After poring over countless recipes i found this one that seems the most authentic (and honestly the most delicious 🙂 to me. Thanks cooks.com 🙂
1 large green bell pepper, seeded and chopped
1 large red onion, chopped
2 stalks of celery, chopped
3/4 cup of canola or peanut oil
1 cup of plain flour
4 quarts of chicken stock (plus additional water if needed)
4 cloves of garlic, diced
1 tablespoon of fresh or dried thyme
2+ tablespoons of Tony Chachere’s seasoning, to taste
1/2 pound or 4 cups of fresh or frozen okra, chopped
1 lb chicken meat, cooked and deboned
1 lb andouille sausage, sliced thin
4-6 cups of cooked white rice
chopped parsley and green onion tops for garnish
1 lb. of cooked deveined shrimp (if desired)
ground file’ (if desired)
Transfer the cooked roux mixture to a large stockpot and add the chicken stock over high heat (plus extra water later if needed to cover the remaining ingredients) along with the chicken, sausage and Tony’s seasoning. While allowing the assembled gumbo to come to a boil, fry the bare okra in a few tablespoons of oil for a couple minutes and then add to the pot (or if desired, breaded okra can be substituted and served on the side).
Once brought to a boil, lower heat to med-low and simmer for about 45 minutes to an hour. Serve hot over a bed of rice with green onions and parsley garnish, plus ground sassafras leaves (file’) can be added for even more authentic Cajun flavor.
This recipe is the real deal and I have yet to taste a restaurant gumbo better than this (at least not here in Mississippi) lol.