Page 99 of Burn for You (Slow Burn 1)

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CREOLE OKRA GUMBO

Makes 6 servings

4 tablespoons butter

kosher salt

1 tablespoon cayenne pepper

1½ pounds boneless chicken thighs, skin removed, cut into pieces

4 ounces tasso ham, cut into 1² cubes

3 cloves garlic, minced

2 teaspoons thyme, minced

1 bay leaf

1 yellow onion, minced

1 red bell pepper, minced

1 tablespoon fresh parsley, minced

6 large fresh tomatoes, skin, core, and seeds removed

2 tablespoons tomato paste

6 cups chicken stock

1 pound okra, trimmed, sliced ½ inch thick

6 cups cooked white rice

Preparation

Melt butter in Dutch oven.

Season chicken with salt and cayenne on both sides, cook for 10 minutes or until browned.

Add tasso and garlic, cook for 5 minutes.

Add thyme, bay leaf, onion, and bell pepper. Cook until browned, 5–10 minutes.

Add parsley, tomatoes, and tomato paste. Cook 5 minutes or until softened.

Add chicken stock, bring to a boil. Reduce heat to low and simmer until chicken is cooked through and gumbo has thickened, about 1 hour.

Melt remaining butter in a nonstick skillet. Cook okra until slightly crisp, 8–10 minutes, then add to gumbo. Cook gumbo additional 15 minutes. Discard bay leaf.

Serve over hot white rice.

TWENTY-EIGHT

BIANCA

When I emerged from the bathroom, Jackson was gone. A twinge of disappointment flattened me, but I perked up again when I saw what he’d left.

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