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Chicken Andouille Gumbo
Chicken Andouille Gumbo
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Prep Time:
10 minutes
Cook Time:
190 minutes
Total Time:
200 minutes
Prepare this flavorful Andouille sausage and chicken stew with okra the day before for maximum flavor infusion.
Ingredients:
  • 12 cups water
  • 3 pounds chicken parts
  • 2 tablespoons vegetable oil
  • 1.5 pounds okra
  • 0.5 cup vegetable oil
  • 0.5 cup all-purpose flour
  • 1 pound andouille sausage, sliced
  • 1 (28 ounce) can Italian-style whole peeled tomatoes
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground black pepper
  • 1 teaspoon file powder
Instructions:
  • In a large pot, bring water and chicken to a boil. Reduce heat and simmer until the chicken is tender, about 1 hour. Using tongs, transfer the chicken to a strainer to cool, saving the cooking liquid. Remove the meat from the bones in pieces.
  • In a heavy skillet over medium heat, heat 2 tablespoons of oil. Add the okra and cook for about 20 minutes, stirring regularly, until it's no longer sticky. Set aside.
  • In a heavy large Dutch oven, combine flour and the remaining 1/2 cup of oil. Cook over medium heat until it turns a deep golden brown, stirring frequently for about 6 minutes. Add in the 4 cups of reserved chicken cooking broth, okra, andouille sausage, tomatoes with their juices, bell pepper, celery, garlic, bay leaf, salt, thyme, basil, cayenne, and pepper. Partially cover and let it simmer until thickened, about 1 1/2 hours.
  • Skim any excess fat off the gumbo's surface. Stir in chicken and file powder, then let it simmer for 15 minutes. If making in advance, cover and refrigerate; reheat before serving. Serve over rice in shallow bowls.

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