Proud Louisiana State University grads Clay Boulware and Adam Lathan couldn’t find any good gumbo in New York, so they decided to take things into their own hands by opening up an authentic Cajun restaurant that serves up spicy gumbo and huge po'boys. This recipe comes straight from their kitchen, and they recommend making it a day before you plan on serving it, as it will be even better after a night in the fridge. Kick it up a notch with hot sauce and extra cayenne pepper.
Recipe courtesy of The Gumbo Bros.
- 1 Cup canola oil
- 1 Cup flour
- 1 Cup chopped onion
- 1/2 Cup chopped bell pepper
- 1/2 Cup chopped celery
- 3 fresh sage leaves, minced
- 1 Cup frozen okra
- 2-3 bay leaves
- 3 garlic cloves, minced
- 2 Teaspoons ground thyme
- 3 Tablespoons Cajun seasoning
- 1 Cup andouille sausage, browned
- 2 Cups cooked chicken, shredded
- 12 Cups chicken stock, heated
- 3 Tablespoons parsley, chopped
- Steamed white rice to serve over
- Green onions
Heat oil in Dutch oven and stir in flour. Keep stirring over high heat until the roux becomes the color of dark chocolate (up to 45 minutes).
Stir in onions and cook over low heat until translucent. Stir in celery, bell pepper, herbs and spices.
Add okra and continue to stir until the okra seeds begin to pop out of the pods and the mixture thickens (about 5 minutes).
Salt and pepper to taste and bring to a simmer for at least 30 minutes before serving. The longer it simmers, the better.
Add hot sauce and more cayenne to your preferences.
Serve with steamed rice and garnish with green onions.