Mean Chef Chicken, Andouille, Ham and Okra Gumbo

Step 1

In a large pot or Dutch oven, heat the oil over medium heat and stir in the flour, sprinkling a little at a time and whisking inches Whisk slowly and constantly for 20 to 25 minutes to make a dark brown roux, the color of chocolate.

Step 2

If you get black specks in your roux it is burned and you will have to start over.

Step 3

Add the onions, celery, okra and bell peppers and continue to stir for 4 to 5 minutes, or until wilted.

Step 4

The mixture will be pasty and fairly dry.

Step 5

Add the sausage, ham, salt, cayenne, pepper, and bay leaves and stir well.

Step 6

Cook, stirring, for 3 to 4 minutes.

Step 7

Add the stock or broth and stir well to combine with the roux mixture.

Step 8

Bring to a boil, then reduce heat to medium-low.

Step 9

Cook, uncovered, stirring occasionally, for 1 hour.

Step 10

Add the chicken and cook just until the chicken is heated through, about 5 minutes.

Step 11

Remove from the heat and stir in the parsley, Pickapeppa Sauce and green onions.

Step 12

Ladle into deep soup bowls over rice.

Step 13

Serve with hot sauce, if desired.