Chicken and Andouille Sausage Gumbo


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Chicken and Andouille Sausage Gumbo
Course Main Dish
Cuisine Cajun
Servings
Ingredients
Course Main Dish
Cuisine Cajun
Servings
Ingredients
Instructions
  1. In a large ziploc plastic bag, combine 1/4 cup flour, Creole seasoning, salt, and garlic powder.
  2. In a large Dutch oven over medium high heat, heat 2 tablespoons oil. Add chicken to bag, 1 piece at a time, and shake to coat. Transfer chicken to pot and cook over medium heat, turning once, until golden brown, about 5 minutes per side.
  3. Transfer chicken to a paper towel lined plate and add sausage to the pot. Cook until lightly browned, about 3 minutes.
  4. Add peppers, celery, garlic, and onion and cook until slightly softened, 5 to 7 minutes. Transfer sausage-vegetable mixture to a bowl and set aside.
  5. Wipe pot clean and heat on medium low. Add remaining flour and oil, and stir constantly until a deep brown roux forms (about 10 minutes). Add reserved sausage and vegetable mixture and stir to combine.
  6. Stir in chicken broth, increase heat to medium high, and bring to a boil. Add chicken, reduce heat to medium low, and allow to simmer for 40 minutes.
  7. Remove chicken from pot and shred into bite-size pieces. Return chicken to pot and continue to simmer.
  8. About 10 minutes prior to serving, add okra and continue to simmer until okra is tender. Garnish with parsley.
  9. Serve over rice.


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