From Chuck Sudo/Chicagoist
[Ed: Smoky and meaty, this was one satisfying gumbo. As he did last year, Chuck’s sent along his recipe for chicken stock as well as the soup specs themselves. Sadly, some hoped-for cornbread failed to materialize, choosing instead to stick to the bottom of the pan. Luckily, crock-pot neighbors Andrea and Allison brought some as well. That recipe’s over here.]
Ingredients1 red bell pepper, diced 1 small yellow onion, diced 1 cup okra, sliced 2 pounds chicken 1 pound smoked sausage 2-1/2 quarts roasted chicken stock 1 clove garlic, minced 1 tablespoon creole seasoning 1 teaspoon smoked paprika 1 teaspoon sea salt 1 teaspoon dried thyme 1 bay leaf
For the roux:1 cup rendered chicken fat 2 cups flour
In a large pan, cook the chicken and smoked sausage on high heat, remove and set aside. Add the rendered chicken fat to the pan until heated. Sift flour into pan and whisk until mixed with the chicken fat and foaming. reduce heat to medium and stir continously until the roux turns mahogany, about an hour. Add bell pepper, onion and okra and cook until soft, about one minute. Add to chicken stock and simmer about 45-60 minutes. Add chicken and smoked sausage and simmer an extra 15-25 minutes.