Soups & stews
Chicken & Andouille Gumbo
Chicken, andouille, and okra simmer in a broth thickened with a dark roux, served with white rice.
Serves 4
Directions
Heat the oil in a heavy Dutch oven over medium-low heat. Whisk in the flour until smooth.
Cook for 20 to 30 minutes, stirring continuously across the bottom and corners, until the roux is deep peanut-brown.
Carefully stir in the onion, celery, and bell pepper. Cook for 5 to 6 minutes, then add the garlic for 30 seconds.
Add the chicken, andouille, and Cajun seasoning. Stir for 3 to 4 minutes to coat everything in the roux.
Gradually stir in the broth, scraping the bottom until smooth. Add the okra and bring to a gentle simmer.
Simmer uncovered over low heat for 25 to 30 minutes, stirring occasionally, until the chicken is tender and reaches 165°F.
The broth should lightly coat a spoon; loosen with water if needed. Spoon warm rice into bowls and ladle the gumbo over it.
