Chicken Andouille Sausage Gumbo

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  2 lb or 907g

• Water

  Plain, clean water

  8 cup or 1.89kg

• Okra

  Frozen, unprepared

  16 oz or 454g

• Water

  Plain, clean water

  ½ cup or 118g

• Butter

  Unsalted

  ½ cup or 114g

• Wheat flour

  Whole-grain

  ½ cup or 60g

• Onions

  Raw

  1 ½ cup, sliced or 173g

• Red bell pepper

  Sweet, raw

  1 ½ cup, sliced or 138g

• Celery

  Raw

  ⅓ cup chopped or 34g

• Garlic

  Raw

  2 tsp or 6g

• Diced Tomatoes

  Canned - Del Monte

  2 cup or 504g

• Andouille Chicken Sausage

  Amylu

  5 link or 355g

• Bay Leaf

  Castella

  1 serving or 100g

• Thyme

  Spices, dried

  1 tsp, leaves or 1g

• Basil

  Spices, dried

  1 tsp, leaves or 0.7g

• Cayenne pepper

  Spices, red or cayenne

  1 tsp or 2g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Gumbo File

  Castella

  3 teaspoon or 300g

Directions

1. Cook the Chicken - In a medium-sized pot, add chicken and cover with 2 quarts of water. Bring to a boil, then reduce to a simmer until fully cooked, about 20 to 25 minutes. The internal temperature should reach 160oF (71oC). Strain the chicken broth and reserve.
2. Shred the Meat - Remove cooked chicken from the pot. Allow it to cool, then shred into small pieces. Cover and set aside.
3. Cook the Okra - In a medium-sized pot, add okra and 1/2 cup of water. Bring to a boil, then reduce heat and cover. Simmer, occasionally stirring, until tender, about 7 to 9 minutes. Transfer to a colander, drain and set aside.
4. Make the Roux - In a large dutch oven or heavy-bottomed pot, combine butter and flour. Cook over medium heat, frequently stirring with a whisk, until a dark brown roux forms, about 15 minutes. If needed, increase the heat if you do not see a substantial color change. In the last 5 minutes, continuously stir, so the roux does not burn.
5. Saute the Vegetables - Add onion, bell peppers, celery, and garlic to the pot. Saute until vegetables are tender, about 8 to 10 minutes.
6. Cook the Sausage - Add cooked okra, tomatoes, and sliced sausage. Cook for 10 minutes, stirring occasionally.
7. Add the Seasonings - Add bay leaf, thyme, basil, cayenne, salt, and pepper.
8. Simmer - Stir in 4 cups of the reserved chicken broth. Loosely cover the pot and simmer over medium-low heat, occasionally stirring until the gumbo thickens, about 30 minutes.
9. Simmer the Chicken - Add the cooked shredded chicken and simmer for an additional 15 minutes.
10. Add the Gumbo File - Turn off the heat and slowly stir in the gumbo file. Do not reboil after adding, as this tends to make the gumbo stringytaste and season with more salt and pepper as desired. Add more chicken broth if you want a less thick consistency.
11. To Serve - Scoop and serve over steamed rice.
12. (source: https://www.jessicagavin.com/chicken-andouille-sausage-gumbo/)

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