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olive oil chicken thighs sausages red celery yellow onion flour chicken broth plum salt cayenne pepper white rice
Viewed: 50 - Published at: 2 years agoIngredients
- Olive oil, 2 tablespoons
- Skinless, boneless chicken thighs, 4, cut into 1 1/2-inch pieces
- Andouille or other spicy smoked sausages, 3/4 lb, cut into 1-inch slices
- Okra, 1/2 lb, cut crosswise into thick slices
- Red or green bell pepper, 1, seeded and chopped
- Celery, 3 stalks, chopped
- Yellow onion, 1, chopped
- Flour, 2 tablespoons
- Chicken broth, 2 cups, 16 fl oz.
- Diced plum (Roma) tomatoes, 1 can (14.5 oz), with juice
- Salt
- Cayenne pepper, 1/4 teaspoon
- Steamed white rice, for serving
Method
- 1) Cook the Chicken
- In a large frying pan over medium-high heat, warm 1 tablespoon of the oil. Add the chicken and cook, stirring occasionally, until lightly browned on all sides, about 8 minutes. Transfer the chicken to the slow cooker, then add the sausages. Scatter the okra, bell pepper, celery, and onion on top.
- 2) Make the roux
- Return the frying pan to medium heat and add the remaining 1 tablespoon oil. Sprinkle the flour in the pan and cook, stirring constantly, until golden brown, about 4 minutes. Stir in the brother and the tomatoes with their juice and raise the heat to medium-high. When the mixture comes to boil, remove the pan from the heat. Season with 1/2 teaspoon salt and the cayenne and then pour over the vegetables, chicken and sausages.
- 3) Cook the gumbo
- Cover and cook on the high-heat setting for 4 hours or the low-heat setting for 8 hours. Season to taste with salt and cayenne. Ladle the gumbo over steamed rice and serve.
