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.
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

Chicken Andouille Sausage Gumbo

• 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 water and reserve.
3. Remove cooked chicken from pot, allow to cool, then shred into small pieces. Cover and set aside.
4. In a medium-sized saucepan, add okra and ½ cup of water. Bring to a boil, then reduce heat and cover. Simmer for 7-9 minutes until tender, stirring occasionally.
5. Transfer okra to a colander, drain, then reserve.
6. .....
7. ...

FULL Recipes HERE

Share this post