As the weather begins to change, this Louisiana chicken & okra gumbo is the perfect thing to warm you up on the first few chilly evenings of the season. If fresh okra isn’t common where you live, frozen will work just fine and can usually be found in the freezer section anywhere in the country. Creole cooking comes from a blend of West African, French, Spanish, Native American, and Southern foods. It’s an incredible mix of flavors and always comforting and satisfying.
Chicken Raised Humanely & Responsibly
At Beck & Bulow, we get a lot of satisfaction from converting people away from eating factory farmed meat. It’s good for the planet, our emotional well-being, our health and our future. We believe eating meat is essential for humans to function at optimal health, but this can only be the case if it’s raised and processed the right way. When it comes to chicken, it’s necessary to use the highest discernment in sourcing. We’re proud to provide delicious chicken from a co-op of family farms, locally raised in sunny Colorado.
Always Free Of Antibiotics, Hormones & Steroids
These birds are humanely raised and cage free, with plentiful space to roam freely in cozy, well-ventilated barns with access to the outdoors. They enjoy unlimited access to water and nutritious vegetarian food supplemented with enzymes, essential oils and vitamins. The chickens frequently relax in their cozy beds made of wood shavings and rice hulls. They are a Cobb Hubbard hybrid breed, carefully selected for the great flavor and consistency of the meat as well as their docile temperament. The barn attendants are trained in chicken behavior and take care to make the environment as naturally supportive as possible.
- 1 whole chicken
- 2 quarts water
- ¼ cup bison tallow
- 2 tablespoons flour
- 2 medium yellow onions, chopped
- 2 ribs of celery, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1 28oz can of tomatoes (drained)
- 2 cups okra (fresh or frozen is fine)
- 2 bay leaves
- 1 teaspoon dried basil
- 1 teaspoon sea salt
- ½ teaspoon pepper
- 2 teaspoons hot sauce
- 2 scallions, sliced
- Fresh parsley, minced
- Freshly cooked rice for serving
- Thaw the chicken in the refrigerator overnight. Let it sit at room temperature for approximately 20 minutes before cooking. Pat gently dry with paper towels.
- Cut the chicken apart into pieces. Boil the chicken in a large pot. Bring to a simmer and cover for about 35 minutes or until the chicken is cooked through and tender.
- Remove the chicken from the pot. Reserve the broth for later use. Set the chicken aside and let it cool until it’s safe to handle. Remove the meat from the bones and cut into bite-sized chunks.
- In a large stock pot, combine the bison tallow and flour until it’s a smooth consistency. Cook for approximately five minutes over medium-high heat. Stir the mixture constantly. Reduce the heat to medium and continue cooking and stirring until it turns a reddish-brown copper color. Increase to high heat and gradually stir in 2 cups of the previously reserved chicken broth. Let the mixture come to a boil and cook, stirring constantly for a couple minutes until it thickens.
- Add the minced garlic, green bell pepper, celery and onions to the pot, then stir for approximately five minutes. Add the okra, canned, drained tomatoes, bay leaves, basil, sea salt, freshly ground black pepper and hot sauce to the gumbo. Bring to a simmer and cover for about an hour.
- Add the chicken to the pot. Stir to combine. Continue to cook for a minute or two until the meat is hot all the way through.
- Remove the bay leaves from the gumbo. Garnish with chopped scallions and parsley as desired. Serve over freshly cooked rice.
Our Friendly & Knowledgeable Team Is Here To Help
At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.
Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar and seafood.