Chicken Andouille Gumbo
Serves: 6
Ewell Douglas
1 January 1970
Based on User reviews:
51
Spice
49
Sweetness
39
Sourness
39
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
12 cups
Water1360 g
Chicken (parts)1 cup
Vegetable Oil680 g
Okra1 cup
All-Purpose Flour2 stalks
Celery (chopped)2 cloves
Garlic (minced)1
Bay Leaf2 tsps
Salt1 tsp
Dried Thyme1 tsp
Dried Basil1 tsp
Cayenne Pepper1 tsp
Ground Black PepperDirections:
1
Combine water and chicken in large pot
2
Bring to boil
3
Reduce heat and simmer until chicken is tender, about 1 hour
4
Using tongs, transfer chicken to strainer and cool, saving cooking liquid
5
Remove meat from bones in pieces
6
Heat 2 tablespoons oil in heavy skillet over medium heat
7
Add okra and cook until no longer sticky, stirring frequently, about 20 minutes; set aside
8
Stir flour and remaining 1/2 cup oil in heavy large Dutch oven
9
Cook over medium heat until deep golden brown, stirring frequently, about 6 minutes
10
Add 4 cups reserved chicken cooking broth, okra, andouille sausage, tomatoes with their juices, bell pepper, celery, garlic, bay leaf, salt, thyme, basil, cayenne, and pepper
11
Cover partially and simmer until thickened, about 1 1/2 hours
12
Spoon off any fat from surface of gumbo
13
Add chicken and file powder to gumbo and simmer gently 15 minutes
14
(If preparing ahead, cover and refrigerate
15
Bring to simmer before serving
16
) Mound rice in shallow bowls if desired
17
Ladle gumbo over and serve