1/2cupflat leaf parsley, stems removed and leaves coarsely chopped
2cupsokra, ends removed and sliced into rings
Green onions and parsley to garnish
Turn on the oven broiler (500 degrees). Core tomatoes and slice in half. Place tomatoes cut side down on a sheet pan and place under the broiler until the skins are black and bubbly, about 20 minutes. Place to the side to cool.
While tomatoes are roasting, season the chicken thighs with salt and pepper. Heat the oil in a large, heavy bottomed Dutch oven or stock pot over medium heat. (This is a big pot of stew – you need a big pot!) Place the chicken thighs in the hot oil and let the cook until browned, 3-4 minutes. Turn the chicken over and cook the other side. Remove the chicken from the pan and place it in a large bowl or plate to rest. The chicken will not be completely cooked. Add the sausage and cook until browned, then remove.
Add the onion, green pepper and celery to the pot and allow them to cook until softened, about 8-10 minutes. Add diced garlic and cook until fragrant, about 1 minute. Stirring frequently to prevent burning.
Add beef broth, Worcestershire sauce, and okra to the pot. Pull the blackened skins off the tomatoes and throw them away. Pull the tomatoes apart with your hands or tongs as you add them to the pot.
Dice the chicken that was resting in the bowl. Add the chicken and sausage back to the pot with any juices that have accumulated while resting.
Add the parsley to the pot. Stir and reduce the heat to medium low. Allow the whole pot to simmer for about 20 minutes. Add the shrimp and continue cooking until shrimp is pink and no longer translucent, around 15 minutes.
Serve over brown rice and garnish with green onions and parsley!
Gumbo is even better the second day!
Creole Style Gumbo https://www.mynourishedhome.com/creole-style-gumbo/ January 28, 2015