CHICKEN ANDOUILLE SAUSAGE GUMBO


Get a taste of New Orleans cuisine at home with this savory and delicious chicken andouille sausage gumbo! Smoky sausage, okra, and aromatic vegetables make this an authentic recipe perfect for sharing.

Servings : 6 servings

INGREDIENTS
  • 2 pounds chicken, (908g) boneless skinless breast and thigh recommended
  • 2 quarts water, (1.9L)
  • 1 pound okra, (454g) 1-inch slices (cut and frozen if fresh is not available)
  • 1/2 cup water, (240ml) to cook the okra
  • 1/2 cup unsalted butter, (114g)
  • 1/2 cup all-purpose flour, (68g)
  • 1 1/2 cups yellow onion, (206g) ¼ inch dice
  • 1 1/2 cups bell pepper, (230g) ¼ inch dice, green and red
  • 1/3 cup celery, (55g) ¼ inch dice
  • 2 cloves garlic, minced
  • 2 cups diced canned tomatoes, (454g, 16 ounces)
  • 12 ounces Andouille sausage, (340g) cooked, sliced
  • 1 bay leaf, dried
  • 1 teaspoon thyme, dried
  • 1 teaspoon basil, dried
  • 1 teaspoon cayenne pepper, or chili pepper (use less for lower spiciness)
  • 1/2 teaspoon black pepper
  • 1 teaspoon kosher salt
  • 1 tablespoon gumbo file, (5g) Zatarain's

INSTRUCTIONS
For full instructions kindly visit jessicagavin.com.

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