This was just too good!
I made a few changes, but the original recipe is such a great place to start. Like others, I could not get my okra any way but slimy, so I just threw it out. I really like okra, though, so I may have to learn how to cook it! The roux took me about 20 minutes to get to the perfect color (it really makes a difference). I used 2 lbs chicken thighs, chopped; 2 links (about 1/2 lb) Italian sausage, chopped; and 1 lb smoked beef sausage, chopped. I didn't like the beef sausage but everyone else in the house did so I may add more Italian next time. I think this may have been even better with shrimp or crab, so I will definitely try that! I used 4 cups reduced-sodium chicken broth instead of boiling my chicken; 2 14-oz cans italian diced tomatoes (with a little extra italian seasoning); 4 large cloves garlic; 2 small green bell peppers, diced; and 1 med onion, diced. I omitted the celery and file powder. I think the addition of a little extra meat next time will mean a little extra broth (maybe 1/2 cup) because it was so thick without the okra or file! I think this was absolutely delicious served over white rice with cornbread! I also took other reviewer's advice and added whole eggs near the end to hard-boil. This was unbelievably good!
This wasn't nearly as spicy as I had anticipated... which made it perfect for my picky eaters and I just added a little extra red pepper to mine for the perfect heat!
Thank you for the recipe!
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