen in "At the Southern Table with Paula Deen"Ingredients: ¾ c. plus 2 tbsp. vegetable oil, divided 2 lbs. boneless skinless chicken thighs, cut into bite ...

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 ...

When you hear the word "gumbo," your mind immediately goes to Louisiana, where this dish originated in the 18th century. It's a mixture of deep, rich flavors, starting with the dark roux, a ...