Spicy Baklouti Chili Gumbo

When I was first out of college, I moved to Florida and worked for Disney World on the Career Start Program. I was so excited to be on my own for the first time but then the holiday's came around and I realized this was the first time I wouldn't be with my family.Talk about depressing!  For anyone that doesn't know me Thanksgiving is my favorite holiday! My mom would put the most beautiful table together with a huge display of food! We would play games, eat, watch football (mostly my dad at that time) and have fun.

At the time I lived with 4 other girls in a two bedroom apartment. They were also feeling depressed not being able to be home with their families so we decided to invite everyone that didn't have a  place to go to our apartment for Thanksgiving meal. We supplied the Turkey and stuffing and everyone one else that attending brought a dish from the region they were from. It ended up being one of my favorite Thanksgivings and the first time i was introduced to Gumbo. Please note this dish is Spicy!

1/2 pound smoked spicy sausage, such as Andouille sausage, cut into 1/2" slices
1/2 pound peeled, deveined shrimp
1/2 pound boneless skinless chicken thighs
1 large celery rib, finely diced
1 green pepper, finely diced
1 red pepper finely diced
6 cloves of garlic, minced
1 yellow onion, finely diced
2 green onions finely sliced
1/4 cup finely chopped Italian parsley
1 dried bay leaf
4 cups chicken stock
2 tablespoons Worcestershire sauce
1 large tomato diced
2 cups sliced okra (optional)
1/4 cup + 2 tablespoons Baklouti Fused Chili Olive Oil
1/2 cup all purpose flour
salt and fresh ground pepper to taste
Rice to serve

In a large, heavy pot heat the Baklouti chili oil over medium-high heat.  Season the chicken with salt and pepper and brown on both sides.  Set the chicken aside and add the sausage to the pot.  Saute the sausage slices until browned, and set aside.

In the same pot, set over medium heat, add the flour to the oil and pan drippings stirring and scraping to incorporate.  Cook the flour over medium heat, stirring constantly for about 10 minutes until it turns a deep rich brown.  Be careful not to go overboard and cook it until it burns!

Add the remaining two tablespoons of Baklouti chili oil to the flour mixture along with the garlic, peppers, onion, celery, and okra.  Saute over medium low heat until the vegetables start to become tender, about 5 minutes.

Add the stock, tomatoes, and Worcestershire sauce to the pot and stir to scrape up any browned bits stuck to the bottom of the pan.  Bring to a simmer and continue to cook until  until the gumbo thickens.  Add the Chicken and sausage back to the pot.  Lower the heat and simmer over medium-low heat for about 30 minutes. Add the shrimp during the last two minutes and cook through.

Taste and adjust the seasoning with salt and pepper.   

To serve, ladle the gumbo over rice and top with the sliced green onion and chopped parsley.

Serves 6-8      

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