Chicken & Andouille Gumbo Recipe
Chicken Thigh, Andouille, Trinity, Okra, White Rice, Scallion
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
In a large pot, heat some oil over medium heat. Season the chicken thighs with salt and pepper, then brown them in the pot for about 5-7 minutes on each side. Remove and set aside.
- 2
Cook the Andouille
In the same pot, add sliced Andouille sausage and cook for about 3-4 minutes until browned. Remove and set aside with the chicken.
- 3
Make the Roux
Add a little more oil to the pot if needed, then add 1/2 cup of flour. Stir constantly over medium heat until the roux turns a dark brown color, about 15-20 minutes.
- 4
Add Vegetables
Add the trinity (equal parts diced onions, bell peppers, and celery) to the roux and cook until softened, about 5 minutes.
- 5
Combine Ingredients
Return the chicken and sausage to the pot. Add 6 cups of chicken broth and bring to a boil. Reduce heat to low and simmer for 30 minutes.
- 6
Add Okra
Stir in the okra and simmer for an additional 15-20 minutes until the okra is tender.
- 7
Prepare Rice
While the gumbo is simmering, cook the white rice according to package instructions.
- 8
Serve
Ladle the gumbo over the cooked rice and garnish with sliced scallions before serving.