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Chicken and Sausage Gumbo
Serves 4
A taste of Louisiana-style home cooking.
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Ingredients:
| 1/3 cup flour |
| 1/4 cup cooking oil |
| 1/2 cup chopped onion |
| 1/3 cup chopped celery |
| 4 cloves garlic, minced |
| 1/4 teaspoon black pepper |
| 1/4 teaspoon ground red pepper |
| 3 cups chicken broth |
| 1 andouille sausage, chopped |
| 1 1/2 cups sliced okra |
| 2 bay leaves |
| 1 boneless skinless chicken breast, chopped |
| 2 cups cooked rice |
Directions:
- For the roux, in a large heavy saucepan, stir together flour and oil till smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir for an additional 15 minutes until the roux is dark reddish brown.
- Stir in onion, celery, garlic, black pepper, and red pepper. Cook over medium heat for 3-5 minutes or till vegetables are just crisp-tender, stirring often.
- Gradually stir in chicken broth, andouille sausage, okra, bay leaves, and chicken. Bring to a boil, then reduce heat to a simmer and cook for about 30 minutes. Discard bay leaves. Serve over rice.
| Course: | Soup, dinner |
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