OKRA GUMBO WITH CHICKEN & ANDOUILLE SAUSAGE RECIPE - FOOD.COM
Make and share this Okra Gumbo With Chicken & Andouille Sausage recipe from Food.com.
Total Time 2 hours 25 minutes
Prep Time 25 minutes
Cook Time 2 hours
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Mix your onion, celery, and bell pepper together: The Holy Trinity.
- Heat the oil in a cast iron dutch oven over medium heat, whisk in the flour to make a milk chocolate colored Roux.
- Add the Andouille, 1 Tbsp of Seasoning, and 3/4 of the Holy Trinity, cook, stirring often, for about ten minutes or until the vegetables soften, add the cold stock, remaining seasoning, okra, remaining trinity, and Garlic.
- Bring to a boil then bring this down to a simmer, add the thigh meat and let it go for at least 2 hours, stirring occasionally. About 10-15 minutes before you're ready to serve add the Worcestershire, hot sauce, and 1/2 of the Green Onions.
- Serve with Creole Boiled Rice, crusty French bread.
- Garnish with green onions, and the parsley.
Nutrition Facts : Calories 704.4, FatContent 46.3, SaturatedFatContent 8.8, CholesterolContent 89.8, SodiumContent 687.6, CarbohydrateContent 41.9, FiberContent 3.1, SugarContent 9.8, ProteinContent 29.5
CHICKEN ANDOUILLE GUMBO RECIPE | ALLRECIPES
Sausage makes this very spicy. Can be prepared two days ahead.
Provided by Bob Cody
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Total Time 3 hours 20 minutes
Prep Time 10 minutes
Cook Time 3 hours 10 minutes
Yield 8 servings
Number Of Ingredients 18
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 781.6 calories, CarbohydrateContent 18.5 g, CholesterolContent 157.2 mg, FatContent 60.8 g, FiberContent 4.5 g, ProteinContent 39.7 g, SaturatedFatContent 15.5 g, SodiumContent 1419 mg, SugarContent 4 g
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