Serious Eats: Recipes

Quicker Chicken and Okra Gumbo

[Photograph: Yvonne Ruperti]

Notes: A food processor makes easy work of chopping the veggies. Make sure to check and stir the roux frequently so as not to let it burn. Take care as it will be quite hot. It will cook and darken in the center first, so stirring will help it to brown evenly. A dark peanut butter colored roux will work, but if you continue to cook it to a chocolate color, it will add even more deep flavor to the gumbo. Just be careful not to burn it. The beer adds depth and a bit of bitterness. It can be swapped out for chicken broth. Smoked paprika adds depth of flavor to sausage-free gumbo. Sausage can be added if desired.

About the author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), also available at Barnes & Noble, IndieBound, Powell's, and The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and Let Them Eat Cake columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore.

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