CHICKEN AND ANDOUILLE GUMBO
This authentic Louisiana gumbo features the holy trinity of Cajun and Creole cooking: celery, onion, and bell pepper. Just one link of andouille sausage gives the dish heaps of flavor, and okra slices bring on a velvety texture.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h35m
Yield Makes 10 1/2 cups
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high heat. Toast flour, stirring with a wooden spoon, for 3 minutes. Reduce heat to medium; cook, stirring to break up any lumps, until it reaches the color of peanut butter and has a toasted aroma, about 14 minutes more. (Adjust heat to prevent burning.) Transfer to a large bowl; let cool. Sift through a fine sieve, pressing clumps.
- Heat oil in a large pot or Dutch oven over medium heat. Cook sausage for 1 minute. Raise heat to high. Add celery, onion, and bell pepper. Cook, stirring occasionally, until slightly soft, about 4 minutes. Add okra; cook for 3 minutes.
- Meanwhile, gradually whisk stock into flour; add to pot. Stir in chicken, tomatoes, and bay leaves; bring to a boil. Reduce heat to medium; simmer vigorously for 1 hour.
- Remove from heat; cover to keep warm. Transfer chicken to a plate; let cool for 5 minutes. Remove meat from bones; shred, and return to pot. Discard bones and bay leaves. Stir in Worcestershire sauce.
Nutrition Facts : Calories 300 g, Cholesterol 102 g, Fat 8 g, Fiber 4 g, Protein 32 g, Sodium 563 g
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Khan Khan Ktk
[email protected]I'm going to try making this gumbo next week.
David Kovacs
[email protected]This gumbo is a lot of work, but it's worth it.
Raja Nabeel
[email protected]I'm not sure what I did wrong, but my gumbo turned out too salty.
RTX SHUVO
[email protected]This gumbo is a bit spicy, but I like it that way.
Alejandra Marinero
[email protected]I love the smoky flavor of the andouille sausage in this gumbo.
Victoria Nyarko
[email protected]This gumbo is a great way to warm up on a cold day.
Manuel Colin
[email protected]I'm not a fan of gumbo, but I tried this recipe and I was pleasantly surprised. It was really good!
Raaj meer
[email protected]This gumbo is the best I've ever had! I'll definitely be making it again.
Sarah Gibson
[email protected]I made this gumbo for a party, and it was a huge success. Everyone loved it!
Morshedul Islam
[email protected]This gumbo is a bit time-consuming to make, but it's worth the effort. The results are delicious!
Miss Pathani920
[email protected]I'm not a big fan of okra, but I didn't mind it in this gumbo. It added a nice texture and flavor.
Sad Ert
[email protected]This gumbo is a great way to use up leftover chicken. It's also a great dish to make ahead of time.
Kristy Ham
[email protected]I wasn't sure about the combination of chicken and andouille sausage, but it really works. The flavors complement each other perfectly.
fardin sohag
[email protected]This gumbo is a little spicy for my taste, but I still enjoyed it. Next time, I'll use less cayenne pepper.
Farhan ali Farhan ali
[email protected]I love that this gumbo is made with fresh ingredients. It makes a big difference in the flavor.
Sunil Dk
[email protected]This gumbo is so hearty and filling. It's perfect for a cold winter night.
FLORAGOLD flow
[email protected]The flavors in this gumbo are amazing! The chicken and andouille sausage are a perfect combination, and the vegetables add a nice sweetness.
William Melo
[email protected]This was my first time making gumbo, and it turned out great! I followed the recipe exactly, and it was easy to follow.
Geldine Jeudi
[email protected]I've made this gumbo several times now, and it's always a crowd-pleaser. It's easy to make, and the results are always delicious.
Suhail Sajjad Awan
[email protected]This gumbo was a hit with my family! The chicken was tender and flavorful, and the andouille sausage added a nice kick. The vegetables were cooked perfectly, and the broth was rich and flavorful.