Okra Gumbo with Creole Mustard and Marjoram

Okra Gumbo with Creole Mustard and Marjoram

Dark roux and sliced okra build a rich, earthy gumbo rounded out by tangy Creole mustard.

Total 2 hr 25 min Makes 6 servings Calories 485/serving

Dietary

Dairy free, Nut free

Allergens

Wheat, Red meat

This gumbo leans on a slow-cooked flour-and-oil roux and tender okra for body and a deep, nutty flavor base, while a spoonful of Creole mustard and a touch of marjoram brighten the long-simmered broth. Smoked sausage and chicken thighs make it hearty enough for a weeknight dinner or a pot for feeding a crowd. Serve over rice with a shake of hot sauce at the table.

Ingredients

  • 1/2 cup all-purpose flour
  • 1/2 cup vegetable oil
  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 3 cups okra, sliced into rounds
  • 12 ounces andouille sausage, sliced into rounds
  • 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 can diced tomatoes, 14.5 ounces
  • 6 cups chicken stock
  • 2 tablespoons Creole mustard
  • 1 teaspoon dried marjoram
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 2 bay leaves
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 cups cooked white rice
  • 2 tablespoons fresh parsley, chopped
  • 3 green onions, sliced

Method

  1. In a heavy 6-quart saucepan or Dutch oven, whisk together the flour and vegetable oil over medium heat to form a roux.

  2. Cook the roux, whisking constantly, until it turns a deep reddish-brown, the color of dark chocolate, 25 to 35 minutes. Lower the heat if it begins to smoke or darken too quickly.

  3. Add the onion, bell pepper, and celery to the roux and cook, stirring often, until softened, about 6 minutes.

  4. Stir in the garlic and cook until fragrant, about 1 minute.

  5. Add the sliced okra and cook, stirring occasionally, until it loses some of its ropy texture, about 8 minutes.

  6. In a separate skillet over medium-high heat, brown the andouille sausage, about 5 minutes, then add it to the pot along with any rendered fat.

  7. Add the chicken thigh pieces, diced tomatoes with their juices, and chicken stock. Stir to combine, scraping up any browned bits from the bottom of the pot.

  8. Stir in the Creole mustard, marjoram, smoked paprika, cayenne, bay leaves, salt, and black pepper. Bring to a boil.

  9. Reduce heat to low and simmer uncovered, stirring occasionally, until the gumbo thickens and the chicken is cooked through, about 1 hour.

  10. Remove the bay leaves and skim any excess oil from the surface. Taste and adjust seasoning with additional salt, pepper, or Creole mustard as needed.

  11. Spoon cooked rice into bowls and ladle the gumbo over the top. Garnish with chopped parsley and sliced green onions before serving.

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    Okra Gumbo with Creole Mustard and Marjoram

    This gumbo leans on a slow-cooked flour-and-oil roux and tender okra for body and a deep, nutty flavor base, while a spoonful of Creole mustard and a touch of marjoram brighten the long-simmered broth. Smoked sausage and chicken thighs make it hearty enough for a weeknight dinner or a pot for feeding a crowd. Serve over rice with a shake of hot sauce at the table.

    2 hr 25 min 6 servings 485 cal

    Ingredients

    • 1/2 cup all-purpose flour
    • 1/2 cup vegetable oil
    • 1 yellow onion, diced
    • 1 green bell pepper, diced
    • 2 celery stalks, diced
    • 4 cloves garlic, minced
    • 3 cups okra, sliced into rounds
    • 12 ounces andouille sausage, sliced into rounds
    • 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
    • 1 can diced tomatoes, 14.5 ounces
    • 6 cups chicken stock
    • 2 tablespoons Creole mustard
    • 1 teaspoon dried marjoram
    • 1 teaspoon smoked paprika
    • 1/2 teaspoon cayenne pepper
    • 2 bay leaves
    • 1 teaspoon kosher salt
    • 1/2 teaspoon freshly ground black pepper
    • 4 cups cooked white rice
    • 2 tablespoons fresh parsley, chopped
    • 3 green onions, sliced

    Method

    1. 1

      In a heavy 6-quart saucepan or Dutch oven, whisk together the flour and vegetable oil over medium heat to form a roux.

    2. 2

      Cook the roux, whisking constantly, until it turns a deep reddish-brown, the color of dark chocolate, 25 to 35 minutes. Lower the heat if it begins to smoke or darken too quickly.

    3. 3

      Add the onion, bell pepper, and celery to the roux and cook, stirring often, until softened, about 6 minutes.

    4. 4

      Stir in the garlic and cook until fragrant, about 1 minute.

    5. 5

      Add the sliced okra and cook, stirring occasionally, until it loses some of its ropy texture, about 8 minutes.

    6. 6

      In a separate skillet over medium-high heat, brown the andouille sausage, about 5 minutes, then add it to the pot along with any rendered fat.

    7. 7

      Add the chicken thigh pieces, diced tomatoes with their juices, and chicken stock. Stir to combine, scraping up any browned bits from the bottom of the pot.

    8. 8

      Stir in the Creole mustard, marjoram, smoked paprika, cayenne, bay leaves, salt, and black pepper. Bring to a boil.

    9. 9

      Reduce heat to low and simmer uncovered, stirring occasionally, until the gumbo thickens and the chicken is cooked through, about 1 hour.

    10. 10

      Remove the bay leaves and skim any excess oil from the surface. Taste and adjust seasoning with additional salt, pepper, or Creole mustard as needed.

    11. 11

      Spoon cooked rice into bowls and ladle the gumbo over the top. Garnish with chopped parsley and sliced green onions before serving.