Chicken and Sausage Gumbo
This classic Louisiana stew, thickened and flavored with okra, 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.
- 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.