Jen and Witt Sparks - Sangree M. Froelicher Hut 2/18/17

The recipe below will feed 16 people. The last time I made it at a hut there were no leftovers.

• 2 cups flour
• 3-4 lb boneless skinless chicken thighs (cut in pieces or whole)
• 3-4 lb Andouille Sausage sliced
• 2 12oz packages frozen cut okra
• 2 lg onions chopped
• 2 green peppers chopped
• 4 sticks celery, sliced
• 8 cloves garlic minced
• 2 Tbsp worcestershire sauce
• Cayenne pepper to taste (1/2 tsp is a good starting point)
• Salt to taste (~1 tsp)
• Pepper to taste (~1 tsp)
• 6 quarts chicken broth
• 2 lb rice
• File powder (available in the spice section of most grocery stores, or if you want really fresh get it at savory spice shop)
• Tabasco

Roux (Make ahead)

In a large, dry skillet toast the flour over medium heat until light brown in color. Stir continuously to avoid burning. Usually takes about 20 minutes. Do this in two batches, one cup each.

Gumbo

For the full hut quantity, do this in two large pots - half the ingredients in each. This is a good opportunity to make one spicy and one mild by varying the amount of cayenne

Fry the sausage and remove to a bowl

Season the chicken with salt, pepper, and cayenne. Brown in the pots and remove to the bowl with the sausage.

Add one package of okra to each pot. Fry for about 10 minutes until most of the gooey sticky stuff you see at first is fried out.

Add onion, green pepper, garlic, celery, and worcestershire sauce. Cook ~5 minutes until veggies are softened. Stir in the roux and mix well.

Add the meat and stir in the chicken broth, bring to a boil, and simmer for 2-3 hours or longer. Serve over rice with file powder and Tabasco

Notes

Depending on how salty your chicken broth is, you may need to add more salt at the end. For a hut trip, I use jarred chicken bullion paste.