GUMBO

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In this classic stew perfect for a winter dinner, chicken and andouille sausage are simmered in celery, onions, and bell pepper, the mainstays of Creole and Cajun cooking.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Number Of Ingredients 15

1/4 cup all-purpose flour
3 tablespoons extra-virgin olive oil
1 pound andouille sausage, sliced crosswise, 1/4-inch thick
2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
1 green bell pepper, seeded and chopped
1 yellow onion, chopped
2 ribs celery, sliced
Coarse salt and freshly ground black pepper
4 tablespoons unsalted butter
4 cups homemade chicken stock, or canned low-sodium chicken broth
1 can (35-ounce) crushed tomatoes
6 ounces okra, sliced crosswise, 1/4-inch thick
6 sprigs fresh thyme
1 dried bay leaf
Cooked Perfect White Rice, for serving

Steps:

  • Heat a medium skillet over medium-high heat; add flour. Toast, stirring frequently, until deep golden brown, about 5 minutes. Transfer to a plate to stop it from cooking.
  • Heat oil in a large Dutch oven over medium-high heat. Add sausage and cook, stirring often, until browned, about 5 minutes. Remove with a slotted spoon, transfer to a large bowl, and reserve. Add the chicken, and brown, turning once, about 5 minutes. Remove with a slotted spoon, and add to the bowl with the sausage. Add the pepper, onion, and celery to the Dutch oven. Season with salt and pepper, and cook until softened, about 4 minutes. Remove with a slotted spoon, and add to the sausage and chicken.
  • Reduce heat to medium-low, and add the butter to the Dutch oven. Once melted, sprinkle in the toasted flour, and stir until combined. Continue cooking until bubbles form and mixture becomes very thick and dark brown, about 4 minutes. Add the stock, tomatoes, okra, thyme, bay leaf, and reserved meat and vegetables. Raise heat and bring to a boil; let simmer, uncovered, until chicken is tender and liquid has thickened, about 1 1/4 hours. Remove thyme, and serve hot over rice.

jonasi nyiti
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5 stars!


Suhayb Cr
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This is the best gumbo recipe I've ever tried.


Mel Marsh
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I'll definitely be making this again.


John Henry
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So good!


Nasir Shake
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Yum!


Addison
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This is a great recipe for a classic gumbo. The instructions are clear and easy to follow, and the results are delicious. I would definitely recommend this recipe to anyone who loves gumbo.


lista Ndungu
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I've made this gumbo recipe several times now, and it's always a crowd-pleaser. The roux is the key to getting that perfect flavor, and the holy trinity of vegetables adds just the right amount of depth.


Sorup Biswas
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This was my first time making gumbo, and it turned out great! I followed the recipe exactly, and it was easy to follow. The gumbo was flavorful and hearty, and my family loved it.


UniverseEditz
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I love this gumbo recipe! It's so easy to make and always turns out delicious. I like to add a little bit of extra spice to mine, but that's just my personal preference.


Shevon Wylliams
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This gumbo recipe was a hit! The flavors were rich and complex, and the shrimp and sausage were cooked to perfection. I will definitely be making this again.


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