When the garden explodes every year and we have an over-abundance of chili peppers, I like to hand some out to my neighbors and friends. Sharing is good! When I gave my neighbor, Nikki, a Yellow 7 Pot chili pepper to play with, she surprised me with some of her amazing gumbo. Talk about delicious! It's fun to live in a neighborhood where so many people like to cook, and Nikki is one of the best around here. I asked if it would be OK to share her recipe and, lucky for us all, she agreed. I just heated this up the next day and topped it with a bit of chopped parsley.
If you're not familiar with the 7 Pot chili pepper, you should be. The flavor is very similar to the bhut jolokia, or ghost pepper, with fruity flavors and some nutty notes, but beware. It measures over 1 Million SHU, so it's quite hot. Nikki only used a third of the pepper in this dish and I felt it. Maybe next time she'll go with the whole pepper.
Nikki's Spicy Gumbo with Yellow 7 Pot
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 1 onion, chopped
- 1 bell pepper, chopped
- 1/3 7 pot pepper, chopped
- 1 12oz. bag frozen okra
- 4 cloves garlic, minced
- 1 pound Andouille sausage
- 1 rotisserie chicken boned and shredded
- 6c. Chicken broth
- 2 bay leaves
- Creole seasoning to taste
- Heat oil in Dutch oven on medium heat till hot.
- Whisk in flour to make roux. Whisk constantly until dark like chocolate milk.
- Stir in onion, peppers, okra and sausage.
- After 5 minutes add garlic and cook that for another 5 minutes.
- Add rest of ingredients and simmer for an hour stirring occasionally.
- Serve with rice.