Hearty Chicken Andouille Gumbo (Print Version)

# Ingredients:

→ Main Proteins

01 - 2 pounds boneless, skinless chicken breasts or thighs
02 - 12 ounces cooked andouille sausage, sliced into half-inch rounds

→ For the Roux

03 - 1/2 cup unsalted butter
04 - 1/2 cup all-purpose flour

→ Fresh Vegetables

05 - 1 pound fresh okra, cut into 1-inch pieces (or use frozen)
06 - 1 1/2 cups yellow onion, diced small
07 - 1 1/2 cups mixed bell peppers (red and green work great), diced small
08 - 1/3 cup celery, finely diced
09 - 2 teaspoons fresh minced garlic
10 - 2 cups canned diced tomatoes

→ Seasonings & Liquids

11 - 2 quarts water for poaching chicken
12 - 1/2 cup water for cooking okra
13 - 1 bay leaf
14 - 1 teaspoon dried thyme
15 - 1 teaspoon dried basil
16 - 1 teaspoon cayenne pepper (adjust to your heat preference)
17 - 1 teaspoon kosher salt, plus more to taste
18 - 1/2 teaspoon freshly ground black pepper
19 - 1 tablespoon gumbo filé powder

# Instructions:

01 - Place your chicken in a medium pot and pour in enough water to cover it completely (about 2 quarts). Bring everything to a rolling boil, then dial back the heat to maintain a gentle simmer. Let the chicken cook through completely until it reaches 160°F internally, which usually takes 20 to 25 minutes. Once done, strain out the broth and keep it nearby—you'll need it later.
02 - Pull the chicken from the pot and let it cool down enough to handle comfortably. Using two forks or your hands, shred the meat into bite-sized pieces. Cover the bowl and keep it off to the side while you work on the other components.
03 - Grab a medium pot and toss in your okra along with half a cup of water. Bring it up to a boil, then lower the heat and pop a lid on top. Let it simmer gently, giving it a stir now and then, until the okra becomes nice and tender—about 7 to 9 minutes should do it. Drain everything in a colander and set it aside.
04 - This is where the magic happens! In a large Dutch oven or heavy pot, melt your butter with the flour over medium heat. Whisk frequently as the mixture cooks, watching it transform into a rich, deep brown roux—this takes around 15 minutes. If the color isn't developing quickly enough, bump up the heat slightly. For the final 5 minutes, stir constantly to prevent any burning. The darker the roux, the deeper the flavor.
05 - Toss your diced onions, bell peppers, celery, and garlic right into the pot with the roux. Sauté everything together until the vegetables soften and become fragrant, roughly 8 to 10 minutes. Stir occasionally to keep things from sticking.
06 - Stir in your cooked okra, the diced tomatoes, and those beautiful slices of andouille sausage. Let everything mingle together over the heat for about 10 minutes, stirring from time to time to blend all those flavors.
07 - Drop in the bay leaf along with your thyme, basil, cayenne pepper, salt, and black pepper. Give everything a good stir to distribute the spices evenly throughout the pot.
08 - Pour in 4 cups of that chicken broth you saved earlier. Put the lid on loosely and let the gumbo simmer gently over medium-low heat. Stir it occasionally and watch as it thickens beautifully over the next 30 minutes.
09 - Fold in your shredded chicken and continue simmering for another 15 minutes, allowing all the flavors to marry together perfectly.
10 - Turn off the heat completely—this is important! Slowly sprinkle in the gumbo filé powder while stirring gently. Don't let the pot come back to a boil after adding the filé, or your gumbo might get stringy. Taste and adjust the seasoning with more salt and pepper if needed. If you'd like a thinner consistency, add a splash more of that reserved chicken broth.
11 - Ladle generous portions of gumbo over bowls of fluffy steamed rice and enjoy this taste of New Orleans right at your own table.

# Notes:

01 - This recipe yields approximately 6 cups of gumbo, with each serving being about 1 cup.
02 - For a milder version, cut the cayenne down to just 1/4 teaspoon and adjust upward to your liking. Chili powder can substitute, though it won't have the same smoky kick.
03 - Short on time? Use a rotisserie chicken! You'll need about 6 cups of pre-shredded meat and can skip the poaching step entirely.
04 - If you don't have homemade chicken broth, grab 4 cups of store-bought broth or stock, plus a bit extra if you want to thin things out.
05 - To make this gluten-free, swap the all-purpose flour for cassava flour. Just keep an eye on the roux as the browning time may vary.
06 - Love seafood? Toss in some shrimp or crab during the last 5 to 10 minutes of simmering. Cook just until they're done—no longer raw.
07 - Store leftovers in an airtight container in the fridge for up to a week, or freeze individual portions for up to 3 months.
08 - Reheat gently on the stovetop over medium heat, stirring until warmed through. Add extra broth or water if it's gotten too thick.
09 - This recipe draws inspiration from 'Favorite Recipes from Famous New Orleans Restaurants' by Express Publishing Co., published in 1981.

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