Chicken And Andouille Gumbo Recipe
Made with the holy trinity, okra, and Redneck Andouille sausage. Served with rice.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Roux
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add flour slowly while stirring continuously until it forms a dark roux (about 15-20 minutes).
- 2
- 3
Add the Meats
Stir in the sliced Andouille sausage and chicken thighs. Cook for about 5 minutes until the chicken is slightly browned.
- 4
Add Liquids and Seasonings
Pour in the chicken broth and add the canned tomatoes, bay leaves, thyme, cayenne pepper, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 30 minutes.
- 5
Add Okra
Stir in the sliced okra and continue to simmer for an additional 10-15 minutes until the okra is tender.
- 6
Serve
Remove bay leaves. Serve the gumbo over cooked rice.