Creole Okra Gumbo Recipe | SAVEUR

Creole Okra Gumbo

Creole Okra Gumbo

Most gumbos begin with a roux—a flavorful thickener made by cooking fat with flour. But there are as many ways to make a gumbo as there are cooks in Louisiana. Many versions of the dish, especially those of Creole origin, are made without a roux, including this recipe from The Times Picayune's Creole Cookbook (Random House, 1989), which uses a combination of tomatoes and okra as a thickener. While adding tomatoes to gumbo is heresy in many Cajun kitchens, Creole cooks are fans of the bright, sweet complexity they add to the dish—and so are we.

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Most gumbos begin with a roux—a flavorful thickener made by cooking fat with flour. But there are as many ways to make a gumbo as there are cooks in Louisiana. Many versions of the dish, especially those of Creole origin, are made without a roux, including this recipe from The Picayune's Creole Cookbook (Random House, 1989), which uses a combination of tomatoes and okra as a thickener. While adding tomatoes to gumbo is heresy in many Cajun kitchens, Creole cooks are fans of the bright, sweet complexity they add to the dish—and so are we.

Creole Okra Gumbo
This classic Creole gumbo uses a combination of tomatoes and okra as a thickener instead of a roux.
serves 6-8

Ingredients

4 tbsp. lard or butter
1 (3 12–4) lb. chicken, cut into 8 pieces
Kosher salt and cayenne, to taste
4 oz. tasso, minced
2 tsp. minced thyme
1 bay leaf
1 large yellow onion, minced
1 red bell pepper, minced
1 tbsp. minced parsley
6 large vine-ripe tomatoes, peeled, cored, and minced
6 cups chicken stock
1 lb. okra, trimmed and sliced 12" thick crosswise
Cooked white rice, for serving

Instructions

Melt 2 tbsp. lard or butter in an 8-qt. Dutch oven over medium-high. Season chicken with salt and cayenne; cook, turning as needed, until browned, 10–15 minutes. Add tasso; cook 5 minutes. Add thyme, bay leaf, onion, and bell pepper; cook until golden, 10–12 minutes. Add parsley and tomatoes; cook until tomatoes break down, 4–5 minutes. Add stock; boil. Reduce heat to medium-low; cook until chicken is cooked through and gumbo is slightly thickened, about 1 hour. Meanwhile, melt remaining lard or butter in a 12" skillet over medium-high. Cook okra until golden brown and slightly crisp, 8–10 minutes, then stir into gumbo; cook 15 minutes more. Serve with rice.