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Gallery Chicken and Andouille Gumbo Credit: Johnny Miller Recipe Summary prep: 30 mins total: 1 hr 35 mins Servings: 8 Yield: Makes 10 1/2 cups
Ingredients Ingredient Checklist 1/2 cup all-purpose flour 1 tablespoon safflower oil 1 link (3 1/2 ounces) andouille sausage, finely chopped 3 medium celery stalks, cut into 1/2-inch chunks 1 medium onion, cut into 1/2-inch chunks 1 green bell pepper, cut into 1/2-inch chunks 12 ounces okra, trimmed and sliced crosswise, 1/2 inch thick 8 cups homemade or store-bought low-sodium chicken stock 8 skinless chicken thighs, trimmed (2 pounds) 1 can (28 ounces) plum tomatoes, coarsely chopped with juice (2 cups; add water if needed) 2 dried bay leaves 1 tablespoon Worcestershire sauce
Cook’s Notes Storage: Gumbo can be refrigerated for up to 3 days.
Gallery Chicken and Andouille Gumbo Credit: Johnny Miller
Recipe Summary prep: 30 mins total: 1 hr 35 mins Servings: 8 Yield: Makes 10 1/2 cups
Gallery
Chicken and Andouille Gumbo Credit: Johnny Miller
Chicken and Andouille Gumbo
Credit: Johnny Miller
Chicken and Andouille Gumbo
Recipe Summary prep: 30 mins total: 1 hr 35 mins Servings: 8 Yield: Makes 10 1/2 cups
Recipe Summary
prep: 30 mins total: 1 hr 35 mins
Servings: 8 Yield: Makes 10 1/2 cups
prep: 30 mins
total: 1 hr 35 mins
prep:
30 mins
total:
1 hr 35 mins
Servings: 8
Yield: Makes 10 1/2 cups
8
Makes 10 1/2 cups
Ingredients
Ingredients
- 1/2 cup all-purpose flour 1 tablespoon safflower oil 1 link (3 1/2 ounces) andouille sausage, finely chopped 3 medium celery stalks, cut into 1/2-inch chunks 1 medium onion, cut into 1/2-inch chunks 1 green bell pepper, cut into 1/2-inch chunks 12 ounces okra, trimmed and sliced crosswise, 1/2 inch thick 8 cups homemade or store-bought low-sodium chicken stock 8 skinless chicken thighs, trimmed (2 pounds) 1 can (28 ounces) plum tomatoes, coarsely chopped with juice (2 cups; add water if needed) 2 dried bay leaves 1 tablespoon Worcestershire sauce
Directions
Heat a large skillet over medium-high heat. Toast flour, stirring with a wooden spoon, for 3 minutes. Reduce heat to medium; cook, stirring to break up any lumps, until it reaches the color of peanut butter and has a toasted aroma, about 14 minutes more. (Adjust heat to prevent burning.) Transfer to a large bowl; let cool. Sift through a fine sieve, pressing clumps.
Heat oil in a large pot or Dutch oven over medium heat. Cook sausage for 1 minute. Raise heat to high. Add celery, onion, and bell pepper. Cook, stirring occasionally, until slightly soft, about 4 minutes. Add okra; cook for 3 minutes.
Meanwhile, gradually whisk stock into flour; add to pot. Stir in chicken, tomatoes, and bay leaves; bring to a boil. Reduce heat to medium; simmer vigorously for 1 hour.
Remove from heat; cover to keep warm. Transfer chicken to a plate; let cool for 5 minutes. Remove meat from bones; shred, and return to pot. Discard bones and bay leaves. Stir in Worcestershire sauce.
Cook’s Notes Storage: Gumbo can be refrigerated for up to 3 days.
Cook’s Notes
Storage: Gumbo can be refrigerated for up to 3 days.
Reviews
Add Rating & Review
Reviews
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All Reviews for Chicken and Andouille Gumbo
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chicken and Andouille Gumbo
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
