Embark on a journey of bold flavors with our Spicy Baklouti Chili Gumbo recipe.
This soul-warming dish marries the heat of Baklouti chili with a medley of savory ingredients, creating a gumbo that's rich, aromatic, and irresistibly spicy. As you simmer this pot of goodness, envision the layers of taste and the enticing aroma that will fill your kitchen. Join us in celebrating the culinary magic of a spicy gumbo, where each spoonful promises a burst of warmth and a symphony of complex flavors. From the robust spices to the hearty ingredients, this recipe is a homage to the bold and the spicy, making it a comforting and adventurous addition to your dining experience.
Spicy Baklouti Chili Gumbo Recipe
Your List of Ingredients:
1/2 pound smoked spicy sausage, such as Andouille sausage, cut into 1/2″ slices
1/2 pound peeled, deveined shrimp
1/2 pound boneless skinless chicken thighs
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 finely chopped Italian parsley
1 dried bay leaf
4 cups chicken stock
2 tablespoons Worcestershire sauce
1 large tomato diced
2 cups sliced okra (optional)
1/4 cup + 2 tablespoons Baklouti Fused Chili Olive Oil
1/2 cup all purpose flour
salt and fresh ground pepper to taste
Rice to serve
Directions:
Step 1:
In a large, heavy pot heat the Baklouti chili oil over medium-high heat. Season the chicken with salt and pepper and brown on both sides. Set the chicken aside and add the sausage to the pot. Saute the sausage slices until browned, and set aside.
Step 2:
In the same pot, set over medium heat, add the flour to the oil and pan drippings stirring and scraping to incorporate. Cook the flour over medium heat, stirring constantly for about 10 minutes until it turns a deep rich brown. Be careful not to go overboard and cook it until it burns!
Step 3:
Add the remaining two tablespoons of Baklouti chili oil to the flour mixture along with the garlic, peppers, onion, celery, and okra. Saute over medium low heat until the vegetables start to become tender, about 5 minutes.
Step 4:
Add the stock, tomatoes, and Worcestershire sauce to the pot and stir to scrape up any browned bits stuck to the bottom of the pan. Bring to a simmer and continue to cook until until the gumbo thickens. Add the Chicken and sausage back to the pot. Lower the heat and simmer over medium-low heat for about 30 minutes. Add the shrimp during the last two minutes and cook through.
Step 5:
Taste and adjust the seasoning with salt and pepper. To serve, ladle the gumbo over rice and top with the sliced green onion and chopped parsley.
Serves 6-8 generous portions
As you savor the last spoonful of our Spicy Baklouti Chili Gumbo, revel in the bold symphony of flavors and the lingering warmth on your palate. This gumbo is more than a dish; it's a celebration of spice, complexity, and soulful comfort. Share this hearty and spicy creation with friends and family, turning every meal into a moment of flavorful indulgence. May the memory of each robust bite inspire future culinary explorations and add a touch of spice to your kitchen repertoire. Embrace the magic of spicy Baklouti chili and the rich, aromatic depth that defines this gumbo—a true testament to the art of bold and soul-satisfying cuisine.
Comments