- Sassafras leaves (for traditional flavor, optional)
- File powder (traditional ingredient for depth of flavor)
- Tomato paste (to enhance color and flavor)
- Vegetable broth (low-sodium, organic for health-conscious options)
- Salt (adjust to taste)
- Black pepper (freshly ground black pepper recommended)
- Hot sauce (tabasco or other preference, optional for spice lovers)
- Rice (long-grain white rice; use brown rice for a healthier option)
Keywords: Chicken thighs, okra gumbo, Tony Bur's restaurant, traditional Louisiana flavors, local ingredients, organic vegetables, seafood alternatives, file powder, sassafras leaves, vegetable broth, hot sauce
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Steps
### How to Make Chicken Okra Gumbo Plains Style à la Tony Bur
Chicken okra gumbo is a hearty, soulful dish that perfectly marries the flavors of Louisiana with a touch of Southern twist. This recipe by chef Tony Bur from the plains style of cooking is a true culinary delight. Follow these detailed steps and tips to create your own delicious version at home.
#### Ingredients:
- 2 lb boneless, skinless chicken thighs or breasts
- 1 large onion, chopped
- 3 celery stalks, chopped
- 3 bell peppers (any color), chopped
- 4 cloves garlic, minced
- 1 lb okra, sliced
- 6 cups low-sodium chicken broth
- 1 tbsp Cajun seasoning
- 2 tsp dried thyme
- Salt and pepper to taste
- 1/4 cup all-purpose flour
- Vegetable oil for frying
- Optional: Andouille sausage (chopped), shrimp (shelled and deveined)
#### Instructions:
1. **Prepare the Chicken and Vegetables**
- Rinse chicken pieces under cold water, then pat dry.
- In a large pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat.
- Brown the chicken on all sides until golden, about 5-7 minutes per side. Remove from the pan and set aside.
2. **Sauté the Vegetables**
- Reduce heat to medium and add another tablespoon of oil if needed.
- Add chopped onions, celery, bell peppers, and garlic. Cook for about 10 minutes or until vegetables are soft and fragrant.
3. **Add Okra and Seasonings**
- Stir in sliced okra, Cajun seasoning, dried thyme, salt, and pepper. Mix well to coat the vegetables.
- Pour in chicken broth and bring the mixture to a boil. Reduce heat and let it simmer for 10 minutes.
4. **Thicken the Gumbo**
- In a small bowl, whisk together flour with 2 tablespoons of vegetable oil until smooth (this is called "roux").
- Gradually add the roux mixture into the pot while stirring continuously to avoid lumps. Cook for about 5-7 minutes or until the gumbo thickens slightly.
5. **Add Chicken and Other Ingredients**
- Return the chicken to the pot, cover, and simmer for another 20-30 minutes or until the chicken is fully cooked.
- If using Andouille sausage or shrimp, add them towards the end of cooking time and cook for an additional 10 minutes.
6. **Serve**
- Taste and adjust seasoning if needed. Serve hot with steamed white rice on the side.
#### Tips:
- Use a roux to thicken your gumbo; it's key to achieving that smooth, rich flavor.
- For extra depth of flavor, consider adding Andouille sausage or shrimp towards the end of cooking for a more authentic taste.
- Adjust spices according to your preference—Tony Bur’s gumbo is known for its bold flavors, so don’t be afraid to spice things up!
#### SEO Keywords:
- Chicken okra gumbo recipe
- Tony Bur cuisine
- Plains style cooking
- Soulful Louisiana dishes
- Hearty Southern comfort food
By following these steps and tips, you can recreate the authentic taste of Tony Bur’s chicken okra gumbo at home. Enjoy your delicious meal!