Food Babe's Organic Gumbo
- Roux:
- 1 cup of a high smoke point oil or butter (try grape seed oil for an alternative to canola)
- 1 cup of stone ground whole wheat flour
- Trinity:
- 2 medium white or yellow onions chopped
- 2 green bell peppers chopped
- 1 bunch of celery chopped
- Other:
- 4 cloves of fresh garlic chopped
- 2 cups of fresh okra chopped
- 1 whole chicken
- 1 pound fresh andouille sausage cooked well done and sliced into 1 inch pieces
- 5 sprigs of rosemary
- 5 sprigs of thyme
- 10 leaves sage
- 6 bay leaves
- (Use half the herbs to make a “bouquet garni” by tying them together using butcher twine)
- sea salt and pepper
- hot sauce – we used “Earth Fare” brand “Organic Hot Sauce”
- Making the Roux:
- Place large frying pan on medium-low heat (3)
- Add flour and oil to pan
- Stirring constantly (~45mins)
- Be careful, the roux can burn if unattended for more than ~2mins
- Meanwhile…Make the Stock and Chicken…
- Heat 6 quarts of water and 1 TBSP of sea salt in a large stock pots
- Rinse chicken, then salt and pepper on all sides
- Place whole chicken and half of herbs in pots
- Boil, then turn down to simmer and cover pots
- Cook until chicken is tender and falls off bone (~30-45mins)
- Once chicken is cooked, remove chicken and strain broth removing all herbs
- Shred chicken in a bowl and keep 8 cups stock remaining in pots
- Once roux has changed color to a deep brown, add trinity and garlic
- Stir until vegetables begin to soften (~ 4-7 mins)
- Add combined roux and vegetables to stock and stir until all roux is dissolved in broth
- Add chicken, okra, bouquet garni, cooked sausage to pot and bring to boils
- Reduce heat to simmer for 4-6 hours
- Enjoy over jasmine brown rice and add hot sauce to taste
**All ingredients organic, andouille sausage house made with all natural humanely treated pork**
Recipe by Food Babe at https://foodbabe.com/goodie-goodie-gumbo/
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