Chicken and Andouille Gumbo
An authentic Louisiana gumbo almost always begins with a flour-and-fat roux to thicken the stew while adding an earth-and-smoke undercurrent. Browning the flour dry, scattered and stirred in a pan, achieves virtually the same effect -- without all the calories.Just one link of andouille sausage gives the dish heaps of flavor, and okra slices bring on a velvety texture.
- 1/2 cup all-purpose flour
- 1 tablespoon safflower oil
- 1 link (3 1/2 ounces) andouille sausage, finely chopped
- 3 medium celery stalks, cut into 1/2-inch chunks
- 1 medium onion, cut into 1/2-inch chunks
- 1 green bell pepper, cut into 1/2-inch chunks
- 12 ounces okra, trimmed and sliced crosswise, 1/2 inch thick
- 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
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.) Transfer to a large bowl; let cool. Sift through a fine sieve, pressing clumps.
Heat oil in a large pot or Dutch oven over medium heat. Cook sausage for 1 minute. Raise heat to high. Add celery, onion, and bell pepper. Cook, stirring occasionally, until slightly soft, about 4 minutes. Add okra; cook for 3 minutes.
Meanwhile, gradually whisk stock into flour; add to pot. Stir in chicken, tomatoes, and bay leaves; bring to a boil. Reduce heat to medium; simmer vigorously for 1 hour.
Remove from heat; cover to keep warm. Transfer chicken to a plate; let cool for 5 minutes. Remove meat from bones; shred, and return to pot. Discard bones and bay leaves. Stir in Worcestershire sauce.