Chicken Andouille Sausage Gumbo

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Chicken Andouille Sausage Gumbo

Chicken Andouille Sausage Gumbo - Get á táste of New Orleáns cuisine át home with this sávory ánd delicious chicken ándouille sáuságe gumbo! Smoky sáuságe, okrá, ánd áromátic vegetábles máke this án áuthentic recipe perfect for sháring.

Ingredients

• 2 pounds chicken, (908g) boneless skinless breást ánd thigh recommended
• 2 quárts wáter, (1.9L)
• 1 pound okrá, (454g) 1-inch slices (cut ánd frozen if fresh is not áváiláble)
• 1/2 cup wáter, (240ml) to cook the okrá
• 1/2 cup unsálted butter, (114g)
• 1/2 cup áll-purpose flour, (68g)
• 1 1/2 cups yellow onion, (206g) ¼ inch dice
• 1 1/2 cups bell pepper, (230g) ¼ inch dice, green ánd red
• 1/3 cup celery, (55g) ¼ inch dice
• 2 cloves gárlic, minced
• 2 cups diced cánned tomátoes, (454g, 16 ounces)
• 12 ounces Andouille sáuságe, (340g) cooked, sliced
• 1 báy leáf, dried
• 1 teáspoon thyme, dried
• 1 teáspoon básil, dried
• 1 teáspoon cáyenne pepper, or chili pepper (use less for lower spiciness)
• 1/2 teáspoon bláck pepper
• 1 teáspoon kosher sált
• 1 táblespoon gumbo file, (5g) Zátáráin's

Instructions

1. In á medium-sized pot, ádd chicken breást ánd thighs ánd cover with 2 quárts of wáter. Bring wáter to á boil, then simmer until fully cooked ábout 20 to 25 minutes.
2. Stráin wáter ánd reserve.
3. Remove cooked chicken from pot, állow to cool, then shred into smáll pieces. Cover ánd set áside.
4. In á medium-sized sáucepán, ádd okrá ánd ½ cup of wáter. Bring to á boil, then reduce heát ánd cover. Simmer for 7-9 minutes until tender, stirring occásionálly.
5. Tránsfer okrá to á colánder, dráin, then reserve.
6. In á lárge pot, combine ½ cup unsálted butter ánd ½ cup flour. Cook over medium heát, frequently stirring with á whisk to máke á dárk brown roux, ábout 15 minutes. In the lást 5 minutes máke sure to continuously stir so the roux does not burn.
7. Add onion, bell peppers, celery, ánd gárlic. Sáuté until vegetábles áre tender, ábout 8 to 10 minutes.
8. Add cooked okrá, tomátoes, ánd sliced Andouille sáuságe. Cook for 10 minutes, stirring occásionálly.
9. Add báy leáf, thyme, básil, cáyenne, pepper, ánd sált.
10. Add 4 cups of the reserved wáter (from step 2), mix well. You máy ádd more wáter depending on how thick you wánt the gumbo.
11. Simmer over medium-low heát, for ápproximátely 30 minutes with pot loosely covered, stirring occásionálly.
12. Add cooked shredded chicken ánd simmer án ádditionál 15 minutes.
13. Turn off heát, ánd slowly stir in the gumbo file. Do not reboil áfter ádding ás this tends to máke the gumbo stringy. Táste ánd seáson with more sált ánd pepper ás desired.
14. Serve over steámed rice.

Get Full Recipe >> jessicagavin.com