Chicken And Sausage Gumbo
serves 2-4
There are as many versions of gumbo as there are channels off the Atchafalaya. We love this classic southern dish chunks of andouille and just-cooked okra, but you can vary it in countless ways.
3 boneless skinless chicken breasts
salt and pepper
1/4 teaspoon paprika
1/2 cup canola oil
3/4 cup all-purpose flour
1 yellow onion, diced
1 green bell pepper, diced
3 ribs celery, diced
1 cup dry white wine
1 teaspoon chopped fresh thyme
1/4 teaspoon cayenne pepper
3 bay leaves
1/2 pound cooked andouille sausage, cut into 1-inch pieces
1 15-ounce can diced tomatoes
2 cups low-sodium chicken broth
1 cup chopped okra
prep: 30 minutes
total: 1 hour 10 minutes
baking sheet
Dutch oven
whisk
can opener
2. Meanwhile, in a Dutch oven, make a roux from the flour and oil: heat the oil over medium-low heat in the pan. Slowly whisk in the flour, stirring constantly. The oil and flour will form a frothy paste. Allow the roux to brown a little longer, so that it turns a medium golden color.
3. When the roux is done, stir in the onion, pepper and celery and cook until the vegetables are soft, 5-7 minutes. Stir in the wine, thyme, cayenne and bay leaves. Bring the mixture to a boil, then add the chicken, sausage, tomatoes and broth, and reduce to a simmer. Cook for 10 minutes then stir in the okra. Let the gumbo simmer another 10 minutes. Add salt and pepper to taste.
