Chicken Andouille Sausage Gumbo
Get a taste of New Orleans cuisine at home
with this savory and delicious chicken andouille sausage gumbo! Smoky sausage,
okra, and aromatic vegetables make this an authentic recipe perfect for
sharing.
Chicken Andouille Sausage Gumbo
Ingredients :
· 2 pounds chicken, (908g)
boneless skinless breast and thigh recommended
·
2 quarts water, (1.9L)
· 1 pound okra, (454g)
1-inch slices (cut and frozen if fresh is not available)
·
1/2 cup water, (240ml)
to cook the okra
·
1/2 cup unsalted
butter, (114g)
·
1/2 cup all-purpose
flour, (68g)
·
1 1/2 cups yellow
onion, (206g) ¼ inch dice
·
1 1/2 cups bell
pepper, (230g) ¼ inch dice, green and red
·
1/3 cup celery, (55g)
¼ inch dice
·
2 cloves garlic, minced
·
2 cups diced
canned tomatoes, (454g, 16 ounces)
·
12 ounces Andouille
sausage, (340g) cooked, sliced
·
1 bay leaf, dried
·
1 teaspoon thyme, dried
·
1 teaspoon basil, dried
· 1 teaspoon cayenne
pepper, or chili pepper (use less for lower spiciness)
·
1/2 teaspoon black
pepper
·
1 teaspoon kosher
salt
·
1 tablespoon gumbo
file, (5g) Zatarain's
Instructions :
1. In a medium-sized
pot, add chicken breast and thighs and cover with 2 quarts of water. Bring
water to a boil, then simmer until fully cooked about 20 to 25 minutes.
2. Strain the water and
reserve.
3. Remove the cooked
chicken from the pot,and allow to cool. Once cooled, shred chicken into
smaller pieces, cover and set aside.
4.
.....
5.
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