1 (28 ounce) can Italian-style whole peeled tomatoes
1 green bell pepper, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 bay leaf
2 teaspoons salt
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon ground black pepper
1 teaspoon file powder
Instructions
Combine water and chicken in large pot. Bring to
boil. Reduce heat and simmer until chicken is
tender, about 1 hour. Using tongs, transfer
chicken to strainer and cool, saving cooking
liquid. Remove meat from bones in pieces.
Heat 2 tablespoons oil in heavy skillet over
medium heat. Add okra and cook until no longer
sticky, stirring frequently, about 20 minutes; set
aside.
Stir flour and remaining 1/2 cup oil in heavy
large Dutch oven. Cook over medium heat until deep
golden brown, stirring frequently, about 6
minutes. Add 4 cups reserved chicken cooking
broth, okra, andouille sausage, tomatoes with
their juices, bell pepper, celery, garlic, bay
leaf, salt, thyme, basil, cayenne, and pepper.
Cover partially and simmer until thickened, about
1 1/2 hours.
Spoon off any fat from surface of gumbo. Add
chicken and file powder to gumbo and simmer gently
15 minutes. (If preparing ahead, cover and
refrigerate. Bring to simmer before serving.)
Mound rice in shallow bowls if desired. Ladle
gumbo over and serve.
File powder is a seasoning made from the ground,
dried leaves of the sassafras tree. It's an
integral part of Creole cooking, and is used to
thicken and flavor Gumbos and other Creole dishes.
File should be stirred into a dish after it's
removed from the heat because undue cooking makes
file tough and stringy.
Originally Submitted
2/14/2011
0 Out of 5 from
0 reviews
You can add this Chicken Andouille Gumbo recipe to your own private DesktopCookbook.
