1/2 pound Andouille sausage, 1/4 in rounds, halved
1 bay leaf
1 tsp thyme
1 tsp basil
1/2 tsp sage
1/2 tsp black pepper
1/2 tsp white pepper
1/4 tsp cayenne pepper
2 tsp salt
Instructions
Simmer chicken in 3 quarts of water until tenders and easily
removed from boned. Pour off stock and set aside. Allow
chicken to cool. Debone and set aside.
In a large cast iron Skillet, sauté the okra in 2 TB oil until all
springiness is gone. Remove from pan. Set aside.
In a large cast iron Dutch oven, heat 1/2 cup oil over medium
high heat. Add the flour and make a dark brown roux. (See
roux recipe). As soon as the proper color is achieved, add the
chopped vegetables. Sauté, stirring occasionally until tender.
During this process, allow veg. to stick for a bit then scrape off
bottom of pan with metal spatula. This allows the sugars to
caramelize.
When the vegetables are tender, add the tomatoes, sausage
and okra cook and stir for 15 min. Add seasonings. Pour in 8
cups of chicken stock. Bring to boil and simmer for 1 hour,
stirring occasionally. Add cooked chicken and additional stock
of necessary. Simmer for 15 more minutes. Serve over
steamed rice.
Originally Submitted
2/22/2015
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