This particular gumbo so rich and comforting because that it is thickened in 5 ways:
1) gelatin from the chicken bones
2) pectin from the tomatoes
3) gluten from the flour roux
4) starch from the rice
5) gooey stuff in okra
¼ cup flour
3 tablespoons of butter
3 pounds of chicken thighs, bone-in, skinless
½ pound of Andouille sausage, sliced
1 cup of okra, sliced (frozen okra will work if in a pinch)
2 cups of celery, sliced
1 onion, diced
28 oz of canned, chopped tomatoes
3 bay leaves
1 tablespoon of paprika
1 teaspoon herbs de Provence
6 cups of water for the gumbo, 4 cups for the rice
Salt & pepper
2 cups of rice
In a large pot, melt the butter on low and add the flour. Stir periodically to make a roux until golden brown, about 3-4 minutes.
Add chicken, sausage, okra, celery, onion, tomatoes and bay leaves, paprika, herbs de Provence and a few generous dashes of Tabasco sauce. Add 6 cups of water. Bring to a boil, cover and simmer on low for 1.5-2 hours. Then, remove chicken and debone. Shred the meat and add back to the gumbo and dispose of the bones.
While the gumbo is nearly done, you can cook the rice. Bring 4 cups of water to a boil and add the rice. Once boiling again, put the heat on low, cover and steam for about 20 minutes.
Serves 6-8 with rice and Tabasco sauce.