Ingredients: |
Ingredients: 2 lbs. Chicken Breast
2 qt. Water
1 lb. Okra
˝ c. Water (to cook okra)
˝ c. Unsalted Butter
˝ c. All Purpose Flour
1˝ c. Yellow Onion, diced
1˝ c. Bell Pepper, diced (red and green mix)
⅓ c. Celery, diced
2 Garlic Cloves, minced
2 c. canned Diced Tomatoes
12 oz. Andouille Sausage
1 Bay Leaf
1 tsp. Thyme
1 tsp. Basil
1 tsp. Cayenne Pepper
˝ tsp. Black Pepper
1 tsp. Kosher Salt
1 Tbsp. Gumbo Filé
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Directions: |
Directions:In a medium-sized pot, add chicken and cover with 2 qts. of water. Bring water to a boil, then simmer until fully cooked about 20-25 minutes. Strain the water and reserve. Remove the cooked chicken from the pot, allow to cool. Once cooled, shred chicken into smaller pieces and set aside. In a medium-sized saucepan, add the okra and ˝ c. water. Bring to a boil, reduce heat to a simmer and cover. Simmer 7-9 minutes until tender, stirring occasionally. Transfer the okra to a colander to drain the water and reserve the cooked okra. In a large pot, combine ˝ c. unsalted butter and ˝ c. flour. Cook over medium heat, frequently stirring with a whisk to make a dark brown roux, about 15 minutes. Make sure to stir the last 5 minutes of cooking consistently, so the roux does not burn. Add onion, bell pepper, celery and garlic. Sauté until vegetables are tender, about 8-10 minutes. Add cooked okra, tomatoes and sliced andouille sausage. Cook for 10 minutes, stirring occasionally. Add bay leaf, thyme, basil, cayenne pepper and salt. Add 4 c. of the reserved strained water from the cooked chicken, mix well. You may have to add more water depending on the desired thickness of the gumbo. Simmer over medium-low heat, for approximately 30 minutes with the pot loosely covered, stirring occasionally. Add shredded chicken and simmer additional 15 minutes. Turn off the heat, and slowly add the filé. So not reboil after adding the filé as this tends to make the gumbo stringy. Taste gumbo and season with more salt or pepper as desired. Serve over steamed rice or add to the pot and mix it in. |
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