Okra Gumbo With Chicken & Andouille Sausage

Total Time: 2 hrs 25 mins Preparation Time: 25 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1/2 cup vegetable oil
• 3/4 cup all-purpose flour
• 4 tablespoons creole seasoning
• 1 cup onion, diced
• 1/2 cup red bell pepper, diced
• 1/2 cup celery, diced
• 1 1/2 cups andouille sausages, diced
• 3 tablespoons garlic, chopped
• 1 cup okra, trimmed and sliced
• 6 cups cold chicken stock
• 2 bay leaves
• 4 chicken thighs (large size, deboned, cut into 1 inch cubes and seasoned liberally with creole seasoning)
• 2 tablespoons worcestershire sauce
• hot sauce, to taste
• kosher salt, if necessary
• 2 tablespoons italian parsley, chopped
• 1/4 cup green onion, thinly sliced
• creole boiled rice, for serving

Recipe

• 1 mix your onion, celery, and bell pepper together: the holy trinity.
• 2 heat the oil in a cast iron dutch oven over medium heat, whisk in the flour to make a milk chocolate colored roux.
• 3 add the andouille, 1 tbsp of seasoning, and 3/4 of the holy trinity, cook, stirring often, for about ten minutes or until the vegetables soften, add the cold stock, remaining seasoning, okra, remaining trinity, and garlic.
• 4 bring to a boil then bring this down to a simmer, add the thigh meat and let it go for at least 2 hours, stirring occasionally. about 10-15 minutes before you're ready to serve add the worcestershire, hot sauce, and 1/2 of the green onions.
• 5 serve with creole boiled rice, crusty french bread.
• 6 garnish with green onions, and the parsley.