Recipe

Easy Gumbo with Chicken & Sausage

Our friend Tom Parker has devised an easier version of the classic New Orleans dish which is just as tasty. You can substitute shrimp for chicken and add sliced okra if you wish. This is a great all-in-one meal for a hungry group of friends

ingredients

  • 2 Large spoons Vegetable oil
  • 2 Large spoons all purpose flour
  • 1 Medium Onion , diced
  • 1 Stalk Celery , diced
  • 1 green pepper , trimmed, seeded and diced
  • 4 Okra trimmed and sliced (optional)
  • 2 Cloves Garlic , minced
  • 1 small can (14 oz) Diced tomatoes
  • 1 Cup chicken broth
  • 1 Small Spoon Cayenne pepper
  • 1 Pinch Dry thyme
  • 2 bay leaves
  • 1 Small Spoon file powder or Creole seasoning
  • Generous pinch Kosher salt
  • Generous pinch Black Pepper
  • 2 boneless skinless chicken breasts , cubed
  • 2 andouille sausage , cubed

prep / directions

Make a “roux” which is the base of any gumbo by heating the oil in a large, deep pot under medium heat. Add the flour and mix carefully with a wooden spoon so the mixture in smooth and all the flour is absorbed. Add the diced vegetables and garlic and gently braise until soft, stirring constantly about 5 to 7 minutes. Then add the chicken broth, the diced tomatoes, cayenne pepper, thyme, bay leaves, and Creole seasoning, salt and pepper. Bring to a brisk boil, stir and lower the heat to a simmer. Add the chicken and sausage and stir for a few minutes. Simmer for another five minutes. Serve piping hot over rice.

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