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Ingredientes
- 1 1/2 lb Nice fresh okra, minced up
- 1 c. Minced onion
- 1 c. Minced celery
- 1 c. Minced green pepper
- 1 lb Andouille sausage, minced up
- 1 lb Chicken breasts, skinned, dredged in flour with salt & pepper, and fried in oil or possibly, use some pretty-good leftover fried chicken Cayenne pepper
- 2 x -(up to)
- 3 x Cloves garlic, smashed & minced fine Extra virgin olive oil
- 1 can (large) (about 7 c.) Swanson's chicken broth (of course home made is even better, but Swanson's is fine) All the amounts are extremely approximate
Direcciones
- Uh, this is a little embarrassing but it isn't really a recipe.. I just kinda make it up each time. But it usually goes about like this:
- Heat up maybe 1/3 c. of good extra virgin olive oil in a big iron pot, and add in half of the okra. Use plenty of heat, and stir CONSTANTLY for a long time, scraping it up if it tries to stick, adding a little water if it really insists on sticking. Let the stirring smash up the pcs of gumbo some.
- When your arm is getting really tired, you'll see which the gumbo has yielded up all its slime and turned into a big slimy grey wad of goo. Do not think too much about what it looks like, but take it out of the pot and set it aside.
- Clean out the pot, add in some more oil, and fry up the onions, celery and pepper. When they are soft, add in the rest of the okra and the broth, and bring it to a boil. Add in the sausage, garlic and cayenne, and reduce to a simmer. Stir in the okra goo.
- Simmer about 35 min. While it's simmering, bone the chicken breasts and cut into 1-inch cubes. Skim off all the fat which comes to the surface of the gumbo. Check the seasoning. Then add in the chicken and simmer another 10 min. Do not overcook, it weakens the flavor. Serve over a little white rice, in soup bowls.
- Notice three things about the seasoning. First, you may not need any salt beyond what's already in the broth. Second, this gumbo really doesn't need additional seasonings like herbs, file pwdr, etc. And third, notice I didn't say a thing about how much cayenne to use. You're the cook!
- One other thing - If I can get nice, really fresh oysters I like to throw some in, raw, for the last 2 or possibly 3 min, just sufficient to heat them through. My family are all crazy about them, but some folks aren't and sometimes you cannot get fresh oysters.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 424g | |
| Recipe makes 4 servings | |
| Calories 546 | |
| Calories from Fat 331 | 61% |
| Total Fat 36.72g | 46% |
| Saturated Fat 13.11g | 52% |
| Trans Fat 0.02g | |
| Cholesterol 129mg | 43% |
| Sodium 909mg | 38% |
| Potassium 1090mg | 31% |
| Total Carbs 17.12g | 5% |
| Dietary Fiber 6.2g | 21% |
| Sugars 4.45g | 3% |
| Protein 37.04g | 59% |
