This is a great winter dish that can really spice up cold evenings. It is a labor of love, but worth the effort. To prepare, first roast a chicken or prepare in some other way, and then save about 3 or so cups of shredded chicken to use in the gumbo. You can also include other protein, like andouille sausage or shrimp. This recipe can be made all year long–and I used frozen okra and roasted red peppers from last summer’s boxes. This recipe makes at least eight servings.
Chicken Gumbo
5 tbs canola or coconut oil, divided
1 lb thawed frozen okra, cut into 1/4 inch rounds
4 tsp apple cider vinegar
1/3 c all-purpose flour
1-2 cups chopped peppers (I used frozen roasted red peppers, thawed and chopped, or you can use fresh bell peppers or poblano peppers)
1 c chopped yellow onions
1 dried hot pepper (I dried hot peppers from last fall’s box)–finely chopped
1 c chopped scallions, divided
2 cloves garlic, minced
2 cups homemade chicken or vegetable stock, or water (optional: 1 cup Fair Ridge Farms tomato juice and 1 cup water or stock)
1 28-oz can diced tomatoes with their juice
2 bay leaves
1/2 tsp dried thyme
1 tbsp dried celery leaves
1 tsp Creole seasoning (optional)
1 tbs Worcestershire sauce
1/4 tsp salt
3 cups cooked, shredded chicken
optional: andouille sausage or peeled, deveined raw shrimp
Heat 1 tbs oil in a large skillet over medium heat. Add okra and cook, stirring often, until it turns dark brown–about 20 minutes. Add vinegar and cook, stirring often for 2-3 more minutes. Remove from heat and set aside.
Heat remaining 4 tbs oil in a large heavy pot over medium heat. Add flour and cook, stirring slowly and constantly, until the mixture smells toasty and is the color of peanut butter–about 5-10 minutes. Add peppers, onions, 1/2 cup scallions, celery, hot pepper,and garlic. Cook, stirring often, until vegetables are tender and lightly golden–about 10 minutes. Stir in okra, tomatoes, stock (or water/tomato juice option), bay leaves, thyme, dried celery leaves, Worcestershire, creole seasoning, chicken, and salt. Reduce heat to medium-low and simmer, covered, for about 45 minutes. If using, add cooked sausage or raw shrimp. Simmer, uncovered (or until shrimp is cooked through), for about eight minutes. Garnish with scallions.
Cornbread
1 cup Fair Ridge Farms cornmeal
1 cup all purpose flour
1 tbs sugar, honey, or molasses
2 tsp baking powder
1/2 tsp salt
1 cup milk (or unsweetened almond or some other nut milk)
1 egg, beaten
1/4 cup canola or coconut oil
Preheat oven to 400 degrees. Grease an 8 or 9 inch pan. Blend all dry ingredients, then add remaining ingredients and stir until just moist. Pour into greased pan and bake for 20-25 minutes.
Enjoy!
