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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Rajeen Malla
[email protected]This gumbo is a little spicy, but it's still very good. I would recommend serving it with rice.
Kounouz Saadi
[email protected]I made this gumbo for my family and they loved it! It's a great recipe for a weeknight meal.
Govinda rai Meghwar
[email protected]This gumbo is the best I've ever had! I will definitely be making this again and again.
Michael Gichuki
[email protected]I'm not sure what I did wrong, but my gumbo turned out watery. I think I might have added too much liquid.
Shani Edmunds
[email protected]This gumbo was a little too salty for my taste, but I still enjoyed it.
Kelly Pendley
[email protected]I've made this gumbo several times and it's always a hit. It's a great recipe for a special occasion.
Shakil Khalil
[email protected]This gumbo is a little time-consuming to make, but it's worth it. The flavors are incredible.
Saru Basnet
[email protected]I'm a vegetarian, so I made this gumbo without the chicken. It was still delicious!
Humaira MAHADI
[email protected]I made this gumbo for a party and it was a huge success! Everyone loved it.
Jeffrey Humphreys
[email protected]This gumbo is perfect for a cold winter day. It's hearty and filling, and the flavors are so comforting.
Bros Motors
[email protected]I'm not a big fan of gumbo, but this recipe changed my mind. It's so flavorful and delicious. I will definitely be making this again.
Austin Jones
[email protected]This gumbo is a little too spicy for my taste, but it's still very good. I would recommend using less cayenne pepper if you don't like spicy food.
Dyl Do
[email protected]I followed the recipe exactly, but my gumbo turned out bland. I think I might have used the wrong kind of sausage.
Shamim Tik10
[email protected]This gumbo is amazing! The flavors are so complex and delicious. I will definitely be making this again and again.
Oshundairo Abdulbasit
[email protected]I love this gumbo! It's easy to make and always turns out delicious. I usually add a little extra spice to mine, but that's just my personal preference.
Helen Morrison
[email protected]This gumbo was a hit with my family! The chicken and andouille sausage were perfectly cooked, and the broth was flavorful and rich. I will definitely be making this again.