Begin by preheating the oven to 350°.
Spread okra on a baking sheet and place in oven. While the okra is baking, place chicken on a baking sheet and drizzle with olive oil and sprinkle with salt, pepper, and Tony’s seasoning. Place in the oven to bake alongside okra while the remaining ingredients are prepared.
Once the okra and chicken are in the oven, dice up andouille sausage and drop in a large pot over medium heat. While it cooks, dice up the vegetables. Once andouille is cooked, remove from pot.
To make the roux, heat vegetable oil over medium-low heat in the pot and then add flour. Stir or whisk until the clumps of flour are broken up. Scrape the sausage bits off the bottom of the pot as well. Cook until the roux darkens to the color of peanut butter.
Then, remove okra and chicken from the oven. Add the baked okra to the pot and set the chicken aside. Stir okra into the roux and then add green bell pepper, onion, and celery. Stir and let cook for about 5 minutes.
When the onions start to soften, add garlic, tomatoes, and green onions, followed by seasonings. Cook for 1-2 minutes.
Dice or shred the cooked chicken and then add to the pot. Add andouille and cook for a few more minutes, stirring occasionally. Now, add chicken stock and bring to a boil.
Once boiling, reduce to a simmer and cook uncovered on low heat for at least 1 hour. I recommend 2-3 hours – the longer you cook the gumbo, the better it will be. Stir as needed to prevent the gumbo from sticking to the bottom.
When ready to serve, spoon the gumbo into bowls with a scoop of white rice. Garnish with a few dashes of Tabasco sauce.
