6 oz. fully cooked andouille sausage, sliced into coins
3/4 lbs boneless, skinless chicken thighs, cut into one inch pieces
3 Tbl. flour
1/2 onion, diced
3 ribs celery, trimmed and sliced
One cup baby carrots, cut into small pieces, precooked
2 cloves garlic, chopped
2 cans, (14 oz) petite cut diced tomatoes with zesty jalapenos
1 Cup chicken broth
3/4 Cup uncooked white rice
1/4 tsp. salt
4 oz frozen sliced okra (optional)
1 tsp. each thyme, basil, cayenne pepper
Instructions
Cook sausage in 2 Tbl. oil for 2 minutes. Remove with slotted spoon and set aside. Add chicken
to pot and cook for 5 minutes. Place in bowl with sausage. Add remaining 1 Tbl. (more if
needed) oil to pot and reduce heat to medium. Add flour and cook for 4 minutes.
Stir in onion, celery, garlic, carrots and cook for 4 minutes. Add chicken and sausage, tomatoes,
broth, 2 Cups of water, rice, and salt. Scrape bottom to loosen browned bits. Add seasonings.
Reserve okra.
Cover, bring to a simmer and cook for 20 minutes or until rice is tender. Uncover and stir in
okra. Serve with flaky dinner rolls.
NOTE- I can never find tomatoes with jalapenos. I use petite diced tomatoes and chop a fresh
jalapeno. Add jalapeno with onion and celery.
Originally Submitted
2/27/2019
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