Gumbo is traditionally served over white rice, but crusty French bread would also be good for soaking up the rich broth. For a spicier stew, add a dash or two of hot sauce. In place of the chicken thighs, you can use leftover chicken or other meats, such as turkey or ham; if you do, skip step one, and add just before serving.
- Total Time:
- Servings: 4
Source: Everyday Food, July/August 2004
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs
- Coarse salt and ground pepper
- 6 ounces andouille or smoked sausage, halved lengthwise and cut into 1/4-inch pieces
- 1 medium onion, diced
- 1 medium green bell pepper, ribs and seeds removed, diced
- 2 stalks celery, diced
- 1 tablespoon tomato paste
- 2 teaspoons dried thyme
- 1 pound okra, cut into 1/2-inch-thick rounds
- 2 vine-ripened tomatoes, diced
- 1/4 cup chopped fresh parsley, for garnish (optional)
- 2 tablespoons all-purpose flour
In a 5-quart saucepan, warm oil over high heat. Season chicken with salt and pepper; brown both sides, 8 to 10 minutes. Transfer to a plate to cool; slice into thin strips.
Reduce heat to medium. Cook sausage until browned, 1 to 2 minutes. Add onion, bell pepper, and celery; cook until onion is translucent, 4 to 6 minutes. Stir in flour; cook until light brown, stirring constantly, until toasted, 30 seconds to 1 minute.
Stir in tomato paste, thyme, half the okra, tomatoes, and 2 quarts water. Bring to a boil; reduce to a simmer. Stir in chicken and any accumulated juices. Cover; cook until thickened, about 30 minutes.
Stir in remaining okra; simmer, uncovered, until chicken is starting to fall apart, about 30 minutes. Season with salt and pepper. Stir in parsley, if desired.