Ingredients Meat & Poultry Chicken Chicken Thighs Gumbo 3.0 (22) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 20, 2020 Print Rate It Share Share Tweet Pin Email Servings: 10 In this classic stew perfect for a winter dinner, chicken and andouille sausage are simmered in celery, onions, and bell pepper, the mainstays of Creole and Cajun cooking. Ingredients ¼ cup all-purpose flour 3 tablespoons extra-virgin olive oil 1 pound andouille sausage, sliced crosswise, ¼-inch thick 2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces 1 green bell pepper, seeded and chopped 1 yellow onion, chopped 2 ribs celery, sliced Coarse salt and freshly ground black pepper 4 tablespoons unsalted butter 4 cups homemade chicken stock, or canned low-sodium chicken broth 1 can (35-ounce) crushed tomatoes 6 ounces okra, sliced crosswise, ¼-inch thick 6 sprigs fresh thyme 1 dried bay leaf Cooked Perfect White Rice, for serving Directions Heat a medium skillet over medium-high heat; add flour. Toast, stirring frequently, until deep golden brown, about 5 minutes. Transfer to a plate to stop it from cooking. Heat oil in a large Dutch oven over medium-high heat. Add sausage and cook, stirring often, until browned, about 5 minutes. Remove with a slotted spoon, transfer to a large bowl, and reserve. Add the chicken, and brown, turning once, about 5 minutes. Remove with a slotted spoon, and add to the bowl with the sausage. Add the pepper, onion, and celery to the Dutch oven. Season with salt and pepper, and cook until softened, about 4 minutes. Remove with a slotted spoon, and add to the sausage and chicken. Reduce heat to medium-low, and add the butter to the Dutch oven. Once melted, sprinkle in the toasted flour, and stir until combined. Continue cooking until bubbles form and mixture becomes very thick and dark brown, about 4 minutes. Add the stock, tomatoes, okra, thyme, bay leaf, and reserved meat and vegetables. Raise heat and bring to a boil; let simmer, uncovered, until chicken is tender and liquid has thickened, about 1 1/4 hours. Remove thyme, and serve hot over rice. Rate it Print