1 cup vegetable oil
1 cup all-purpose flour
1 large onion, chopped
1 larger green bell pepper, chopped
2-3 stalks of celery
1 pound smoke sausage, halved and sliced
4 cloves minced garlic
salt and pepper to taste
1 tbsp (or more) cajun seasoning
2-3 bay leaves
1 rotisserie chicken, deboned and shredded
1 bag frozen sliced okrabrown rice, cooked
green onions, thinly sliced
Heat the oil in a Dutch oven over medium heat. When hot, whisk in flour and continue whisking until the roux has cooked to the color of chocolate milk, 10-12 minutes. While roux is cooking, saute onions, pepper, celery and sausage about 5 minutes in hot skillet. Stir onion, bell pepper, celery, and sausage into the roux; cook 5 minutes. Stir in the garlic and cook another 5 minutes. Season with salt, pepper, and Creole seasoning; blend thoroughly. Pour in the chicken broth and add the bay leaves. Bring to a boil over high heat, then reduce heat to medium-low, and simmer, uncovered, for 1 hour, stirring occasionally. Stir in the chicken, and simmer 1 hour more. Cook okra as directed on package, drain. Stir into gumbo just before serving. Serve in bowl with a large spoonful of rice and sprinkle with green onions.
