Easy Chicken Andouille Gumbo
Anita Davis
ingredients
- 3 tablespoons olive oil
- 1/3 cup all-purpose flour
- 1 red bell pepper, seeded and chopped
- 1 celery rib, sliced
- 1 medium onion, chopped
- 1 large tomato, chopped
- 4 cloves garlic, chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper
- Salt and pepper to taste
- 4 cups low-sodium chicken broth
- 1 10-ounce package cut okra
- 8-ounce smoked precooked andouille sausage, sliced
- 1 rotisserie chicken (about 2 1/2 pounds) skin and bones removed, cut up
- 1/2 pound medium shrimp (optional)
- 2 teaspoons gumbo file or to taste
- Cooked parslied brown rice
directions
- 1
1. Heat oil in a Dutch oven or large saucepan over medium heat. Add the flour and cook, stirring constantly until pale golden brown, about 5 minutes. Stir in bell pepper, celery, onion, tomato, garlic, thyme and crushed red pepper. Season the vegetable mixture with salt and pepper. Cook and stir until vegetables are tender crisp, about 10 minutes.
- 2
2. Add the broth, okra and sausage. Bring to a boil. Stir in cut-up chicken pieces and shrimp, continue cooking until heated through. Stir in gumbo file and adjust seasoning to taste. Serve with parslied brown rice.
Source: Anita Davis
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