CHEF ALISON BALL KILMER
Perreault Magazine - 86 -
"Okra & Chicken Sausage Gumbo"
Healthy . Natural . Organic .
Ingredients
•1 tablespoon vegetable oil
•2 pounds chicken sausage cut into 1/4-inch-thick slices
•1 large bell pepper, chopped
•2 10-ounce bags of frozen cut okra
•2 large onions, chopped
•3 celery ribs, chopped
•8 cups chicken broth
•1 cup thinly sliced scallion greens (about 1 bunch)
•4 stripes of bacon, thinly sliced
•1 can of tomatoes
•Accompaniment: Brown Rice
•Optional: hot sauce such as Tabasco
Preparation:
.In a heavy skillet (preferably cast-iron) heat oil over moderately high heat until hot but not smoking and cook bacon, once cooked transfer to paper towel. . Add onions, bell pepper and celery and cook, stirring occasionally, until celery is softened. Add sausage to skillet and cook until browned add okra and tomatoes stirring occasionally, until golden. Add chicken broth and bring it all to a boil. Stirring occasionally until gumbo is thickened, about 30 minutes. Add bacon, scallions, and salt and pepper to taste and simmer, stirring occasionally, 5 minutes. Gumbo may be made 3 days ahead, cooled completely, uncovered, and chilled, cover. Serve gumbo ladled over rice in large soup plates. Serve hot sauce on the side.
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