Louisiana Gumbo

Summary

Ingredients

• 10 okra pods, thinly sliced
• 0.25 ¼ cup flour
• 4 chicken breasts, cut into pieces
• 4 sausages (paprika sausages or andouille), if available
• 0.25 ¼ cup olive oil
• 1 ½ cup onion (s), diced
• 1 cup celery, diced
• 1 cup onion (s), green, diced
• 3 clove (s) garlic, pressed
• some parsley, chopped
• 1 tablespoon thyme
• 1 tablespoon Worcestershire sauce
• 0.25 liter ¼ chicken broth
• 1 can pizza tomatoes (400 ml)
• 2 tablespoon tomato paste
• 1 bay leaf
• 1 tablespoon salt
• 2 tablespoon Tabasco
• 1 cup rice, cooked

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Instructions

1. Heat some oil in a saucepan. Fry the okra pods for about 10 minutes over medium heat until they are through and lightly brown. Remove and set aside.
2. Put the sausage slices and the chicken breasts in the saucepan and brown all over. Remove and set aside.
3. Heat at least 3 tablespoons of oil in the same saucepan, add the flour and brown over medium heat, stirring constantly, for about 20 minutes, until the mixture turns dark brown and develops a nutty taste. Put onions, celery, parsley and garlic in the pot and sauté for about 5 minutes. Stir in the broth, tomatoes, tomato paste, thyme, Worchester sauce, bay leaf, okra pods and Tabasco and bring to the boil. Let simmer for 15 minutes.
4. Put the chicken breasts and sausage back in the pot. Reduce the heat and simmer uncovered for 45 minutes. Stirring occasionally. Serve in bowls and place a ladle of rice on top of each serving.

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