INGREDIENTS:
4 chicken thighs (about 1.5 lbs)INSTRUCTIONS:
Vegetable oil
2 celery stalks with leaves, chopped
4 garlic cloves, halved
2 bay leaves
4 cup of chicken broth
1/2 stick of butter
1/2 cup of all-purpose flour
1 large red onion, chopped
1 bell pepper: cored, seeded, & chopped
1/2 lb. Andouille or other spicy smoked sausage, cut into 1/2 inch slices & browned
1/2 teapoon dried thyme
2 cups of okra
1/2 cup of Worcestershire sauce
1/2 cup of finely chopped fresh parsley
+ hot cooked rice for serving
- Brown chicken in 2 tablespoons of vegetable oil. Once browned, drain & reserve oil. Then combine chicken, celery, garlic, bay leaves, chicken broth, and salt (to taste) and bring to a boil over high heat. Reduce the heat & let simmer (covered) for 30 minutes or until the chicken is cooked through.
- Remove chicken from the pot. Remove the bay leaves & garlic as well. Set the pot of broth aside. Once chicken is cool enough to touch, shred the meat.
- In a large skillet, heat 2 tablespoons of the oil (re-use from step 1) and 1/2 stick of butter over medium heat until very hot (but not smoking). Whisk in the flour and cook, whisking constantly, until the roux turns dark golden brown (the color of peanut butter). Add the onion, bell pepper, okra, Worcestershire sauce, and 1/2 teaspoon or more pepper and cook, stirring for 2 minutes.
- Stir the vegetable mixture into the broth and add the thyme. Bring to a simmer, stirring occasionally. Let simmer for 40 minutes or until the vegetables are tender.
- Season gumbo w/ salt & pepper if needed. Add shredded chicken, sausage, and parsley to the pot and let simmer for 5 more minutes.
- Serve gumbo w/ rice.
