Description
Sausage makes this very spicy. Can be prepared two days ahead.
Ingredients
- 12 cups water
- 3 pounds chicken parts
- 2 tablespoons vegetable oil
- 1 ½ pounds okra
- ½ cup vegetable oil
- ½ cup all-purpose flour
- 1 pound andouille sausage, sliced
- 1 (28 ounce) can Italian-style whole peeled tomatoes
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 2 teaspoons salt
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon cayenne pepper
- 1 teaspoon ground black pepper
- 1 teaspoon file powder
Instructions
- Combine water and chicken in large pot. Bring to boil. Reduce heat and simmer until chicken is tender
- about 1 hour. Using tongs
- transfer chicken to strainer and cool
- saving cooking liquid. Remove meat from bones in pieces.
- Heat 2 tablespoons oil in heavy skillet over medium heat. Add okra and cook until no longer sticky
- stirring frequently
- about 20 minutes; set aside.
- Stir flour and remaining 1/2 cup oil in heavy large Dutch oven. Cook over medium heat until deep golden brown
- stirring frequently
- about 6 minutes. Add 4 cups reserved chicken cooking broth
- okra
- andouille sausage
- tomatoes with their juices
- bell pepper
- celery
- garlic
- bay leaf
- salt
- thyme
- basil
- cayenne
- and pepper. Cover partially and simmer until thickened
- about 1 1/2 hours.
- Spoon off any fat from surface of gumbo. Add chicken and file powder to gumbo and simmer gently 15 minutes. (If preparing ahead
- cover and refrigerate. Bring to simmer before serving.) Mound rice in shallow bowls if desired. Ladle gumbo over and serve.
Prep Time: 10 mins
Cook Time: 3 hrs 10 mins
Total Time: 3 hrs 20 mins
Servings: 8