Recipe

This classic stew from Louisiana, brimming with the warmth of Cajun spices and the thickening power of okra, is an ideal remedy for damp, chilly autumn and winter days. My Geedel Vegetable Chopper acts as the 'speed engine' for this complex dish, quickly prepping the foundational vegetable base known as the 'Holy Trinity.'

Ingredients:

3 chicken thighs (boneless, meat cubed)

200g Andouille sausage (sliced)

1 green bell pepper

1 onion

2 celery stalks

3 cloves garlic

200g okra (fresh or frozen)

1 can (400g) diced tomatoes

1 liter chicken stock

2 tablespoons Cajun seasoning

1 bay leaf

Flour, olive oil, salt

Detailed Steps:

1.Prepare the Vegetable Base:

Wash the bell pepper, onion, and celery and cut them into large chunks. Take out the Food Chopper fitted with the dicing blade. Place the three vegetables and garlic into the container in batches. Press down firmly and evenly several times with your palm until all vegetables are finely and uniformly diced. This manual chopper ensures even dicing, which is the foundation for consistent flavor release.

2.Make the Roux:

In a heavy Dutch oven, heat 1/2 cup of oil and 1/2 cup of flour over medium heat. Stir continuously for 20-30 minutes until the mixture turns a deep brown, like milk chocolate. This is the key to the gumbo's flavor and color and requires patience.

3.Sauté Vegetables and Meat:

Immediately add the diced vegetable mixture and minced garlic to the roux, stirring quickly. The vegetables will sizzle and rapidly cool the roux. Sauté for 5 minutes until softened. Add the cubed chicken and sliced sausage, continuing to stir-fry until the chicken surface changes color.

4.Simmer:

Pour in the chicken stock and diced tomatoes. Add the Cajun seasoning and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer gently for 45 minutes.

5.Add Okra:

Slice the okra into 1cm thick pieces (skip if using frozen okra). Add it to the pot and simmer for another 15-20 minutes, until the okra is tender and releases its mucilage, naturally thickening the broth. Season with salt to taste.

6.Serve:

Ladle into large bowls and enjoy this incredibly rich and layered taste of the South with a bowl of white rice.

Conclusion

The complexity of this New Orleans Okra Gumbo becomes far more accessible for home cooks, thanks to the Geedel Vegetable Chopper's speed in preparing the core vegetable base. The efficiency gained from manual pressing allows you to focus better on the patient art of making the roux.