Been down with personal and professional reasons, which manifested in the form of feverish cold.  It was 1PM-ish and wanted to cook something to pick my spirit up.  Asked my boyfriend what he’d fancy for lunch.  Just like bartenders at Milk & Honey do.  “What are you in the mood for?”  His answer was rather generic.  “Rice with light sauce?”  It’s not entirely light, but couldn’t think of anything better than heap of gumbo ladled over fresh cooked rice

Conveniently, I had chicken thigh, andouille and bacon frozen in my freezer.  So ran out to the corner store to buy some produce (bell pepper, onion and a can of tomato).    After an hour of labor in my kitchen, I was able to yield 4 portions of gumbo…



  • 2 pieces of chicken thigh: diced
  • 1 andouille sausage: thinly sliced (0.25 inch thick)
  • 3 slices of bacon: diced
  • 1 medium sized onion: chopped
  • 1 green bell pepper: seeded, chopped
  • 3 garlic cloves: finely chopped
  • 2 tablespoon all purpose flour
  • 1 tablespoon of unsalted butter
  • 1 teaspoon cayenne pepper
  • 0.5 cup dry white wine
  • 1 teaspoon of dried thyme
  • 1 bay leaves
  • 1 can of diced tomatoes with juice
  • 2 cups low-salt chicken broth
  • 1 cup of sliced frozen okra
  • Minced fresh Italian parsley (0.5 cup)

1. Cook bacon in a dutch oven over medium heat until browned but not crisp
2. Add chicken thigh and andouille sausage to the dutch oven and cook until chicken pieces are barely cooked
3. Transfer bacon, chicken and andouille to a bowl with a slotted spoon
4. To the dutch oven, add butter and when it bubbles, sprinkle in flour little bit at a time while stirring constantly to make roux
5. When the mixture turns light brown (shade of peanut butter), add green bell pepper, garlic, onion and white wine, scrap any brown bits from bottom of the dutch oven and stirring occasionally
6. When the veggie mixture bubbles, stir in chicken stock, tomatoes, thyme, bay leaf, cayenne and 2 teaspoons salt and cook for 5 mins
7. Add bacon, chicken andouille, frozen okra, and chopped parsley in the dutch oven and cook for 5 mins
8. Serve on top of steamed rice and adorn with finely chopped parsley