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Chicken and Andouille Gumbo

I always make gumbo the day before I serve it to let the flavors meld together.

1 chicken
1 lb. Andouille
1 c. oil
1½ c. flour
2 c. diced onions
2 c. diced celery
1 c. diced bell peppers
¼ c. minced garlic
3 quarts chicken stock
1 can Rotel tomatoes
1 bay leaf
Sprig of thyme
1 Tbsp. chopped basil
Salt and cracked pepper to taste
2 c. sliced green onions
2 lbs. sliced okra
½ c. chopped parsley
4 c. cooked white rice

Wash chicken and season with salt and pepper. Boil in stockpot until done. Remove chicken, cool, and debone. Save stock. Cut chicken into bite-size pieces. Cut the Andouille into ½ inch slices and set aside.

Begin roux with oil and flour in a pan on low-medium heat. Carefully darken to “peanut butter” brown without burning. Add onion, celery, bell pepper, and garlic to soften. Add stock, Rotel, and spices. Simmer for approximately 1 hour.

Sauté okra in small amount of oil to soften. Add to stockpot.

Cook sausage in skillet or oven and add to stock. Cook another ½ hour or so. Lastly, add chicken, green onions, & parsley. Simmer until chicken is warm.

Total Time: 3 Hours

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