We know Gumbo takes a long time to make, but you’ll craft this one with absolute pleasure once you realize just how delicious it truly is.
More than that, you’ll get all sorts of fire from the Mad Dog 357 Reaper Pepper Puree in every bite. And it’s damn good.
The ingredient list may seem a little long, but you can easily double this recipe (which serves 6-8 as it’s written) and freeze half of it if you don’t want to go through the trouble of preparing them constantly – we’re quite certain you’ll want this constantly, though you may try it first on National Gumbo Day on October 12th.
½ cup Vegetable oil
½ cup All-purpose flour
3 ribs Celery, chopped
1 Green bell pepper, chopped
1 small Onion, chopped
4 cloves Garlic, minced
½ bunch Scallions, sliced
4 cups Chicken stock
1 can (15 oz) Diced tomatoes
6 ounces Andouille sausage, sliced into 1/2″ pieces
6 ounces Smoked sausage, sliced into 1/2″ pieces
2 Bay leaves
Salt and pepper, to taste
1 tablespoon Vegetable oil
5 ounces Okra, sliced
½ Rotisserie chicken, shredded
6 cups Cooked white rice, for serving
Heat the oil in a Dutch oven over medium heat. When hot, add the flour and whisk until well-combined. Continue cooking, whisking regularly, until the roux has become the color of milk chocolate – about 20 minutes.
Add the celery, bell pepper, onions, garlic and half the scallions and cook, stirring with a wooden spoon for about 5 minutes, until the vegetables are soft.
Add the Mad Dog 357 Reaper Pepper Puree along with the stock, tomatoes, sausages and bay leaves. Season with salt and pepper, to taste. Stir everything to combine and bring to a boil. Reduce the heat to medium-low and allow everything to simmer gently for 20 minutes.
Meanwhile, heat 1 tablespoon of oil in a skillet over high heat. Add the okra to the skillet and cook, stirring as needed until the okra gel dries slightly – about 3 minutes. Add to the Dutch oven.
Cook the gumbo for up to 2 hours longer, or as desired, adding the shredded chicken 20 minutes before serving.
Remove the bay leaves before serving the gumbo over the cooked rice, sprinkled with the remaining scallions.