Ingredients Meat & Poultry Chicken Chicken Thighs Chicken and Andouille Gumbo Be the first to rate & review! By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 24, 2020 Print Rate It Share Share Tweet Pin Email Photo: Johnny Miller Prep Time: 30 mins Total Time: 1 hrs 35 mins Servings: 8 Yield: Makes 10 1/2 cups This authentic Louisiana gumbo features the holy trinity of Cajun and Creole cooking: celery, onion, and bell pepper. Just one link of andouille sausage gives the dish heaps of flavor, and okra slices bring on a velvety texture. Ingredients ½ cup all-purpose flour 1 tablespoon safflower oil 1 link (3 ½ ounces) andouille sausage, finely chopped 3 medium celery stalks, cut into ½-inch chunks 1 medium onion, cut into ½-inch chunks 1 green bell pepper, cut into ½-inch chunks 12 ounces okra, trimmed and sliced crosswise, ½ 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 Directions 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. Cook's Notes Storage: Gumbo can be refrigerated for up to 3 days. Rate it Print