Chicken and Andouille Gumbo


  • ½ cup all-purpose flour
  • 1 tablespoon safflower oil
  • 1 link (3 ½ ounces) andouille sausage, finely chopped
  • 3 medium celery stalks, cut into ½-inch chunks
  • 1 medium onion, cut into ½-inch chunks
  • 1 green bell pepper, cut into ½-inch chunks
  • 12 ounces okra, trimmed and sliced crosswise, ½ inch thick
  • + 4 more ingredients
    • 8 cups homemade or store-bought low-sodium chicken stock
    • 8 skinless chicken thighs, trimmed (2 pounds)
    • 1 can (28 ounces) plum tomatoes, coarsely chopped with juice (2 cups; add water if needed)2 dried bay leaves
    • 1 tablespoon Worcestershire sauce

1. Heat a large skillet over medium-high heat. Toast flour, stirring with a wooden spoon, for 3 minutes. Reduce heat to medium; cook, stirring to break up any lumps, until it reaches the color of peanut butter and has a toasted aroma, about 14 minutes more. (Adjust heat to prevent burning.) Trans...

View full recipe at SpringPad


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