N’Orleans at it’s best. This is just so good, and can be easily adapted to your favorite tastes…try other types of fish, sausage, veggies…or whatever suits your fancy
Chicken and Andouille Sausage Gumbo
- 4 chicken bone-in thighs
- 2 chicken bone-in breasts
- 3 tbsp olive oil
- 1 tbsp Cajun seasoning
- Salt and pepper to taste
- 2 tbsp unsalted butter
- 1 yellow onion chopped
- 1 green bell pepper seeded and chopped
- 1 red bell pepper seeded and chopped
- 2 small ribs of celery chopped
- 2 cloves garlic minced
- 1/3 cup all-purpose flour
- 3 cups chicken stock
- 1 cup Andouille sausage cut diagonally into 1/2-inch slices
- 1 lb fresh okra trimmed and cut into 1/2-inch slices (or use frozen in the winter months)
- 1/2 tsp garlic powder
- 1/2 tsp cayenne pepper
- Pre-heat oven to 350 degrees F
- Rub the chicken with 1 tablespoon of oil, and then rub with Cajun, salt and pepper...
- Bake for 45 minutes.
- Remove chicken, let cool for about 10 minutes...pull chicken apart with a fork. Set aside.
- in a large skillet, heat the remaining oil and butter...add the onion, bell peppers, and celery and saute over medium-high heat until softened, about 5 minutes.
- Add the garlic, and cook for about another minute. Set aside.
- In a medium sauce pan, over medium-high heat, warm the 1/4 cup of oil.
- Add the flour and cook, whisking frequently, until the mixture turns brown, about 5 minutes.
- Add the stock, raise the heat to high.
- Bring to a boil, and cook, whisking constantly, until thickened, 5 - 7 minutes
- Pour the stock mixture into a large pot, or Dutch oven.
- Add the chicken, the bell pepper mixture, and the sausage.
- Cover and cook for about 40 minutes,
- Add okra, cover again...and cook for another 15 minutes.
- Stir in garlic powder and cayenne pepper
- Adjust seasonings salt and pepper