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Chicken and Sausage Gumbo with Okra
Created by: Howcan Team
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 celery stalks, chopped
- 3 cloves garlic, minced
- 1 pound andouille sausage, sliced
- 4 boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup sliced okra
- 2 cups cooked white rice
- Chopped green onions, for garnish
Instructions
- In a large pot, heat the vegetable oil over medium heat. Stir in the flour to make a roux, and cook, stirring constantly, until the roux is a dark caramel color, about 15-20 minutes.
- Add the chopped onion, bell pepper, and celery to the pot, and cook for 5 minutes, stirring occasionally.
- Stir in the minced garlic and cook for an additional 2 minutes.
- Add the sliced andouille sausage to the pot and cook for 5 minutes, stirring occasionally.
- Season the chicken pieces with salt, black pepper, and cayenne pepper. Add the seasoned chicken to the pot and cook for 5 minutes, stirring occasionally.
- Stir in the dried thyme, dried oregano, and bay leaf.
- Pour in the chicken broth and diced tomatoes. Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes, stirring occasionally.
- Add the sliced okra to the pot and simmer for an additional 10 minutes.
- To serve, place a scoop of cooked white rice in a bowl, and ladle the gumbo over the rice. Garnish with chopped green onions.
- Enjoy your delicious Chicken and Sausage Gumbo with Okra!
Chicken and Sausage Gumbo with added okra is a beloved dish with deep roots in the culinary history of the American South. This hearty stew traces its origins to the Louisiana Creole and Cajun cultures, where it has been a staple for generations. The addition of okra, a key ingredient in many West African and Southern dishes, brings a unique flavor and texture to the gumbo. Renowned chefs like Emeril Lagasse and Paul Prudhomme have popularized this dish, and it can be found in many iconic New Orleans restaurants such as Dooky Chase's and Commander's Palace. For the best version of this dish, look for a rich, dark roux, tender chicken, flavorful andouille sausage, and the perfect balance of spices. Whether enjoyed in a bustling restaurant in the French Quarter or lovingly prepared at home, Chicken and Sausage Gumbo with added okra is a true taste of the South.
80 min
6
380 calories
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