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Andouille Chicken Gumbo

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PREP TIME
10 min
COOKING TIME
190 min
TOTAL TIME
200 min
SERVINGS
8 servings
Dinner
Andouille Chicken Gumbo
Ingredients
  • 12 cups water
  • 3 pounds chicken parts
  • 2 tablespoons vegetable oil
  • 1 1/2 pounds okra
  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 1 pound andouille sausage, sliced
  • 1 (28 ounce) can Italian-style whole peeled tomatoes
  • 1 green bell pepper, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 2 teaspoons salt
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground black pepper
  • 1 teaspoon file powder
Instructions
1
Combine water with chicken in a large cooking vessel. Heat it up until boiling point is reached. Decrease heat and let it simmer for about an hour, or until the chicken becomes tender.
2
Using a pair of utensils, transfer the cooked chicken to a strainer and let it cool down, saving the cooking liquid in the process. Remove the meat from its bones into individual pieces.
3
Heat 2 tablespoons of oil in a heavy cooking pan over medium heat. Add the okra and cook until it's no longer sticky, stirring constantly, for about 20 minutes; set aside.
4
Mix flour with the remaining 1/2 cup of oil in a heavy large Dutch oven. Cook over medium heat until it reaches a deep golden brown color, stirring constantly, for about 6 minutes. Add the reserved chicken cooking broth, okra, andouille sausage, tomatoes with their juices, bell pepper, celery, garlic, bay leaf, salt, thyme, basil, cayenne, and pepper. Cover partially and let it simmer until thickened, about 1 1/2 hours.
5
Spoon off any excess fat from the surface of the gumbo. Add the cooked chicken and file powder to the gumbo and let it simmer gently for 15 minutes. (If preparing ahead, cover and refrigerate. Bring to a simmer before serving.)