One Great Gumbo With Chicken And Andouille Sausage

Recipe Ingredients

2 tablespoons	30ml	Extra-virgin olive oil
1 lb	454g / 16oz	Chicken breast tenders - diced
1 lb	454g / 16oz	Boneless skinless chicken thighs - diced
		= (or double the amount of white meat)
		Coarse salt - to taste
		Freshly-ground black pepper - to taste
2 teaspoons	10ml	Poultry seasoning
1 1/2 lbs	681g / 24oz	Andouille sausage - casings removed,
		And diced
3 tablespoons	45ml	Unsalted butter
4		Celery ribs from heart of bunch - chopped
2		Green bell peppers - seeded, diced
1		Onion - peeled, chopped (large)
2		Fresh or dried bay leaves
2 tablespoons	30ml	Hot cayenne pepper sauce - (to 1/4 cup)
		= (for mild to moderate heat)
1/4 cup	15g / 0.5oz	All-purpose flour
1		Chicken stock or broth
3 cups	438g / 15oz	Chopped fresh or defrosted frozen okra
1		Crushed tomatoes - (28 oz)
1		Diced tomatoes - (14 oz) - in puree
3 tablespoons	45ml	Chopped fresh thyme leaves
8		Scallions - thinly sliced
		On an angle
2 1/2 cups	400g / 14oz	White enriched rice - prepared to
1		Directions

Recipe Instructions

Preheat a large heavy bottomed pot over medium-high heat. Add 1 tablespoon oil, 1 turn of the pan, and 1 pound of the diced chicken. Season with salt and pepper and a sprinkle of poultry seasoning. Brown on all sides, about 2 or 3 minutes.

Chop your veggies while it's working. Add half the andouille to the pan and cook another 1 to 2 minutes. Transfer chicken and sausage to a dish and repeat with remaining chicken and sausage, remembering to season the diced chicken as you go.

Return pan to heat and add butter. When the butter melts, add chopped celery, peppers, onion and bay. Season with salt, pepper and hot sauce. Cook 3 to 5 minutes to begin to soften veggies. Add flour and cook for 2 minutes. Slowly stir in the broth and bring liquid up to a boil.

Add okra, chicken and sausage to the boiling broth, then stir in your tomatoes and half of your fresh thyme. Bring back up to a bubble, reduce to simmer. Simmer for 5 minutes to combine flavors and adjust your seasonings.

Serve gumbo with chopped thyme and scallions to garnish. Scoop cooked white rice into the center of bowlfuls of gumbo using an ice cream scoop. Enjoy!

This recipe yields 8 to 10 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B55) - from the TV FOOD NETWORK

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