Chicken-and-Okra Gumbo
"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.Easy Way: Use store-bought rotisserie chicken, canned chicken broth and supermarket jerk or Cajun seasoning...."
INGREDIENTS
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1 cup all-purpose flour see savings
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Vegetable oil see savings
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1 large white onion, cut into 1/2-inch dice see savings
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3 large celery ribs, cut into 1/4-inch dice see savings
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2 green bell peppers, cut into 1/2-inch dice see savings
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3 garlic cloves, finely chopped see savings
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6 cups chicken stock or low-sodium broth see savings
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6 ounces andouille links, thinly sliced see savings
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2 bay leaves see savings
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2 tablespoons prepared jerk paste or 1 tablespoon ground jerk seasoning see savings
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1 tablespoon dried thyme see savings
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1 tablespoon smoked hot paprika see savings
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3/4 pound fresh or thawed frozen okra, sliced 1/4 inch thick see savings
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1 3 1/2-pound rotisserie chicken, meat shredded, skin and bones discarded see savings
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Salt and freshly ground pepper see savings
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Tabasco see savings
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Steamed rice, for serving see savings
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2 scallions, thinly sliced see savings
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