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Chicken Andouille Gumbo

Chicken Andouille Gumbo

Cost $20, save $30

Source: Recommended by CookPal

  • 190 Min
  • 8 Servings
  • $20

INGREDIENTS

  • Main Ingredients

    • 💧 12 cups water
    • 🍗 3 pounds chicken parts
    • 2 tablespoons vegetable oil
    • 1 ½ pounds okra
    • ½ cup vegetable oil
    • ½ cup all-purpose flour
    • 1 pound andouille sausage, sliced
    • 1 (28 ounce) can Italian-style whole peeled tomatoes
    • 1 green bell pepper, chopped
    • 2 stalks celery, chopped
    • 🧄 2 cloves garlic, minced
    • 1 bay leaf
    • 🧂 2 teaspoons salt
    • 1 teaspoon dried thyme
    • 1 teaspoon dried basil
    • 1 teaspoon cayenne pepper
    • 1 teaspoon ground black pepper
    • 1 teaspoon file powder

STEPS

1

Combine water and chicken in a large pot. Bring to boil. Reduce heat and simmer until chicken is tender, about 1 hour. Using tongs, transfer chicken to strainer and cool, saving cooking liquid. Remove meat from bones in pieces.

2

Heat 2 tablespoons of oil in a heavy skillet over medium heat. Add okra and cook until no longer sticky, stirring frequently, about 20 minutes; set aside.

3

Stir flour and remaining 1/2 cup oil in a heavy large Dutch oven. Cook over medium heat until deep golden brown, stirring frequently, about 6 minutes. Add 4 cups reserved chicken cooking broth, okra, andouille sausage, tomatoes with their juices, bell pepper, celery, garlic, bay leaf, salt, thyme, basil, cayenne, and pepper. Cover partially and simmer until thickened, about 1 1/2 hours.

4

Spoon off any fat from the surface of the gumbo. Add chicken and file powder to gumbo and simmer gently for 15 minutes.

NUTRIENTS

Per 1 serving

🔥

782

Calories

  • 40
    Protein
  • 19
    Carbs
  • 61
    Fats

💡 Serve with rice for a more filling meal.Refrigerate for up to 2 days; flavors will deepen over time.Andouille sausage adds spice, but adjust cayenne for your preferred heat.