On Tap Oil & Vinegar Recipe Detail

Spicy Baklouti Chili Gumbo

with Baklouti Green Chili Olive Oil.

Ingredients:

• 1/2 lb spicy, smoked sausage (like Andouille sausage), cut into 1/2" slices
• 1/2 lb shrimp, peeled & deveined
• 1/2 lb chicken thighs, boneless skinless
• 1 large celery rib, finely diced
• 1 green pepper, finely diced
• 1 red pepper, finely diced
• 6 cloves of garlic, minced
• 1 yellow onion, finely diced
• 2 green onions, finely sliced
• 1/4 cup Italian parsley, finely chopped
• 1 dried bay leaf
• 4 cups chicken stock
• 2 Tbsp Worcestershire sauce
• 1 large tomato, diced
• 2 cups okra, sliced (optional)
• 1/4 cup + 2 Tbsp Baklouti Green Chili Olive Oil
• 1/2 cup all purpose flour
• salt and fresh ground pepper to taste (try our Smashed Peppercorn Sea Salt blend)
• Rice to serve

Directions:

In a large heavy pot, heat Baklouti Green Chili Olive Oil over medium-high heat. Season chicken with salt and pepper and brown on both sides. Set chicken aside and add sausage to pot. Sauté sausage slices until browned and set aside.

In same pot over medium heat, add flour to oil and pan drippings, stirring and scraping to incorporate. Cook flour over medium heat, stirring constantly for about 10 minutes until it turns a deep rich brown. (Be careful not to burn!)

Add remaining two tablespoons of Baklouti Chili Olive Oil to flour mixture along with garlic, peppers, onion, celery, and okra. Sauté over medium low heat until vegetables start to become tender, about 5 minutes.

Add stock, tomatoes, and Worcestershire sauce to pot and stir to scrape up any browned bits stuck to bottom of pan. Bring to a simmer and continue to cook until gumbo thickens. Add chicken and sausage back to pot. Lower heat and simmer over medium-low heat about 30 minutes. Add shrimp during last two minutes and cook through.

Taste and adjust seasoning with salt and pepper.

To serve, ladle gumbo over rice and top with sliced green onion and chopped parsley.

Serves 6-8