Chicken and Andouille Gumbo

A rich dark roux gumbo with chicken thighs and andouille sausage.

Ingredients

• 2.00 lb chicken thighs
• 1.00 lb andouille sausage , sliced
• 0.50 cup vegetable oil
• 0.50 cup all-purpose flour
• 1.00 onion , diced
• 1.00 bell pepper , diced
• 3.00 stalks celery , diced
• 4.00 cup loves garlic , minced
• 8.00 cup chicken broth
• 1.00 lb okra , sliced
• 2.00 tbsp cajun seasoning
• cooked rice and filé powder

Instructions

1. 1

   Make a dark roux by cooking flour and oil over medium heat, stirring constantly, until chocolate brown, 30-45 minutes.

2. 2

   Add onion, bell pepper, and celery.

3. 3

   Cook 5 minutes.

4. 4

   Add garlic.

5. 5

   Add okra and cook 5 minutes.

6. 6

   Add broth, chicken, sausage, and Cajun seasoning.

7. 7

   Simmer 1 hour until chicken is very tender.

8. 8

   Remove chicken, shred meat, return to pot.

9. 9

   Adjust seasoning.

10. 10

    Serve over rice with filé powder.

Nutrition Facts

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