This is a hearty, spicy stew with European, African and Native-American influences, and is a bit different from a standard New Orleans, cajun gumbo. Gumbo is truly Creole in origin, but the Cajuns perfected it over time. This is a recipe that hearkens a bit further back to a more traditional Caribbean or Creole Gumbo Recipe. Ingredients: ½ cup peanut oil 1 cup white, all-purpose flour 6 cups chicken broth 1 large yellow or white onion, finely chopped (see notes) 5 cloves fresh garlic, crushed/minced (see notes) 15 big pieces fresh okra, sliced (see notes) 1 green, bell pepper, finely diced/chopped (see notes) 2 ribs celery, finely diced/chopped (see notes) 12 – 14 ounces Carmelina or Cento brand canned Italian San Marzano tomatoes (with liquid), crushed by hand 12 ounces market-prepared smoked rotisserie chicken meat, diced (see notes) 12 ounces Usinger’s brand andouille sausage, sliced (see notes) 4 – 6 ounces Nueske’s ham steak, diced (see notes) 2 bay leaves 4 tablespoons fresh parsley, chopped (see notes) 1 tablespoon smoky Spanish paprika 1 tablespoon Worcestershire sauce 1 tablespoon dried, ground thyme 1½ teaspoons of ground cayenne pepper 1½ teaspoons regular table salt Tabasco pepper sauce, to taste ⅓ cup cooked, […]

The post Creole Gumbo Recipe first appeared on A Couple For The Road.