Recipes Chicken and Okra Gumbo 5.0 (5,517) 2 Reviews This easy chicken version of gumbo is made with store-bought rotisserie chicken, andouille sausage, canned chicken broth and jerk seasoning. By Rembs Layman Rembs Layman Rembs Layman is a Boston-based chef, known for his New Orleans-inspired cuisine. He helmed the popular Inman Square eatery Tupelo, where his fried oysters, gumbo, red beans, and rice became favorites of restaurant critics and customers. In addition to Food & Wine, his work has been featured in Boston Magazine, Boston Herald, Delish, and the Food Network’s Diner, Drive-Ins, and Dives. Food & Wine's Editorial Guidelines Updated on February 20, 2023 Print Rate It Share Share Tweet Pin Email Photo: © Quentin Bacon Active Time: 1 hrs Total Time: 2 hrs 45 mins Yield: 6 to 8 Jump to recipe Gumbo is one of Louisiana’s signature dishes, and can be found in homes and restaurants throughout the state. This hearty soup served over rice is strongly influenced by Native American, French, Creole, and African cuisines. It typically includes okra (the name comes from “gombo,” the word for okra in several West African countries), along with andouille or other smoked sausage, shrimp, and other meats and vegetables. Gumbo is traditionally thickened with filé, a powder made from dried and ground sassafras leaves, but is also thickened with a roux made from flour and fat (usually bacon fat, lard, butter, or oil) that reflects its Creole influences. At Boston's Tupelo, chef Rembs Layman prepares rich gumbo with house-made stock and a jerk seasoning paste that references the dish's Creole roots. He suggests using store-bought rotisserie chicken, canned chicken broth and jerk paste for this quick, easy version of gumbo to make at home. You'll start by making a roux, and cooking it for more than an hour, until it is a deep brown color. Then you will cook the Cajun and Creole "holy trinity" of celery, bell pepper, and onion in the roux, and simmer the vegetables, aromatics, and andouille sausage in stock before adding the okra and chicken. Rice and hot sauce are the finishing touches to this warming meal. Ingredients 1 cup all-purpose flour Vegetable oil 1 large white onion, cut into 1/2-inch dice 3 large celery ribs, cut into 1/4-inch dice 2 green bell peppers, cut into 1/2-inch dice 3 garlic cloves, finely chopped 6 cups chicken stock or low-sodium broth 6 ounces andouille links, thinly sliced 2 bay leaves 2 tablespoons prepared jerk paste or 1 tablespoon ground jerk seasoning 1 tablespoon dried thyme 1 tablespoon smoked hot paprika 3/4 pound fresh or thawed frozen okra, sliced 1/4 inch thick One 3 1/2-pound rotisserie chicken—meat shredded, skin and bones discarded Salt and freshly ground pepper Hot sauce (such as Tabasco) Steamed rice, for serving 2 scallions, thinly sliced Directions In a large enameled cast-iron Dutch oven, whisk flour with 1/2 cup of oil until smooth. Cook roux over moderately low heat, whisking often, until deep brown, about 1 hour and 15 minutes. Add onion, celery, bell peppers and garlic and cook over moderately low heat, stirring, until onion is translucent, about 20 minutes. Gradually add stock to Dutch oven, whisking until smooth. Add andouille, bay leaves, jerk paste, thyme and paprika and bring to a simmer. Cook over low heat for 45 minutes, stirring occasionally. Add okra to Dutch oven and simmer until tender, 15 minutes. Stir in chicken meat and season gumbo with salt, pepper and Tabasco. Discard bay leaves, then ladle gumbo over rice. Garnish with scallions and serve with hot sauce. Suggested Pairing The spices here call for a melony, aromatic Gewürztraminer. Rate it Print