Chicken & Andouille Sausage Okra Gumbo
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Chicken & Andouille Sausage Okra Gumbo
  Chicken    Sausage    Okra    Gumbo    Soups  
Last updated 6/12/2012 1:13:26 AM. Recipe ID 41855. Report a problem with this recipe.
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      Title: Chicken & andouille sausage okra gumbo
 Categories: Soup
      Yield: 4 Servings
  1 1/2 lb Nice fresh okra; chopped up
      1 c  Chopped onion
      1 c  Chopped celery
      1 c  Chopped green pepper
      1 lb Andouille sausage; chopped
      1 lb Chicken breasts; skinned,
           -dredged in flour with salt
           -& pepper; and fried in oil
           -or, use some pretty-good
           -leftover fried chicken
           Cayenne pepper
      2    -(up to)
      3    Cloves garlic; smashed &
           -chopped fine
           Olive oil
      1 cn (large) (about 7 cups)
           -Swanson's chicken broth (of
           -course home made is even
           -better; but Swanson's is
           All the amounts are
           -extremely approximate
  Heat up maybe 1/3 cup of good olive oil in a big iron pot, and add
  half of the okra.  Use plenty of heat, and stir CONSTANTLY for a long
  time, scraping it up if it tries to stick, adding a little water if
  it really insists on sticking. Let the stirring smash up the pieces
  of gumbo some. When your arm is getting really tired, you'll see that
  the gumbo has yielded up all its slime and turned into a big slimy
  grey wad of goo. Don't think too much about what it looks like, but
  take it out of the pot and set it aside.
  Clean out the pot, add some more oil, and fry up the onions, celery
  and pepper.  When they are soft, add the rest of the okra and the
  broth, and bring it to a boil. Add the sausage, garlic and cayenne,
  and reduce to a simmer. Stir in the okra goo.
  Simmer about 35 minutes.  While it's simmering, bone the chicken
  breasts and cut into 1-inch cubes. Skim off all the fat that comes to
  the surface of the gumbo. Check the seasoning. Then add the chicken
  and simmer another 10 minutes. Don't overcook, it weakens the flavor.
  Serve over a little white rice, in soup bowls.
  Notice three things about the seasoning.  First, you may not need any
  salt beyond what's already in the broth.  Second, this gumbo really
  doesn't need additional seasonings like herbs, file powder, etc.  And
  third, notice I didn't say a thing about how much cayenne to use.
  You're the cook!
  One other thing -- If I can get nice, really fresh oysters I like to
  throw some in, raw, for the last 2 or 3 minutes, just enough to heat
  them through. My family are all crazy about them, but some folks
  aren't and sometimes you can't get fresh oysters.

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Recipe ID 41855 (Apr 03, 2005)

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