Ingredients
- 1 cup vegetable oil
- 1 cup all purpose flour
- 6 large onions, chopped (about 12 cups)
- 6 red bell peppers, seeded, chopped (about 7 cups)
- 8 celery stalks, chopped (about 3 cups)
- 16 garlic cloves, chopped
- 1 teaspoon cayenne pepper
- 1 cup dry white wine
- 1/2 cup chopped fresh thyme
- 6 bay leaves
- 2 28-ounce cans diced tomatoes with juice
- 4 8-ounce bottles clam juice
- 4 cups low-salt chicken broth
- 4 pounds andouille sausage, cut crosswise into 1/2-inch-thick slices
- 3 pounds skinless boneless chicken thighs, cut into 1-inch cubes
- 2 16-ounce packages sliced frozen okra
- 4 pounds peeled deveined medium shrimp
- Minced fresh Italian parsley
- Steamed rice
Preparation
Heat oil in heavy 13-quart pot over medium-high heat
until very hot and almost smoking. Add flour and stir constantly until
mixture is dark reddish brown, about 5 minutes. Add chopped onions,
chopped bell peppers, and chopped celery and cook until onions are soft
and brown, stirring frequently, about 20 minutes. Add garlic and cayenne
and stir 2 minutes. Add wine, thyme, and bay leaves; bring to boil,
stirring occasionally. Add tomatoes with juice, clam juice, broth,
sausage, and chicken; simmer until chicken is cooked through, about 15
minutes. Add okra and simmer until tender, about 10 minutes. Do ahead
Gumbo base can be made 2 days ahead. Cool slightly. Chill uncovered
until cold, then cover and keep chilled. Bring base to simmer before
continuing.
Add shrimp to pot and cook shrimp until just opaque in
center, stirring often, about 5 minutes. Season gumbo to taste with salt
and pepper. Garnish with minced parsley and serve with steamed rice
alongside.