One Great Gumbo With Chicken And Andouille Sausage
Serves: 6
Santos Walker
1 January 1970
Based on User reviews:
43
Spice
49
Sweetness
54
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1
Salt2 tsps
Poultry Seasoning3 tbsps
Unsalted Butter1 large
Onion (peeled and chopped)1 cup
All-Purpose FlourDirections:
1
Preheat a large heavy bottomed pot over medium high heat
2
Add 1 tablespoon oil, 1 turn of the pan, and 1 pound of the diced chicken
3
Season with salt and pepper and a sprinkle of poultry seasoning
4
Brown on all sides, about 2 or 3 minutes
5
Chop your veggies while it's working
6
Add half the andouille to the pan and cook another 1 to 2 minutes
7
Transfer chicken and sausage to a dish and repeat with remaining chicken and sausage, remembering to season the diced chicken as you go
8
Return pan to heat and add butter
9
When the butter melts, add chopped celery, peppers, onion and bay
10
Season with salt, pepper and hot sauce
11
Cook 3 to 5 minutes to begin to soften veggies
12
Add flour and cook for 2 minutes
13
Slowly stir in the broth and bring liquid up to a boil
14
Add okra, chicken and sausage to the boiling broth, then stir in your tomatoes and half of your fresh thyme
15
Bring back up to a bubble, reduce to simmer
16
Simmer for 5 minutes to combine flavors and adjust your seasonings
17
Serve gumbo with chopped thyme and scallions to garnish
18
Scoop cooked white rice into the center of bowlfuls of gumbo using an ice cream scoop
19
Enjoy!