Allow gumbo to cook on medium high heat for 5 minutes: add okra; cook on medium heat for 20 minutes covered; salt and pepper to taste
12 oz. okra, salt and pepper to taste
Check consistency of gumbo; if it is too thick, add more chicken broth (See Recipe Notes: Gumbo Too Thin?)
Taste for seasonings: add garlic powder, Cajun or Creole or more cayenne
Cajun or Creole seasoning to taste, ⅕ teaspoon garlic powder
Plate rice, pour gumbo over rice, sprinkle a little gumbo file powder over dish; garnish with green onions
green onions, 1 teaspoon ground gumbo file
Serve with warm French bread
Notes
Roux: pre made roux is a big timesaver! It comes in a 16 oz. jar and you'll use about 1/2 of the jar. The roux is hard to get out of the jar. I use a knife and slice a big X into the roux, then scoop it out with a spoon. Also, use a wooden spoon to break apart the roux once you've added it to the pan. It will begin to liquify as it heats, but I use the spoon to make sure there are no clumps of roux in the gumbo.
Chicken thighs: If you have any broth leftover from the chicken thighs, add it to the gumbo
Broth: Add chicken broth/stock in two cup increments; after you add the okra, the gumbo will thicken. If you find it too thick, add more broth.
Gumbo Too Thin? If your gumbo turns out too thin, either add more roux, or make a water/flour slurry (3 tablespoons flour in 1 cup of warm water); add the slurry to the gumbo to thicken it.
Keep in mind, it will thicken upon refrigeration so....
Freeze up to 3 months in freezer-safe container
Seasonings: I add 1/2 a tablespoon of Tony Chachere's Creole Seasoning to my Gumbo, but I like it a little spicy. If you like it spicy, too, start with 1/2 tablespoon of the seasoning; let the gumbo simmer a few minutes, taste and add more if you want!