Ingredients: |
Ingredients: 1 Chicken (4 lbs.)
3 qt. water
1 1/2 lb. fresh or frozen okra
1/2 c. flour
1 large onion, chopped
1 large bell pepper, chopped
2 ribs celery, chopped
2 cloves garlic, minced
1 16 oz, can crushed tomatoes (preferrably San Marzano)
1 lb. Andouille sausage, sliced
1 bay leaf
1 tsp. thyme
1 tsp. basil
1 tsp. cayenne pepper
1 tsp. black pepper
2 tsp. salt
1 tsp. file
|
Directions: |
Directions:Cut chicken into 8 pieces; cover with water and simmer approximately 1 hour until chicken is tender and easily removed from the bones. Pour off stock and set aside. Allow chicken to cool; remove from bones and shred chicken. Set aside for later.
Meanwhile, slice okra and sauté in about 2 T. of oil until all ropiness is gone (about 1/2 hour)
In a heavy Dutch oven, combine 1/2 cup oil and 1/2 flour. Cook over medium heat, stirring frequently to make a dark brown roux. Add onion, bell pepper, celery and garlic and sauté until vegetables are tender. Add sautéed okra, tomatoes and sliced Andouille sausage. Cook for about 15 minutes. Add bay leaf, thyme, basil, pepper and salt. Add the chicken stock, mix well and bring to a slow boil. Simmer for approximately 1 1/2 hours with the pot loosely covered, stirring occasionally. Add cooked chicken and simmer an additional 15 minutes. Remove from heat. Skim off excess fat. Slowly stir in file. DO NOT re-boil as this tends to make the gumbo stringy.
Serve over steamed rice. |
This recipe for Chicken Andouille Gumbo is from