Chicken-and-Okra Gumbo

Name: Chicken-and-Okra Gumbo
Cook time: 1 h
Yield: 6 to 8
Ingredients: 1 cup all-purpose flour; Vegetable oil; 1 large white onion, cut into 1/2-inch dice; 3 large celery ribs, cut into 1/4-inch dice; 2 green bell peppers, cut into 1/2-inch dice; 3 garlic cloves, finely chopped; 6 cups chicken stock or low-sodium broth; 6 ounces andouille links, thinly sliced; 2 bay leaves; 2 tablespoons prepared jerk paste or 1 tablespoon ground jerk seasoning; 1 tablespoon dried thyme; 1 tablespoon smoked hot paprika; 3/4 pound fresh or thawed frozen okra, sliced 1/4 inch thick; One 3 1/2-pound rotisserie chicken—meat shredded, skin and bones discarded; Salt and freshly ground pepper; Tabasco; Steamed rice, for serving; 2 scallions, thinly sliced

Chicken-and-Okra Gumbo was pinched from <a href="http://www.foodandwine.com/recipes/chicken-and-okra-gumbo" target="_blank">www.foodandwine.com.</a>

"Chef Way At Boston's Tupelo, chef Rembs Layman prepares rich gumbo with house-made stock and a jerk seasoning blend from Christina's Spice & Specialty Foods...."

INGREDIENTS

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1 cup all-purpose flour

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Vegetable oil

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1 large white onion, cut into 1/2-inch dice

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3 large celery ribs, cut into 1/4-inch dice

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2 green bell peppers, cut into 1/2-inch dice

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3 garlic cloves, finely chopped

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6 cups chicken stock or low-sodium broth

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6 ounces andouille links, thinly sliced

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2 bay leaves

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2 tablespoons prepared jerk paste or 1 tablespoon ground jerk seasoning

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1 tablespoon dried thyme

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1 tablespoon smoked hot paprika

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3/4 pound fresh or thawed frozen okra, sliced 1/4 inch thick

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One 3 1/2-pound rotisserie chicken—meat shredded, skin and bones discarded

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Salt and freshly ground pepper

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Tabasco

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Steamed rice, for serving

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2 scallions, thinly sliced

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