Sort ingredients
motherburn
QR Code
Listen
Pdf
Combine all ingredients for Cajun spice in a medium bowl; store in an airtight container for up to 1 week.
Heat oil in a large saucepan over medium heat. Add onion and bell pepper; sauté 3 minutes, or until translucent.
Add rice, stirring to coat in oil. Toast rice, stirring frequently, 3 to 4 minutes.
Add vegetable stock, stir, then add Cajun spice, stirring well. Cover pan and bring to a boil; reduce heat to low. Cook 15 to 20 minutes, or until liquid is completely absorbed. Fluff with a fork before serving.
Melt butter in a Dutch oven over medium-high heat. Add chicken, Tasso, and Andouille and cook until golden brown, 5 minutes. Add garlic, stirring to combine. Cook until fragrant, about 1 minute.
Remove meat from pot with a slotted spoon, reserving fat in pot. Place meat on a large plate and set aside.
Add flour to fat in pot, whisking to combine. Cook until mixture turns golden, about 10 to 15 minutes. Stir in Cajun spice.
Return meat to pot, stirring well to combine. Slowly add stock, whisking vigorously after each addition until mixture is smooth.
Add okra and tomatoes. Simmer, stirring frequently, until okra is tender, about 10 to 15 minutes.
Ladle gumbo into bowls and top with a large spoonful of rice. Garnish with chopped green onions.