Chicken Andouille Gumbo

Make this stew a day ahead to allow the flavors in this highly seasoned stew with Andouille sausage, chicken and okra develop.

• Preparation Time: 10 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 10 mins
• Calories: 782 Calories

Ingredients

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

Recipe Instructions

Step 1

Combine water and chicken in 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.

Step 2

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

Step 3

Stir flour and remaining 1/2 cup oil in 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.

Step 4

Spoon off any fat from surface of gumbo. Add chicken and file powder to gumbo and simmer gently 15 minutes. (If preparing ahead, cover and refrigerate. Bring to simmer before serving.) Mound rice in shallow bowls if desired. Ladle gumbo over and serve.