Okra Gumbo

Ingredients:
 
For the Roux:
• 2 cups Flour browned in a 350F oven until tan colored throughout
• 2 cups melted butter
 
For the Gumbo base:
• 1 cup diced Andouille or chorizo sausage
• 2 cup diced onions
• 2 cups diced celery
• 2 cups diced green bell peppers
• 4 cups sliced okra (coined)
• 8 cups of whole peeled tomatoes that have been crushed, or diced tomatoes
• 6 cups of chicken stock/or water if unavailable
• Salt and Pepper to taste
• 1 TBS Gumbo File
 
Directions:
1. Start by browning your sausage in you pan, when you begin to gain some color add your onions, and celery and continue to sauté until translucent.
2. Add your okra sauté some more, and deglaze with your chicken stock, pulling some of the fond from the bottom of your pot.
3. Add your tomatoes and bring to a simmer.
4. While simmering, combine your flour with your melted hot butter in a separate pan to make your roux, whisking well to prevent lumps, set aside.
5. Add your green peppers to your simmering base mix, and then your roux quickly and steadily, making sure to whisk vigorously in order to incorporate and prevent roux balls from forming
6. The roux will darken your gumbo as well as thicken, and lend a nutty flavor to the dish. Allow to cook for 20 more minutes in order to allow the roux to do its job, then add your gumbo file,
7. Season with salt and pepper to taste.
8. Serve over hot rice, preferably Carolina Gold Rice, whenever possible.
 
Brandon Buck became the executive Chef at the Middleton Place Restaurant in 2012 and has been reinventing the lunch and dinner menus there ever since. Buck uses the freshest, seasonal ingredients from Middleton’s certified organic garden whenever he can. Middleton Place Restaurant is located at 4300 Ashley River Road.
For more information, call 266-7477 or visit www.middletonplace.org/restaurant.